1/4 Cup (unpopped) popcorn
8 oz vanilla-flavored candy coating or white chocolate chips
1/4 tsp Peppermint Extract
1 Cup Peppermint Baking candies
1/4 Cup Red or Green Sanding Sugars
Pop popcorn according to the package instructions (we like cooking it old school, in coconut oil in a pan on the stove), and transfer popped corn to a mixing bowl.
Pour vanilla candy coating or white chocolate chips into a microwave-safe bowl. Microwave for 1 minute to melt the candy pieces/chips, pausing to stir very ten seconds, until coating is melted and smooth. Stir in peppermint extract.
Pour melted candy over the popped popcorn. Add the peppermint candies and colored sanding sugar. Toss until popcorn is completely coated in chocolate, sugar, and candy bits.
Spread coated popcorn in a single layer, on a baking sheet that is lined with waxed paper, and allow to cool completely.
Once cooled, break apart the peppermint crunch popcorn, and enjoy!
Leftover popcorn can be stored up to one week in an airtight, sealable container.
Adapted from Mom on time out