From HERSHEY’S
Makes 12 cups

Chocolate drizzled kettle corn? Yes, please! This simple chocolate kettle corn recipe delivers rich, complex flavors. You’ll be delighted by the buttery, salty goodness of popcorn as it mixes with the cool, chocolatey mint of YORK Peppermint Patties…yum!

INGREDIENTS
1/4 cup of vegetable oil

1/2 cup of popcorn kernels

1/3 cup of sugar

1/4 teaspoon of salt

8 YORK Snack Size Peppermint Patties (6 ounce each)

1 1/4 teaspoon of water

Sprinkles or small decorative candy pieces (optional)

DIRECTIONS
1.Heat oil in large saucepan, or frying pan, over medium heat. Add one popcorn kernel. When that kernel pops, remove from pan and add the remaining popcorn kernels and sugar. Stir quickly to blend and cover with lid.

2. When the popcorn starts to pop, carefully pick up the pan and shake about every 5 seconds until the popping slows down (about 3 to 4 minutes). Immediately remove from heat and spread on large tray or cookie sheet. Sprinkle with salt and stir occasionally to break up large clumps. Cool completely.

3. Remove wrappers from peppermint patties. Break into pieces and place in small microwave-safe bowl. Add water. Microwave at MEDIUM (50%) 20 seconds and stir until candy is melted and mixture is smooth. If necessary, microwave at MEDIUM an additional few seconds until mixture is smooth when stirred. Drizzle over popcorn. Immediately press sprinkles or small candies onto drizzle, if desired. Refrigerate several minutes for drizzle to set. Popcorn is best eaten the day it is prepared, but can be stored in airtight bag or container.

Find this recipe and more holiday treats at hersheyland.com