I wrote a book called “20 New Ways to Enjoy Popcorn.” When I poll friends, they favor this recipe, a delicious treat for after-dinner coffee. — Polly Brunning, Thaxton, Virginia
- 8 cups popped popcorn
- 1 package (4 ounces) Junior Mints
- 2 tablespoons butter
- Place popcorn in a large bowl. In a small saucepan, melt mints and butter over medium-low heat; stir until smooth. Pour over popcorn; toss to coat.
- Immediately spread onto waxed paper; let stand until set. Break into pieces. Store in an airtight container. Yield: 2 quarts.
Originally published as Chocolate-Mint Popcorn in Taste of Home February/March 2014
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