Spicy Cinnamon Chocolate Cane Sugar Puffcorn
Every summer a friend of mine makes white chocolate puffcorn; it’s sweet and salty, but I always thought it was missing something. That something turned out to be Gustus Vitae’s spicy chocolate cinnamon cane sugar!
- 1 24 oz white chocolate almond bark, chopped
- 1T oil
- 3 T Gustus Vitae spicy chocolate cinnamon cane sugar, divided
- 2 3 1/2 oz bags butter-flavored puffcorn
- Place almond bark in a large microwave-safe bowl. Heat on high at 30 second intervals until mostly melted. Add oil and 2T Spicy Cinnamon Chocolate Cane Sugar. Stir until all almond bark is melted, and spice is combined well. Add puffcorn and toss to coat. Spread puffcorn out on 2 cookie sheets, sprinkle with remaining spicy chocolate cinnamon sugar. Cool completely, before breaking into pieces. Store in an airtight container.
Originally published as Spicy Cinnamon Chocolate Cane Sugar Puffcorn in Gustus Vitae - Fall 2018
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