Ingredients:

3/4 cup peppermint candy cane chips
12 cups popcorn -- popped from 1/2 cup Urban Accents Popcorn
2 Tbsp unsalted butter
2/3 cups light corn syrup
Pinch of salt
8 Tbsp Urban Accents Peppermint Rimming Sugar
1 cup white chocolate chips*

Directions:

Place candy canes in plastic bag and crush with mallet; measure amount and set aside.  Spray large mixing bowl with non-stick cooking spray; add popcorn sorting out any unpopped kernels.  Line 2 cookie sheets with parchment paper and set aside.

Melt butter in small non-stick saucepan over medium heat.  Add corn syrup and salt; stir to combine.  Completely stir in Peppermint Sugar and bring mixture to a low boil for 30 seconds making sure sugar is completely melted; pour over popcorn and stir quickly so that all popcorn is coated evenly.    Quickly add milk candy cane chips and chocolate chips; stir to combine so that all chips are evenly distributed.   

Pour mixture out onto parchment lined baking pan.  Lightly spray hands with non-stick cooking spay.  Cool slightly and form into balls**.  Let popcorn balls firm up, then store in air-tight plastic containers or plastic bags. 

* For a different taste treat, use milk chocolate chips.

* *Makes 12 3-inch popcorn balls OR make 20 1-1/2 inch mini popcorn balls