I adapted this recipe from Picky Palate. She has amazing recipes over there you should really check her out. I doubled this recipe the other night and six or us ate it all! This is really simple to make and it taste divine.
From: Picky Palate
Time: 15 minutes, plus 30 minutes to set
1 brown Paper bag (lunch size)
½ C popcorn kernels (divided)
6 T Melted Butter
1 T Cinnamon
¾ C White Chocolate Chips
2-3 T Heavy Whipping Cream
1. Pour half (1/4 C) of the popcorn kernels into brown paper bag, fold the top over twice and place in the microwave.
Cook on high for about 2 minutes and 20 Seconds. I set the microwave for 3 minutes and just listen for the kernels to stop popping.
After that bag is finished pour into a large bowl, try to discard as many unpopped kernels as you can.
Put the remaining ¼ cup kernels into the same bag and repeat.
While bag #2 is cooking pour half of the melted butter over the popped popcorn and stir it around to get it evenly coated. Mix the cinnamon and sugar together and sprinkle half of it over the popcorn and evenly coat.
Pour 2nd bag of popcorn on top and repeat with the butter and cinnamon mixture.
Pour out the popcorn onto wax paper.
Put the chocolate chips and cream into a Pyrex measuring cup and microwave in 30 second increments, stirring in between until melted and smooth. Drizzle over popcorn and let harden for about 30-40 minutes. Have a little taste while it is all hot and melty. Transfer to an airtight container, that is if there is any left by then!
"Put that in your back pocket"