This recipe calls for citric acid, which adds a sour “tang." It can be found in many specialty baking stores and large grocery stores—I found mine in the bulk spices section of a nearby grocery store. It can be omitted if you cannot find any.
Yield: 1 lb (about 16 cups)
- 1 2.8-ounce bag microwave popcorn
- 1 (1.2 ounce) bag freeze-dried raspberries
- 12 ounces white chocolate or white chocolate chips
- 1/4 tsp powdered citric acid (optional)
- Zest of 1 lemon
1. Pop the bag of microwave popcorn according to the package directions. Pour the popped popcorn into a large bowl, removing as many unpopped kernels as possible.
2. Place the freeze-dried raspberries in the bowl of a food processor and process them until they are finely chopped.
3. Melt the white chocolate in a bowl in the microwave, stirring after every 30 seconds to prevent overheating. If you're using powdered citric acid, stir it into the white chocolate.
4. Pour the melted white chocolate over the popcorn and stir until the kernels are completely coated. Once coated, sprinkle the raspberry powder and the lemon zest over the top and stir until the popcorn is completely coated and the raspberry powder is dispersed throughout the bowl.
5. Cover a baking sheet with foil or waxed paper, and scrape the popcorn out onto the sheet. Spread it into an even layer and let it sit at room temperature or in the refrigerator until the white chocolate is completely set. Once set, break it into small chunks to serve.
6. Store Raspberry Lemon Popcorn in an airtight container at room temperature. It will stay good for several weeks, but the peanut butter will develop a soft texture after just a few days.