Irresistible White Chocolate Lemon Popcorn

Ingredients

• 1/2 cup unpopped popcorn kernals
• 12 oz. white candy melts, such as Wilton
• 2 1/2 Tbsp lemon zest
• 2 Tbsp fresh lemon juice

Directions

1. Pop the popcorn in a popcorn popper as directed by the manufacturer, letting it land in a very large bowl.
2. Put the white candy melts in a microwave-safe bowl and warm them at 50% power in 30 second bursts, stirring each time, until the mixture is melted and smooth.
3. Pour the melted candy over the popcorn, then gently turn everything with a rubber spatula until the popcorn is coated all over.
4. Scatter the lemon zest across the popcorn and toss again so it is spread through the bowl.
5. Preheat the oven to 275 degrees.
6. Let the coated popcorn sit at room temperature until it has dried a bit, about 10-15 minutes. Drizzle the lemon juice over the popcorn, then toss thoroughly to coat it evenly.
7. Spread the popcorn out on a rimmed cookie sheet and bake it in the preheated oven for 15 – 20 minutes, until it is lightly golden.
8. Let the popcorn cool completely, then keep it in an airtight container or a large zip-top bag. It is best the day it is made or 1 day following.