Irresistible White Chocolate Lemon Popcorn

Ingredients

• 1/2 cup unpopped popcorn kernals
• 12 oz . white candy melts )
• 2 1/2 Tbsp lemon zest
• 2 Tbsp fresh lemon juice

Directions

1. Pop popcorn in a popcorn popper, according to manufacturer's directions, into a very large bowl. Melt white candy melts in a microwave safe bowl, on 50% power, in 30 second intervals, stirring after each interval until melted and smooth. Pour melted white candy melts over popcorn and toss with a rubber spatula until evenly coated. Sprinkle lemon zest over popcorn and toss until evenly distributed.
2. Preheat oven to 275 degrees. Allow coated popcorn to dry at room temperature, about 10-15 minutes, then drizzle lemon juice over popcorn and toss well to evenly coat. Spread popcorn onto a rimmed cookie sheet and bake in preheated oven for 15 – 20 minutes until lightly golden. Allow popcorn to cool completely, store in an airtight container or large ziploc bag (note: this is best enjoyed the day it's made or one day following).