3 tablespoons coconut oil or vegetable oil
1/2 cup popping corn kernels
1 teaspoon sea salt
10 cups popped corn
7 ounces vanilla almond bark or white chocolate chips
1/2 cup roasted pecans
1/2 cup candy-coated chocolates
3 ounces white almond bark
Plug in the Instant Pot and press the saute’ button then place the oil in the pot.
After a few minutes the oil will get hot then add the kernels and the salt, stir and cover the pot with a glass lid.
Crack the lid occassionally to allow some of the steam to escape while popping.
When popped corn comes to about halfway up the side of the pot, turn it off leaving the lid on.
After the popping stops, pour popcorn into a large bowl to set aside.
Line a cookie sheet with parchment paper.
Pour water into the cleaned instant pot to the 5 cup mark and place a medium glass or stainless bowl over the top, push the saute’ button and let the water come to a simmer. (Water should not be touching bowl.)
Place almond bark into the bowl and allow it to melt, stirring occassionally.
Mix pecans, and candy together with the popcorn in the large bowl.
Pour the melted almond bark over the popcorn mixture and stir until thoroughly coated.
Pour out candy onto parchment paper on the cookie sheet and allow to cool and harden.
Melt 3 ounces more of white choclate in glass bowl and stir in a few drops of desired food coloring.
Using a fork, stir the colored almond bark and drip some onto the top of the candy for decoration.
A six quart Instant Pot is used for this recipe.
Candy coated chocolates, pecans, and colored almond bark may be optional.
Candy may be bagged to be given as treats or stored in an airtight container.
Keywords: Instant Pot Popcorn Candy