Carrot Cake Popcorn
- 8 cups popped popcorn, ½ cup unpopped kernels
- 3 cups carrot cake crumbs (about ¼ of a 9x13 cake), or these cookies
- 20 oz almond bark
- ⅓ cup chopped dried pineapple
- ⅓ cup golden raisins
- ⅓ cup sweetened shredded coconut
- Pop the popcorn and pour into a large bowl. Add pineapple, raisins and coconut.
- Melt your almond bark according to package directions, and pour over the popcorn. Sir to coat completely.
- Pour the popcorn onto a waxed paper lined jelly roll pan and sprinkle with your cake crumbs.
- Let dry completely before eating.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/carrot-cake-popcorn/
3.5.3251