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
  1. Pop the popcorn and pour into a large bowl. Add pineapple, raisins and coconut.
  2. Melt your almond bark according to package directions, and pour over the popcorn. Sir to coat completely.
  3. Pour the popcorn onto a waxed paper lined jelly roll pan and sprinkle with your cake crumbs.
  4. Let dry completely before eating.
Recipe by Kitchen Meets Girl at