They have lost their fresh flavor, among other things, so its time for them to go. Oh, and some leftover popcorn.
White-ish Chocolate Popcorn
Well I can't put yellow chocolate popcorn.
Adapted from C.C.
24 oz white almond bark
5 bags of microwave popcorn (light)
Pop popcorn, and remove kernels. One bag of microwave popcorn makes 5-6 cups so I used 25 cups of leftover popcorn (the reason my popcorn is yellow). Yes I did have that much. And more. Dump cooked popcorn into a big brown paper grocery bag.
Melt Almond Bark in microwave for 2 minutes, and stir. Put in microwave for another 30 seconds and stir. Or alternatively place chocolate in a heat proof bowl and place over a pot of simmering water. My white chips were old, dry and clumped and seized up when I try to melt them. I added butter, shortening or both during the melting process to re-emulsify them.
Pour melted almond bark over popcorn and shake bag for a minute or two.
On a table, carefully rip seam of bag open and spread popcorn out with a spatula, ensuring all is evenly coated. Good luck with that. After shaking, I stirred a little then placed mine in a large bowl, mixed well and spread on waxed paper to cool.
Calories: about 160 per cup