Advocate-tested recipe

Sweet-N-Salty White Chocolate Popcorn

Makes 8 servings. Recipe is by Cynthia L. Nobles.

3 quarts popcorn popped in an air popper or microwave

2 cups minipretzels or broken stick pretzels

1½ cups slivered almonds or chopped walnuts

1½ cups raisins

1 (12-ounce) pkg. premium white baking chocolate

1 tsp. butter

1. Line a large cookie sheet with parchment paper. In a very large bowl, combine popcorn, pretzels, nuts and raisins.

2. In a small saucepan over low heat or in the microwave, melt white chocolate and butter. Pour over popcorn mixture and toss until everything is evenly distributed.

3. Spread coated popcorn on parchment-lined tray and allow chocolate to dry at room temperature, about 1 hour. Break apart in large pieces. Store at room temperature in an airtight container.