"Mary Schmittinger writes from Colgate, Wisconsin, “For a bake sale last year, I wanted to try something different. I’d seen chocolate popcorn in a candy shop and thought I’d try making it. This recipe was a great success.”..."
INGREDIENTS
•
12 cups popped popcorn
•
2 cups miniature pretzels
•
1 cup Diamond of California Pecan Halves, toasted
•
1/4 cup butter, melted
•
4 ounces white candy coating, coarsely chopped
•
2 ounces milk chocolate candy coating, coarsely chopped