White Chocolate & Funfetti Popcorn

As an avid baker, I often ask people what their favorite type of cake is. You would be surprised how many times the answer is funfetti. While funfetti does not make it to the top of my list because it is just a white cake with sprinkles in it, I do understand the allure. The sprinkles do after all make it very... fun. Another bandwagon I'm late for is cake batter flavor. Growing up, Momma Keg never allowed me to eat batter because of raw eggs, so I am not even a raw cookie dough eater. (If you are a raw cookie dough eater, excuse yourself from this post and run to THE Chocolate Chip Cookie post. Rumor has it, it is some of the best cookie dough around!) However, I have come to appreciate the sweet and almost childhood reminiscent taste of cake batter flavoring. Doesn't it just take you bake to birthday parties and playing dress up? No? Guess that's just me.

Anyway, this popcorn is amazing! Though I do love me some flavored popcorn. It is a very easy recipe and if you can't eat it all yourself, I'm sure there are some funfetti fans who would be willing to take some off your hands (if you can bear to part with it)!

Notes:

• I am a recent convert from microwavable popcorn packets to buying kernels to pop them yourself.  I used 6 T of kernels, split them into two batches of 3 T each, and popped them in the microwave in a folded over brown paper lunch sack until the popping slowed down. If you are a packet buyer, make sure to use popcorn without butter on it!
• Use light Karo syrup for this recipe, for both the flavor and the color!
• The amount of salt you use should be based on how salty your popcorn already is and your taste. I happen to like finishing dishes with sea salt.
• Feel free to use all the sprinkles your heart desires, below is just a ballpark.

White Chocolate & Funfetti Popcorn

• 7 cups popcorn, popped
• 1/2 c. butter
• 1/2 c. yellow cake mix
• 1/2 c. brown sugar, packed
• 1/4 c. white sugar
• 1/4 c. Karo syrup
• 1/4 t. salt
• 2 t. vanilla
• 1/2 c. white chocolate chips
• 3 T sprinkles

Spray a baking sheet with nonstick spray and then line it with parchment paper to prevent burning and sticking when your bake the popcorn. Preheat the oven to 250.

In a medium saucepan, melt the butter over medium heat. Once melted, add the cake mix, sugars, Karo, and salt.  Cook this mixture for 3 to 4 minutes. Stir constantly and do not let it get to a boil.

Remove the mixture from the heat and stir in the vanilla.

In a large bowl, mix the popcorn and the saucepan mixture. Make sure all of the popcorn is coated. Spread all of the popcorn into a layer onto the prepared cookie sheet.

Bake 18-24 minutes, stirring a few times during the process to recoat the popcorn with any of the funfetti mixture that may be dripping off. After baking is complete, toss the white chocolate chips and the sprinkles into the mixture and place bake into the oven for 1-2 minutes to slightly melt the chocolate chips.  Remove from the oven and toss the popcorn once again to evenly distribute all of the mixture.  Allow the popcorn to cool, rest, and harden then enjoy!

If not devouring immediately, store in an airtight container.