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Ingredients
- 4 ounces
- , in chunks
- 1/2 teaspoon Japanese matcha green tea
- 1/2 cup popcorn kernels, popped (about 8 cups popped)
- Kosher salt
Method
- Place white chocolate in a microwave-safe bowl and microwave at full power in 10-second intervals, stirring between each one, until melted.
- Add matcha and stir until completely incorporated.
- Place the popcorn in a large bowl and drizzle with the white chocolate mixture, tossing as you go, until popcorn is evenly coated. Season with salt. Set popcorn in refrigerator until white-chocolate coating has firmed, about 10 minutes. Break up any clump and serve. Popcorn can be stored in a zipper-lock bag in the refrigerator overnight.
