Pina Colada Popcorn

*28 cups Air Popped Popcorn

*1/2 cup dried Pineapple Chunks, chopped small

*1/2 cup dried Coconut Chunks, chopped small

*1/2 cup Macadamia Nuts, chopped small

*1 to 1 and 1/2 cups White Chocolate Melting Wafers, like Ghirardelli Melting Wafers

*2 teaspoons Coconut Oil

*1/16 teaspoon Butter Rum Flavoring, oil based

Use 4 half baking sheets lined with Silpats or Parchment Paper. Put 7 cups of the popped popcorn on each baking sheet. Set aside.

In a microwaveable safe glass 2 cup measuring cup, place the melting wafers and coconut oil. Melt in 30 second increments or according to wafer directions, until wafers almost melted stirring between each increment, stir until smooth. Stir in the butter rum flavoring.

Drizzle the melted white chocolate evenly over the  4  baking sheets of popped corn. Sprinkle on coconut, pineapple and macadamia nuts, sprinkle them evenly between the  4 baking sheets and toss together coating all ingredients as possible. Allow white chocolate to set and serve as desired.

Enjoy!

Lindy