White Chocolate Popcorn with Sprinkles

Fill a small pot with about 1-2 inches of water. Bring it to a gentle simmer over medium-low heat.

Add 6 ounces (170 grams) of the white chocolate to a heatproof bowl. Set the bowl over the pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir the chocolate constantly with a rubber spatula, until it's completely melted and reaches 104-105°F (40-41°C).

Remove the bowl from the heat, and add the remaining 2 ounces (56 grams) of chopped white chocolate. Stir constantly, checking the temperature every once in a while, until it reaches 86-87°F (30-31°C). Once it hits this temperature, it's ready to use!

Line a sheet pan with parchment paper. Pour the air popped popcorn into a big bowl, discarding any un-popped kernels.

Drizzle the tempered white chocolate over the popcorn. Toss, until the popcorn is evenly covered.

Spread the popcorn into an even layer on the prepared sheet pan. Decorate with sprinkles, if desired. Then, let the popcorn set completely, about 30-60 minutes. Once the popcorn is completely set, use your hands to gently break it apart. Store in an airtight container for up to 2 weeks.