1. Place the popped popcorn in a large mixing bowl. Ensure you have picked through the popcorn to find any un-popped or very hard kernels.
2. Place the candy canes in a large freezer bag and use a hammer or rolling pin to crush the candy cane into very fine pieces. The size of the candy cane pieces is up to you – you may want a very fine dust-like powder or a few chunky pieces.
3. In a microwave-safe bowl, melt the white chocolate chips for 40 seconds on high, before removing them and stirring until completely smooth. Drizzle half of the chocolate all over the popcorn in the mixing bowl, then use a large wooden spoon to toss it all together. Stir gently, trying not to break any pieces of popcorn. Drizzle the remaining white chocolate over the popcorn, followed by half of the crushed up candy canes, and stir to combine again.
4. Empty the contents of the bowl on to a wax-paper lined baking sheet, spreading the popcorn out evenly. Immediately sprinkle the remaining crushed up candy canes over the popcorn followed by the optional red sanding sugar if you’re using it. Let the popcorn sit for at least 20 minutes to ensure the chocolate is fully hardened before storing in an airtight container.

Popcorn will stay fresh, in an airtight container, for up to 1 week.