Prepare baking sheets: Line 2 baking sheets with parchment paper or a large 15x21-inch sheet.
Melt the chocolate: Add the white chocolate chips to a bowl and melt in the microwave for 1 minute stirring after 30 seconds. Stir until smooth and if not melted completely microwave in 15 second increments until smooth.
Mix popcorn and coating: Place the popped popcorn on the prepared baking sheet(s). Stir about ½ cup of the crushed candy cane into the melted chocolate and pour over the popcorn. Toss the popcorn until thoroughly coated in the chocolate. Sprinkle remaining crushed candy canes over the popcorn.
Cool and finish: Allow the popcorn to cool at room temperature. Break into pieces and serve or package up for gifts.
For cooking the popcorn kernels, follow the package directions for best results.
To crush the candy canes, lightly pulse in a food processor ensuring you don't get dust-sized candy. A rolling pin will also work by placing the pieces in a plastic bag. Just make sure you don't have any big chunks.
For an added flair, crush a few peanuts or pretzels to add in the mixture.
This coated popcorn is best served fresh within 2-3 days. If left for longer, the texture will get the popcorn a little soggy but it is still safe to eat.