How To Make Spiced Chocolate Popcorn
For this popcorn recipe, we are mixing sweet and spicy by adding a kick to this chocolate popcorn with chili peppers. It’s a refreshingly balanced flavor.
- 4cupspopped popcorn,see note below
- 2tspchili powder
- cayenne pepper
- 2tbspbutter,melted, or margarine or melted coconut oil to make it vegan
- 3ozdark or semisweet chocolate,melted in the microwave or double boiler
To make 4 cups of homemade popcorn on the stove, add a high-heat oil to a medium saucepan until the bottom is just barely covered.
Add about 2 heaping tablespoons of popcorn kernels to the pan, or enough so that the kernels form a single even layer on the bottom of the pan.
Cover the pan and turn the heat to High. After a few minutes, the kernels will begin to pop. Keep the lid on, but give the pan a few good shakes as the kernels continue popping so that the bottom kernels do not burn.
Once the popping slows to at least 2 to 4 seconds between popping, immediately remove from heat and pour the popcorn out into a serving bowl.
Meanwhile, in a small bowl, whisk together the chili powder, cumin, salt and cayenne until combined.
When the popcorn is ready, measure out about 4 cups. Then toss the popcorn with the melted butter and the chili mixture until it is evenly coated. Spread the popcorn out in a single layer on a piece of wax paper, or a foil-covered baking sheet.
Use a fork or a pastry bag to drizzle the chocolate over the popcorn. Then let it rest for 15 minutes for the popcorn to return to room temperature.
Transfer to a bowl and serve.
- Calories: 198.74kcal
- Fat: 14.70g
- Saturated Fat: 7.87g
- Trans Fat: 0.23g
- Monounsaturated Fat: 4.39g
- Polyunsaturated Fat: 1.63g
- Carbohydrates: 19.14g
- Fiber: 2.58g
- Sugar: 11.74g
- Protein: 1.95g
- Cholesterol: 15.26mg
- Sodium: 88.92mg
- Calcium: 18.68mg
- Potassium: 133.03mg
- Iron: 1.47mg
- Vitamin A: 69.56µg
- Vitamin C: 0.07mg
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