Mexican Chocolate Popcorn Recipes

{HEALTHIER} GLAZED MEXICAN CHOCOLATE POPCORN

Steps:

• Preheat oven to 325°F and line a baking sheet with a silicone mat or parchment paper. Place popcorn in a large bowl.
• In a small pot, combine honey, coconut oil or butter, cocoa powder, Mexican Chocolate Spice Mix (or combination of spices as per Note**), and salt over low heat, and stir until melted and smooth.
• Drizzle mixture over popped popcorn and gently stir until evenly coated. This may take a couple of minutes to ensure the glaze is evenly distributed.
• Spread popcorn into a single layer on prepared baking sheet.
• Bake for 5 minutes, remove from the oven and stir, then spread back out into a single layer.
• Return to the oven and bake in 3 minute intervals, stirring each time until the popcorn is nearly dry. You will probably need two or three more 3 minute intervals. Be careful to avoid burning the popcorn.
• Allow to cool completely. Popcorn will continue to harden as it cools. Store in an airtight container, if it lasts that long.

CHOCOLATE POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
• Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
• Bake in preheated oven for 30 minutes, stirring several times.
• Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

MEXICAN CHOCOLATE POPCORN BALLS

Steps:

• Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1 cup mini marshmallows, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon cinnamon, 1/4 teaspoon each nutmeg and cayenne pepper, and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Add 1 teaspoon vanilla and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn and 1 more cup mini marshmallows. Butter your hands, then shape into balls and roll in cinnamon sugar.

MEXICAN CHOCOLATE POPCORN

Steps:

• Drizzle popcorn with olive oil, then toss with remaining ingredients.

MEXICAN CHOCOLATE POPCORN SHAKE

Steps:

• Mix.
• Shake over popcorn whenever you make some! (Freshly air popped will cause the mix to stick, and will keep the fat content low, though it is a bit dry. Still a healthy option, oil-popped (microwaved) popcorn will stick better and be moister. Feel free to add butter as u wish).
• Eat! (I like to use chopsticks to keep my hands clean.).