SPICY CHOCOLATE POPCORN
Spicy Chocolate Popcorn is a great snack recipe in which popped popcorn mix with melted chocolate and great option for anytime munching.
Provided by Preeti Garg
Categories Snack
Time 30m
Number Of Ingredients 5
Steps:
- In a cooker, heat the oil and popcorn kernels and covered. Cook over the medium heat until all kernels pop. Keep aside in large bowl.
- Place the chopped chocolate in a microwave safe bowl and melt the chocolate until is soft and liquidly.
- Now spread the popcorn onto the baking sheet and pour the chocolate over the popcorn evenly.
- Sprinkle salt and paprika powder over the popcorn.
- Let sit at room temperature until chocolate has hardened.
SPICED CHOCOLATE POPCORN
All of the flavors of Mexican chocolate come together for this salty, spicy and sweet popcorn!
Provided by Ali
Time 15m
Number Of Ingredients 7
Steps:
- To make 4 cups of homemade popcorn on the stove, add a high-heat oil (I prefer grapeseed or avocado oil, but you can use vegetable or canola) to a medium saucepan until the bottom is just barely covered (about 2-3 tablespoons). 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 pan, and turn 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 2-4 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 the it rest for 15 minutes for the popcorn to return to room temperature. (Or you can pop it in the refrigerator or freezer to speed up the process.)
- Transfer to a bowl and serve.
MEXICAN CHOCOLATE POPCORN BALLS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
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.
CHOCOLATE-COVERED POPCORN
From the book, Caramel Knowledge. I'm not a huge plain or even buttered popcorn fan, but if it's dressed up with something gooey and sweet, then I'm so very there! Cooling time not included in preparation time.
Provided by Recipe Junkie
Categories Candy
Time 10m
Yield 1 bowl popcorn
Number Of Ingredients 4
Steps:
- Line a couple of baking sheets with waxed paper.
- Pop the popcorn.
- Salt and pour into a large bowl.
- As best you can, remove any of the kernels that didn't get popped. [Very important for tooth saftey!].
- Melt the chocolate and pour it over the still-warm popcorn.
- Toss thoroughly, using two very large spoons.
- Using the spoons, spread the coated popcorn onto the waxed paper covered pans and cool int he refrigerato until the chocolate has set.
- Break apart any big clumps before you pour the chocolate popcorn into a bowl to serve.
CHOCOLATY POPCORN
Pack this irresistible snack into wax or plastic bags and tie them shut with curling ribbons for a pretty presentation. You could also prepare a batch or two for a holiday bake sale. I guarantee it'll go quickly!
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 16 cups.
Number Of Ingredients 5
Steps:
- Place the popcorn in a greased 15x10x1-in. pan; set aside. Melt chocolate chips and 1 teaspoon shortening; stir until smooth. Drizzle over popcorn. , Place vanilla chips and remaining shortening in a microwave-safe bowl. Microwave, uncovered, at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. , Drizzle over popcorn; toss gently to coat as much popcorn as possible. Sprinkle with pecans. Chill until firm before breaking into pieces.
Nutrition Facts :
CHOCOLATE POPCORN BALLS
I've had this recipe for more than 20 years. They were good then...and just as great today! They're a fun change from traditional easter candy. -Carolyn Hayes, Johnston City, Illinois
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Place popcorn in a large heat-proof bowl; keep warm in a 200° oven. In a heavy saucepan, melt chocolate. Stir in sugar and corn syrup. Add water. Cook and stir over medium heat until mixture comes to a boil. Continue to cook until a candy thermometer reads 250° (hard-ball stage). , Pour over warm popcorn and stir until evenly coated. When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking. Cool; wrap in plastic.
Nutrition Facts : Calories 253 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 2g fiber), Protein 2g protein.
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