Spicy Chocolate Popcorn Recipes
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.
SPICY POPCORN
When I want to indulge in a snack, I make this spicy popcorn. One batch doesn't last long at our house. You can add more or less red pepper flakes to suit your family's taste. -Kay Young, Flushing, Michigan
Provided by Taste of Home
Categories Snacks
Time 5m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Place popcorn in a large bowl. In a small bowl, combine the butter, paprika, cumin and red pepper flakes. Pour over popcorn; toss to coat. Sprinkle with Parmesan cheese and toss again.
Nutrition Facts : Calories 204 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 337mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
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- In a small mixing bowl, combine Granulated Sugar (1 tablespoon), Chili Powder (3 teaspoon), Ground Cinnamon (1 teaspoon), Salt (1 teaspoon), and Cayenne Pepper (1 pinch). Set aside.
- Heat up Canola Oil (2 tablespoon) in a large saucepan over medium heat, then add in the Popcorn Kernels (4 tablespoon) and shake the pan so the kernels are coated evenly with oil. Cover the pan and turn to high heat.
- Keep the lid on, shake the pan every 15 seconds to prevent it from burning. The kernels will begin to pop in a few minutes. Once the popping slows down to every 2 seconds, remove from heat.
- Add the Butter (4 tablespoon) to the saucepan, mix to combine. Then add in the spice mix and mix until all the popcorn is well coated.
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