Mexican Spiced Hot Chocolate Popcorn

Mexican Spiced Hot Chocolate Popcorn is a little bit sweet, a little bit spicy and SERIOUSLY addictive! You won’t be able to stop eating it!

Mexican Chocolate PopcornLast night John was feeling under the weather, and I was wiped from the longest day of cooking EVER. The couch beckoned us, hard. Conditions were ripe for a movie marathon. And since it happened to be the date that Doc and Marty McFly travelled back to the future (10/21/2015), well that settled it.

Back to the Future movie marathon!

We breezed through the three part saga with gusto, and it was glorious. The only thing that would have made it better was this epic Mexican Spiced Hot Chocolate Popcorn. I had made it the day before and there was plenty leftover to enjoy, but alas, chicken noodle soup and hot tea won out this time due to impending sickness.

Mexican Chocolate PopcornBut with the weather starting to cool down and plenty more movie nights in our near future, this yummy treat will definitely be popping up again soon.

It’s practically effortless and packs a big flavor punch- sweet, spicy, crunchy and super addictive! Sprinkled with cinnamon sugar and drizzled with luscious cayenne-spiked chocolate, it’s the popcorn version of tucking into a cozy mug of Mexican hot chocolate. Make a big batch, it won’t last long.

Mexican Hot Chocolate Popcorn


 

Mexican Spiced Hot Chocolate Popcorn

Mexican Spiced Hot Chocolate Popcorn is a little bit sweet, a little bit spicy and SERIOUSLY addictive! You won’t be able to stop eating it!

Servings 4 -6
Author Denisse

Ingredients

  • 3 tablespoons coconut oil melted and divided
  • 1/3 cup popcorn kernels
  • 1 tablespoon sugar
  • 1 1/4 teaspoons ground cinnamon divided
  • 1/4 teaspoon salt
  • 3 ounces semisweet chocolate chips
  • 1/8 teaspoon cayenne pepper

Instructions

  1. Heat 2 tablespoons coconut oil in a dutch oven or heavy bottomed stockpot over medium heat. Place a few popcorn kernels in the pot and cover. Heat until those kernels pop, then remove them from the pot and add the rest of the popcorn kernels.
  2. Cover pot and remove from heat for about 30 seconds, then place back over burner and cook with the lid partially covering the pot but allowing some steam to vent for as long as kernels are popping. Remove pot from heat and set aside.

  3. In a small bowl combine sugar, 1 teaspoon cinnamon and salt. Drizzle remaining tablespoon of coconut oil over popcorn, tossing with a spatula to evenly distribute. Immediately sprinkle cinnamon sugar over popcorn and continue to toss so that it adheres to the coconut oil.
  4. Spread popcorn onto a parchment lined baking sheet in an even layer. Place chocolate in a microwave safe bowl and microwave in 30 second intervals, stirring occasionally, until completely melted. Stir in remaining 1/4 teaspoon cinnamon and cayenne pepper. Drizzle chocolate over popcorn and chill in the refrigerator for about 20 minutes or until chocolate hardens.

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Comments

  1. Carrie

    Found this recipe on Foodgawker (I love that website, don’t you!) We make our popcorn with coconut oil also, it gives the popcorn such a clean flavor and the popcorn doesn’t settle so hard in our tummies! My girls are going to a football game tonight and I wanted to make them something for a snack on this cool rainy day. This Mexican Spiced Hot Chocolate Popcorn should do the trick! I licked the spatula, of course, a perfect blend of sweet chocolatey bliss. It’s in the fridge right now cooling off. I’m excited to try the final product. Thanks!

    Reply
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