Spicy Mexican Chocolate Popcorn

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1 1/2 tsp Chili powder
  • 1 cup Chocolate
  • 1 tsp Cinnamon, powder
  • 1 Finishing salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Snacks

  • 1/2 cup Popcorn, kernels

• Other

  • Baking tray
  • Large Heavy Bottom Pot

Found on allergygirleats.com

Description

Ingredients

• 1/2 cup Popcorn Kernels
• 2 tbsp Coconut oil (can also use canola oil)
• Alternatively, if you do not want to make your own use roughly 12 cups of pre-made popcorn (like SkinnyPop).
• 1 1/2 tsp Chili Powder
• 1 tsp Cinnamon Powder
• 1/2 tsp Cayenne Pepper
• 1 cup Chocolate - melted
• Finishing Salt
• Large heavy bottom pot
• Baking Tray

Directions

• In a large heavy bottom pot place oil and 3-4 kernels on the stove on medium-high heat. Cover the pot with a lid leaving a small opening to allow the steam to escape.
• Once the kernels start to pop, add the rest of the kernels, place the lid back on the pot with a small opening.
• Gently shake the pot to let the steam escape. Continue to shake the pot as the kernels start to pop. Once the popping slows take off the heat.
• In a separate bowl mix the chili powder, cinnamon, and cayenne.
• With the popcorn still in the pot sprinkle the seasoning over the popcorn. Place the lid on the pot and give it a good shake to spread the seasoning evening over the kernels. If it is not evenly distributed, you can stir it. You want to make sure all the kernels have some seasoning.
• Spread the popcorn evenly on the baking tray in a row of one kernel deep (you may only be able to use half of the popcorn). Drizzle the melted chocolate evenly over the popcorn. Evenly layer the rest of the popcorn and drizzle with remaining chocolate. You want every kernel to have been touched by the chocolate.
• Sprinkle with finishing salt.
• Place in fridge until the chocolate hardens.
• Break into pieces and enjoy!