Mexican ChocoPOP

I love popcorn. It’s easy snacking; it’s light (except when it’s not); it’s a high-fiber dinner – no shame.

Mexican chocolate popcorn

I was the kid at the movie theater who made a B-line to the popcorn butter pump. I went all-in. My thought? More is more. It’s just so salty and, well, ultra-buttery. Y’all know that it’s really butter that makes the world go ‘round, right? When it comes to popcorn, it’s all about that lightweight crunch under the POP of flavor.

I really didn’t think I had that much to say about popcorn when I sat down to write this post, but now I’m analyzing how my popcorn love has gone through a few stages throughout my life. It started with the movie theater popcorn (which I still love, don’t get me wrong, but it feels like a special occasion these days). Then in college, I discovered the simplicity of popping popcorn kernels in a paper bag with just some salt. And now, I’ve discovered the beauty of stovetop popping with lots of fun flavors.

I really got into it initially with a nice drizzle of truffle oil and a healthy dash of salt, garlic powder, and paprika. I dabbled in some delicious kettle corn for the first time last year, and I just decided to try out other fun sweet combos.

Spicy Chocolate kettle corn

Enter Mexican Chocopop!

It’s a kettle corn base with the added punch of cocoa powder, cinnamon, and chili powder. Aside from being a fun, unexpected snack, it’s also a great guilt-free dessert – we all need to have one of those on file. (At least, I know I do.) For more recipe ideas, head over to the Novice Gardner to see what everyone is cookin’ up :)

Let’s get poppin, shall we?

Here’s what I did:

Mexican Chocopop

In a large pot with a lid, heat over high heat:
-1 Tbs. salted butter
-1 Tbs. olive oil

Once the butter has melted, pour evenly in the bottom of the pot:
-½ c. popcorn kernels 

Sprinkle evenly over the popcorn:
– ¼ c. plus 2 Tbs. granulated sugar

Cover the pot with the lid, and once the kernels start to pop, shake the pot back and forth, occasionally lifting the pot away from the heat so that the sugar doesn’t burn. Keep shaking and lifting with the lid on until the popping slows and almost stops.

Remove the pot from the heat being careful of the steam when you take the lid off, and immediately sprinkle on the extras in two batches, tossing in between:
-2 Tbs. cocoa powder
-1 tsp. cinnamon
-¼ tsp. cayenne pepper (or more if you like some heat)
-1 tsp. salt 

Toss to combine, and adjust the seasonings to your taste. Enjoy immediately!

French phrase for fun:
Allons, pop! :)
Let’s get poppin!

Mexican Chocopop

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13 thoughts on “Mexican ChocoPOP

  1. Pingback: Fiesta Friday #10 | The Novice Gardener

  2. For us popcorn fans, this is a great recipe. I have a pile of black popcorn (not the botanical name) to plant this year. Assuming it grows as I hope it does, I will definitely find this recipe useful. Meanwhile, I will try it with my regular popcorn on our next popcorn feast.

  3. Anything with popcorn is a win for me! Popcorn for dinner, not gonna lie, this has happened way too often! Although I can’t eat it now (corn allergy. weeeeep!) I’ve found a wonderful substitute in popped sorghum and I can’t wait to try many of the toppings you suggest in this post :)

  4. Whoa, Katie! All of the popcorn lovers at FF are going to be fighting over your big bowl of gourmet popcorn! :D This sounds like popcorn taken to a completely different dimension! Thanks so much for bringing this to Fiesta Friday! :-)

  5. Yay, Katie brought the hot treat! I bet this is delicious—salty and tasty with that cayenne pepper. I’m not a big fan of overly sweet popcorn but savory popcorn will get me every time!

    • I totally hear you on the too sweet treat. I first tried the recipe with just two tablespoons of sugar, but the cocoa powder was too bitter and overpowered it. So, I know a quarter cup plus sounds like a lot, but I think it works! The spicy/sweet/salty combo balances it all, I think!

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