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