Ingredients
The following ingredients have 4 Servings
- 4 c popped popcorn (see Note*)
- 3 Tbsp honey (should be able to use agave or maple syrup for strict vegan)
- 2 Tbsp coconut oil or unsalted butter
- 2 Tbsp dark or regular cocoa powder
- 1/2-1 tsp Mexican Chocolate Spice Mix (see Note**, amount based upon your preference for how spicy you would like it)
- 1/4 tsp kosher salt
Instruction
- Preheat oven to 325°F and line a baking sheet with a silicone mat or parchment paper. Place popcorn in a large bowl.
- In a small pot, combine honey, coconut oil or butter, cocoa powder, Mexican Chocolate Spice Mix (or combination of spices as per Note**), and salt over low heat, and stir until melted and smooth.
- Drizzle mixture over popped popcorn and gently stir until evenly coated. This may take a couple of minutes to ensure the glaze is evenly distributed.
- Spread popcorn into a single layer on prepared baking sheet.
- Bake for 5 minutes, remove from the oven and stir, then spread back out into a single layer.
- Return to the oven and bake in 3 minute intervals, stirring each time until the popcorn is nearly dry. You will probably need two or three more 3 minute intervals. Be careful to avoid burning the popcorn.
- Allow to cool completely. Popcorn will continue to harden as it cools. Store in an airtight container, if it lasts that long.
