All of the flavors of Mexican chocolate come together for this salty, spicy and sweet popcorn!
- 4 cups popped popcorn (*see note below*)
- 2 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. salt
- pinch of cayenne
- 2 Tbsp. butter, melted (*or margarine or melted coconut oil to make it vegan*)
- 3 ounces dark or semisweet chocolate, melted in the microwave or double boiler
- To make 4 cups of homemade popcorn on the stove, add a high-heat oil (I prefer grapeseed or avocado oil, but you can use vegetable or canola) to a medium saucepan until the bottom is just barely covered (about 2-3 tablespoons). Add about 2 heaping tablespoons of popcorn kernels to the pan, or enough so that the kernels form a single even layer on the bottom of the pan. Cover pan, and turn heat to high. After a few minutes, the kernels will begin to pop. Keep the lid on, but give the pan a few good shakes as the kernels continue popping so that the bottom kernels do not burn. Once the popping slows to at least 2-4 seconds between popping, immediately remove from heat and pour the popcorn out into a serving bowl.
- Meanwhile, in a small bowl, whisk together the chili powder, cumin, salt and cayenne until combined.
- When the popcorn is ready, measure out about 4 cups. Then toss the popcorn with the melted butter and the chili mixture until it is evenly coated. Spread the popcorn out in a single layer on a piece of wax paper, or a foil-covered baking sheet. Use a fork or a pastry bag to drizzle the chocolate over the popcorn. Then let the it rest for 15 minutes for the popcorn to return to room temperature. (Or you can pop it in the refrigerator or freezer to speed up the process.)
- Transfer to a bowl and serve.