Mexican Spiced Hot Chocolate Popcorn
dark brown sugar or cane sugar
red pepper flakes
Pinch of baking soda
unsweetened cocoa powder
Preheat oven to 200F
Combine in a small food processor or mortar and pestle sugars, cinnamon and red pepper flakes.
Pulse until red pepper flakes are ground fine.
In a large stock pot, combine butter, water and sugar mixture.
Cook over medium-high heat until boiling.
Let boil until sugar is melted, or about 2 minutes.
Add vanilla extract and cook one more minute.
Add baking soda. Mixture will foam up.
Cook a minute, turn off heat and add cocoa powder.
Stir until cocoa powder is dissolved.
Add popped popcorn int three batches, tossing between each additon.
Spread popcorn onto two parchment lined cookie sheets.
Bake for one hour, stirring popcorn every 10 minutes.
Serve immediately or store ina an air-tight container.
Warning! This recipe might cause extreme joy. For personal use only. Copyright vintagekitty.com