Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Mexican Spiced Hot Chocolate Popcorn
Course
Snack
Prep Time
5
minutes
minutes
Cook Time
1
hour
hour
5
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
10
cups
Author
Vintage Kitty
Ingredients
2
TB
dark brown sugar or cane sugar
2
TB
organic sugar
1/2
tsp
cinnamon
1/2
tsp
red pepper flakes
2
TB
salted butter
1
TB
water
1
TB
vanilla extract
Pinch of baking soda
1
tsp
unsweetened cocoa powder
10
cups
popped popcorn
Instructions
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.