Mexican Chocolate Popcorn Balls Food

CHOCOLATE AND SPICE POPCORN BALLS

Steps:

• Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1 cup mini marshmallows, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon cinnamon, 1/4 teaspoon each nutmeg and cayenne pepper, and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Add 1 teaspoon vanilla and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn and 1 more cup mini marshmallows. Butter your hands, then shape into balls and roll in cinnamon sugar.

CHERRY WHITE CHOCOLATE POPCORN BALLS

Steps:

• In a large dutch oven pot, melt the butter and chocolate chips on low to medium heat, stirring until completely smooth and melted.
• Add vanilla and marshmallows, coat with butter mixture and continue melting until marshmallows are smooth and mixed.
• Add popcorn and stir to coat evenly before adding the crushed candy canes; stir until evenly mixed.
• Smear a coat of butter onto your hands and form popcorn into 3" balls; place on wax paper until cooled.
• Store wrapped in plastic wrap in an airtight container for up to 2 weeks or freeze for later.

CHOCOLATE POPCORN BALLS

Steps:

• Place popcorn in a large heat-proof bowl; keep warm in a 200° oven. In a heavy saucepan, melt chocolate. Stir in sugar and corn syrup. Add water. Cook and stir over medium heat until mixture comes to a boil. Continue to cook until a candy thermometer reads 250° (hard-ball stage). , Pour over warm popcorn and stir until evenly coated. When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking. Cool; wrap in plastic.

CHOCOLATE POPCORN BALLS

Steps:

• Heat sugar, corn syrup, butter, cocoa and salt to boiling in a 4-quart kettle or Dutch oven over medium heat, stirring constantly. Remove from heat.
• Stir in popcorn. Cook and stir until popcorn is coated, about 2 minutes. Cool to lukewarm.
• Shape into 3-inch balls. For easy shaping, dip hands in cold water from time-to-time. Place balls on waxed paper; cool.

S'MORES POPCORN BALLS

Steps:

• Pop popcorn according to instructions and set aside.
• In a large pan on medium-low heat, melt salted butter and add in the mini marshmallows until fully melted and combined. Stir in honey and vanilla. Mix until combined.
• Take cereal and popcorn and add it to the marshmallow mixture. Stir until well combined and then take off the heat. Set aside until cool enough for you to handle. Do not overcool as it will get too hard and sticky.
• Once the mixture has cooled off enough to safely handle, mold the cereal mixture into balls and press in the chocolate chips. Rub flour on your hands to keep it from sticking too much.
• Store covered at room temperature until ready to eat.

CANDY CANE POPCORN

Steps:

• Using an air popper, pop the popcorn, place into a large bowl, and discard unpopped kernels. Melt the confectioners' coating according to the package directions.
• Pour the melted coating over the popcorn, and sprinkle the crushed candy canes over the mixture. Using your hands, work the candy coating and crushed candy canes all through the popcorn. Let the mixture cool, and break apart into bite-size pieces.

MEXICAN CHOCOLATE POPCORN

Steps:

• Melt the unsalted butter and pour it over the popcorn. Toss to combine.
• Stir together the chili powder, cumin, cinnamon, salt, and cayenne pepper. Sprinkle over the popcorn and stir well to coat the corn in the spice mix.
• Spread the spicy popcorn out onto a baking sheet and drizzle the melted chocolate over the top. Let the chocolate set on the popcorn before serving.

MEXICAN SPICED POPCORN

Steps:

• To cook popcorn, you can use an air popper or use a large sturdy pot. For the pot version, Get a medium to large pot with a tight fitting lid.
• Add a single layer of kernels in the pot (about 1/4 cup) and add enough neutral oil to almost cover the kernels (about 1/4 cup).
• Put the lid on tight and put it over medium-high heat. In a few minutes the kernels should start popping! Once they do, hold the lid on the pot with one hand and gentle shake the pan with the other hand.
• After about a minute or two, the kernels should all (or mostly) be popped!
• In a small bowl, mix together spices (chili powder, cumin, cinnamon, salt, and cayenne pepper). Melt butter and drizzle over cooked popcorn. Then toss with spice mix until completely covered.
• Melt chocolate in microwave in 20 second bursts until it's smooth. Use a fork to drizzle chocolate over popcorn. Serve while warm or chill so the chocolate can set completely.

MEXICAN CHOCOLATE POPCORN

Steps:

• Drizzle popcorn with olive oil, then toss with remaining ingredients.

MEXICAN CHOCOLATE POPCORN BALLS

Steps:

• Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1 cup mini marshmallows, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon cinnamon, 1/4 teaspoon each nutmeg and cayenne pepper, and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Add 1 teaspoon vanilla and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn and 1 more cup mini marshmallows. Butter your hands, then shape into balls and roll in cinnamon sugar.
• Photograph by Kang Kim