Mexican Chocolate Popcorn Shake Food

{HEALTHIER} GLAZED MEXICAN CHOCOLATE POPCORN

Steps:

• 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.

MEXICAN CHOCOLATE SHAKE

Steps:

• Put all the ingredients except for shavings in a blender and purée until smooth. Chill for at least 30 minutes in the freezer. Garnish with chocolate shavings 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.

CARAMEL CHOCOLATE CORN

Steps:

• Grease cookie sheets.
• Place popcorn and peanuts in a paper bag. Set aside.
• In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
• Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
• In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.

CHOCOLATE POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
• Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
• Bake in preheated oven for 30 minutes, stirring several times.
• Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

MEXICAN CHOCOLATE POPCORN

Steps:

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

MEXICAN CHOCOLATE POPCORN SHAKE

Steps:

• Mix.
• Shake over popcorn whenever you make some! (Freshly air popped will cause the mix to stick, and will keep the fat content low, though it is a bit dry. Still a healthy option, oil-popped (microwaved) popcorn will stick better and be moister. Feel free to add butter as u wish).
• Eat! (I like to use chopsticks to keep my hands clean.).