Mexican Chocolate Popcorn Food
MEXICAN CHOCOLATE POPCORN
You'll be surprised by how addictive this spicy and sweet popcorn is. It's a perfect snack for every movie night in.This recipe is courtesy of Macheesmo.
Provided by Hannah Hoskins
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 serving, Calories 221 calories, Sugar 12 g, Fat 16 g, Carbohydrate 22 g, Cholesterol 15 mg, Fiber 3 g, Protein 2 g, SaturatedFat 8 g, Sodium 100 mg, TransFat 0.2 g
MEXICAN SPICED POPCORN
Mexican chocolate popcorn with a quick homemade spice mix and drizzled with lots of slightly sweet chocolate. A quick and addictive appetizer.
Provided by Nick
Time 15m
Yield Serves 4.
Number Of Ingredients 8
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.
CHOCOLATE POPCORN
Pop the popcorn, cover with chocolate glaze, then bake to make crisp chocolate coated popcorn!
Provided by sueb
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h45m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 18.9 g, Cholesterol 15.3 mg, Fat 12 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 4.7 g, Sodium 164.1 mg, Sugar 9.9 g
MEXICAN CHOCOLATE POPCORN
The secret's in the seasoning.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 6
Steps:
- Drizzle popcorn with olive oil, then toss with remaining ingredients.
CHOCOLATE AND SPICE POPCORN BALLS
A buttery syrup made with cocoa, cinnamon and cayenne pepper gets tossed together with popcorn and marshmallows. Shape into balls and roll in cinnamon sugar for your next movie night!
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
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.
CHOCOLATE-COVERED POPCORN
From the book, Caramel Knowledge. I'm not a huge plain or even buttered popcorn fan, but if it's dressed up with something gooey and sweet, then I'm so very there! Cooling time not included in preparation time.
Provided by Recipe Junkie
Categories Candy
Time 10m
Yield 1 bowl popcorn
Number Of Ingredients 4
Steps:
- Line a couple of baking sheets with waxed paper.
- Pop the popcorn.
- Salt and pour into a large bowl.
- As best you can, remove any of the kernels that didn't get popped. [Very important for tooth saftey!].
- Melt the chocolate and pour it over the still-warm popcorn.
- Toss thoroughly, using two very large spoons.
- Using the spoons, spread the coated popcorn onto the waxed paper covered pans and cool int he refrigerato until the chocolate has set.
- Break apart any big clumps before you pour the chocolate popcorn into a bowl to serve.
MEXICAN CHOCOLATE POPCORN SHAKE
Make and share this Mexican Chocolate Popcorn Shake recipe from Food.com.
Provided by Alex Daniels
Categories Vegan
Time 3m
Yield 6 popcorn batches, 16 serving(s)
Number Of Ingredients 3
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.).
Nutrition Facts : Calories 21.5, Fat 0.6, Sodium 4.7, Carbohydrate 3.3, Fiber 1.2, Protein 1.1
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