{healthier} Glazed Mexican Chocolate Popcorn
{healthier} Glazed Mexican Chocolate Popcorn is a Mexican hor d'oeuvre. This recipe serves 4 and costs 65 cents per serving. One serving contains 149 calories, 2g of protein, and 8g of fat. It is brought to you by Cupcakes and Kale Chips. This recipe is liked by 654 foodies and cooks. If you have cocoa powder, spice mix, maple syrup, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 36%, this dish is rather bad. Similar recipes include White Chocolate Popcorn with Protein + Pumpkin Spice for Healthier Snacking {Super Simple}, chocolate glazed donuts, and Mexican Chocolate Glazed Doughnuts with Red Chile Peanuts.
Servings: 4
Ingredients:
2 Tbsp dark or regular cocoa powder
2 Tbsp coconut oil or unsalted butter
¼ tsp kosher salt
3 Tbsp honey (should be able to use agave or maple syrup for strict vegan)
4 c popped popcorn (see Note*)
½-1 tsp Mexican Chocolate Spice Mix (see Note**), amount based upon your preference for how spicy you would like it
Equipment:
baking paper
baking sheet
oven
bowl
pot
Cooking instruction summary:
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.
Step by step:
1. Preheat oven to 325°F and line a baking sheet with a silicone mat or parchment paper.
2. Place popcorn in a large bowl.In a small pot, combine honey, coconut oil or butter, cocoa powder, Mexican Chocolate Spice
3. Mix (or combination of spices as per Note**), and salt over low heat, and stir until melted and smooth.
4. 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.
5. Spread popcorn into a single layer on prepared baking sheet.
6. 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.
Nutrition Information:
covered percent of daily need
