Mexican chocolate popcorn with a quick homemade spice mix and drizzled with lots of slightly sweet chocolate. A quick and addictive appetizer.
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.