Mexican Spiced Popcorn

Serves 4.
Prep Time:
Total Time:
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Mexican Chocolate Popcorn: This is probably the most addictive popcorn I've made. Slightly sweet but with a spicy kick! This recipe makes a big bowl of it, but you won't want to share!
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Mexican chocolate popcorn with a quick homemade spice mix and drizzled with lots of slightly sweet chocolate. A quick and addictive appetizer.


6-8 cups cooked popcorn
2 tablespoons unsalted butter
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon kosher salt
Pinch of cayenne pepper
3 ounces semi-sweet chocolate, melted


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.