Recipe by Alex Daniels
A fun, fast and sugar optional way to spice up popcorn
Top Review by J. Ko
I made this for PAC Fall 2007. I have to admit that, although I was intrigued by the idea, I was a little sceptical. After trying, I was pleasantly surprised! I made just a very small amount using 1 Tbsp cocoa, 1/4 tsp chili powder, and 1 1/2 tsp sugar. I found the flavours were nicely balanced, using these proportions. There was a nice chocolate flavour, which wasn't too sweet, and then just a little kick from the chili powder. If I were making this for just myself I would increase the amount of chili powder, but with kiddies who don't do spicy, I think the proportions were good. I made dry popcorn, using 1/6 c of popping corn, in my microwave popcorn bowl. I then added approximately 1 Tbsp melted butter and shook up the popcorn in a zipper bag. Then, in went half of the cocoa mixture and the whole thing was shaken up again. The suggestion for using chopsticks is a good one, but this was "finger lickin' good"! Thank you Alex for this pleasant departure from the ordinary!
- 1 cup high-fat cocoa (this is still relativley low in fat, but the more fat the better it sticks)
- 1 -2 tablespoon chili powder
- sugar or sugar substitute
Directions See How It's Made
- 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.).