Mexican Hot Cacao Popcorn
Sweet, spicy and chocolate-y crunchy baked popcorn!
Servings: 4 Servings
Calories: 300kcal
Ingredients
- 10 cups air popped
- 4 Tblsp
- 1/4 cup brown sugar
- 2 Tblsp or
- 2 Tblsp
- 1/4 t.
- 1/4 t. salt
- 1/8 t.
- 1/2 t.
- 1/4 t. baking soda
Instructions
- Air pop your popcorn using stove method (or if you have an air popper). Pour in large bowl.
- Preheat oven to 225 degrees and line a large rimmed baking sheet with parchment paper.
- Melt your coconut oil and brown sugar in small saucepan over low heat. Add agave nectar, stir until all is dissolved.
- Stir in cacoa powder, cinnamon, cardamom and salt.
- Boil for 3 - 5 minutes, stirring constantly until somewhat thickened.
- Remove from heat and quickly add vanilla and baking soda.
- Pour over popped corn in bowl and mix well.
- Pour on your prepared baking sheet.
- Bake at 225 degrees for 45 minutes, stirring every 15 minutes.
- 10. Let cool on wire rack. Store in airtight container!
Nutrition
Calories: 300kcal