Spiced Chocolate Popcorn recipe

A quick, easy and crazy delicious snack, and  healthier than most of the butter-drenched popcorns. It is without a doubt one of my favorites!

With all of the flavors of Mexican chocolate come together for this salty, spicy and sweet popcorn!

Prepare Time : 15 minutes                                               Yield: 4 cups popcorn

Ingredients

1. 4 cups popped popcorn (*see note below*)
2. 2 tsp. chili powder
3. 1 tsp. cumin
4. 1/2 tsp. salt
5. pinch of cayenne
6. 2 Tbsp. butter, melted
7. 3 ounces dark or semisweet chocolate, melted in the microwave or double boiler

Cocking Instructions :  First get 4 cups homemade popcorn no the stove, add a high-heat oil to a medium till the bottom is just barely covered. Add 2 heaping tablespoons of popcorn kernels to the pan, or enough so that the kernels form a single even layer on the bottom of the pan. Cover pan, and turn heat to high. After a few minutes, the kernels will begin to pop. Keep the lid on, but give the pan a few good shakes as the kernels continue popping so that the bottom kernels do not burn.

Once the popping slows to at least 2-4 seconds between popping, immediately remove from heat and pour the popcorn out into a serving bowl.

after the popcorn is ready, take out about 4 cups. Then toss the popcorn with the melted butter and the chili mixture until it is evenly coated. Spread the popcorn out in a single layer on a piece of wax paper, or a foil-covered baking sheet. Use a fork or a pastry bag to drizzle the chocolate over the popcorn. Then let the it rest for 15 minutes for the popcorn to return to room temperature.