Best Spiced Chocolate Candy Popcorn Recipes

CHOCOLATE POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
• Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
• Bake in preheated oven for 30 minutes, stirring several times.
• Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

SPICED CHOCOLATE POPCORN

Steps:

• To make 4 cups of homemade popcorn on the stove, add a high-heat oil (I prefer grapeseed or avocado oil, but you can use vegetable or canola) to a medium saucepan until the bottom is just barely covered (about 2-3 tablespoons). Add about 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.
• Meanwhile, in a small bowl, whisk together the chili powder, cumin, salt and cayenne until combined.
• When the popcorn is ready, measure 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. (Or you can pop it in the refrigerator or freezer to speed up the process.)
• Transfer to a bowl and serve.

SPICED POPCORN

Steps:

• To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.
• Pop as much corn as you want. While hot, mix well with melted butter (you need butter for spices to stick to corn). In a big bowl or a paper bag, sprinkle spices over buttered popcorn, using about 1 tablespoon mixture for every 4 cups popped corn. Stir or shake to coat well.

POPCORN CANDY CAKE

Steps:

• In a large saucepan, melt the marshmallows, oil and butter; stir until smooth. In a large bowl, combine the popcorn, gumdrops and peanuts. Stir in marshmallow mixture; toss to coat. Press into a greased 10-in. tube pan. Cover and refrigerate for 5 hours or overnight. , Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife.

CAJUN-SPICED POPCORN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the popped popcorn in a large roasting pan.
• In a small bowl, stir together the melted butter, paprika, lemon pepper, salt, garlic powder, onion powder, and cayenne pepper. Pour over the popcorn and stir until it is somewhat evenly coated.
• Bake for 15 minutes, stirring every 5 minutes. Remove from the oven and cool completely. Serve immediately, or store in an airtight container for later.