This recipe is adapted from the blog Cookie and Kate. It’s like mole sauce for popcorn. Try it. You’ll be surprised at how good it is.
Ingredients:
2 to 3 tablespoons vegetable oil (coconut oil or olive oil) 1⁄2 cup popping corn 2 to 4 tablespoons butter or olive oil, optional 2 tablespoons chopped dark chocolate 1/2 teaspoon mild chili powder, to taste Salt, to taste
Preparation:
Put the vegetable oil in a large, deep pan with a lid. Turn the heat up to medium, add 2 kernels of corn, and cover.
Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover and shake the pot, holding the lid on. At this point, I like to remove the pot from the heat and let it sit for a minute before continuing.
Cook over medium heat, shaking the pot occasionally, until the popping sound stops after about 5 minutes. Based on the sound, take the pot off the heat around the same time that you would take a bag of popcorn out of the microwave. Meanwhile, if you’re using it, melt the butter or gently warm the olive oil.
Quickly pour the popcorn into a large bowl; sprinkle with chopped chocolate immediately. Sprinkle with chili powder and salt, then toss the popcorn. Season with more salt, to taste. Serve immediately.