Though I normally skew toward the savory side when it comes to popcorn, this flavor has me eating greedy handfuls. What started as a chocolate drizzle, morphed into a cocoa dusting when I started experimenting in the kitchen. Feel free to alter the ratio of powdered sugar to cocoa powder in this one, it's easier to make it sweeter or more bitter depending on your tastes.
- 1 cup Popcorn Kernels
- 3 tablespoons Grapeseed Oil (or another neutral oil)
- 5 tablespoon Cocoa Powder
- 2 tablespoons Powdered Sugar
- 1/2 teaspoon Salt
- 1/4-1/3 cup Melted Butter
- Pour the corn kernels and oil into the bottom of a large stockpot.
- Cover the pot with a lid and put it over high heat.
- When you hear the first few kernels popping grab the pot and gently shake it back and forth over the heat (about 3-4 inches above the burner). This keeps the corn from burning.
- Where you hear about two seconds of silence between popping sounds you know you've popped nearly every kernel in the pot. Turn off the heat and remove the lid carefully, there will be a cloud of steam. Pour the popped corn into a large mixing bowl.
- Sift or mix the cocoa powder, powdered sugar, and salt together into a small bowl then pour it over the popped corn. Toss with your hands a few times to combine.
- Drizzle the melted butter on top and continue stirring with your hands (or tongs) until the popcorn is uniformly cocoa colored.