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MEXICAN CHOCOLATE POPCORN BALLS - 1975

  • Adam Cloete
  • Dec 1, 2016
  • 1 min read

Ingredients

cup honey 2 tablespoons light brown sugar 2 1/2 tablespoons unsweetened cocoa powder 1/2 teaspoon cinnamon 1/4 teaspoon cayenne Pinch of fine sea salt 5 cups stove-top popped popcorn olive oil

Directions

Combine the honey, brown sugar, cocoa, cinnamon, cayenne, and salt in a small saucepan and bring to a simmer over medium heat. Simmer until the mixture darkens and thickens, about 2 minutes. Pour the mixture over the popcorn in a large bowl and use a rubber spatula to gently stir the popcorn to evenly coat. Coat your hands with olive oil and form the mixture into 4 balls, pressing gently to ensure that each ball is well stuck together. Let set for at least 20 minutes before eating. Source and photo: Prevention

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