Chocolate Chipotle Kettle Corn
Kettle Corn is one of those surprisingly easy to make recipes that I make on a (fairly) regular basis, and very often in the fall. You can find my basic Kettle Corn recipe by clicking HERE. Last week for the secret recipe club I was inspired by Angela of Angela’s Kitchen who popped up some kettle corn as her SRC choice and posted the recipe but added some great adaptations at the bottom….Caramel kettle Corn….Pumpkin Spice Kettle Corn…..Chocolate Kettle Corn…oh my!
I was sold on the chocolate part right away and thought it would be good to add a little bit of spice with the addition of cinnamon and chipotle powder (I must still be thinking about those RAW brownies) Okay I admit it, if I spiced it up there was a good chance my kids would reject it leaving the whole bowl for ME!
Feel free to adapt the spice measurements to suit your tastes.
Chocolate Chipotle Kettle Corn makes a large bowl full
- 4 tbsp coconut oil (measure once it’s melted) You can use any oil you choose for this.
- 1/4 cup granulated sugar
- 1/2 cup popcorn kernels (or basically enough to cover the bottom of the pot)
- 1 tbsp cocoa powder
- 1/4 tsp cinnamon
- 1/4 tsp chipotle powder
Grab a large pot with a lid and put it on the stove over medium/high heat.
Put the oil in the pot.
Add the cocoa and the spices
Add the popcorn kernels.
Put the lid on.
Throw on some oven mitts.
Swirl and shake the pot over the heat, if you find it’s getting too hot you can reduce the heat once the popcorn begins to pop.
When it’s finished popping and the pot is full, dump it into a large bowl and add some salt.
They’ll eat the whole bowl!