Hot Chocolate Popcorn
MAKES 13 CUPS
Ingredients
- 8 cups popped popcorn
- 4 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup corn syrup
- 1/2 cup cocoa powder
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 3 cups chocolate puffed cereal (divided use)
- 2 cups mini marshmallows
Optional Ingredients
- Crushed peppermint candy
Directions
- Preheat oven to 225°F. Line two baking sheets with parchment paper and set aside. Place popcorn in a greased, extra-large bowl.
- In a medium saucepan over medium-low heat, melt butter. Carefully stir in sugar and corn syrup. Increase heat to medium-high and bring to a low boil. Mixture will become light and frothy. Stir in cocoa powder and salt.
- Remove pan from heat. Stir in vanilla; then stir in baking soda.
- Pour chocolate mixture over popcorn. Using two spatulas, work quickly to toss and coat popcorn. Spread popcorn in an even layer on prepared baking sheets.
- Bake 30 minutes, stirring every 10 minutes. Remove sheets to wire racks to cool.
- Place one cup cereal in a plastic bag and seal. With a meat pounder or rolling pin, crush cereal to a fine powder. If desired, in the same way, crush peppermint candy.
- Transfer cooled popcorn to greased bowl. Toss with remaining whole cereal, crushed cereal, crushed candy (if using), and marshmallows. Store in airtight containers.
Nutrition
- Calories: 180
- Fat: 0.0 g
- Saturated Fat: 3.0 g
- Trans Fat: 0.0 g
- Cholesterol: 10.0 mg
- Sodium: 180.0 mg
- Carbohydrates: 35.0 g
- Fiber: 2.0 g
- Added Sugars: 24.0 g
- Sugar: 0.0 g
- Protein: 2.0 g