Mexican chocolate popcorn

Megan Van Buren, Photographer



  • 1/2 cup cup kernels
  • 2 tablespoons unsalted butter
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • pinch of cayenne pepper
  • 3 ounces semi-sweet chocolate (melted)


  1. First, cook the kernels (with coconut oil) until you have about 8-10 cups of popcorn.
  2. In a small bowl mix together the spices: chili powder, ground cumin, cinnamon, salt, cayenne pepper.
  3. Melt the butter and pours over the popcorn.
  4. Then mix in the blend of spices until its even spread out.
  5. Melt the chocolate in the microwave for about 2 minutes, then drizzle over the popcorn.
  6. Serve warm or chilled and enjoy!


For more details check out