The moment the wind sends a chill across my face, I’m breaking out the Hot Chocolate to sip during times when I can’t handle more coffee. Popcorn is also my all-time favorite snack. Sometimes I like to mix it...

The moment the wind sends a chill across my face, I’m breaking out the Hot Chocolate to sip during times when I can’t handle more coffee. Popcorn is also my all-time favorite snack. Sometimes I like to mix it up with different flavors. The beauty of popcorn is that I haven’t found a flavor I don’t like, and this Hot Chocolate Popcorn is no exception.

Hot chocolate traces its roots back to the ancient Mayans and Aztecs, who first cultivated cacao beans and turned them into a frothy, bitter drink. They believed this elixir possessed mystical properties and used it in religious ceremonies. I’m just kidding; you don’t care about the history of hot chocolate, you came here for a recipe for popcorn. The Native Americans were among the first to discover this magical grain. They would heat dry corn kernels over an open fire until they popped, creating the light and fluffy snack. Ok, so we know that native North Americans are geniuses; let’s combine their masterpieces together to make Hot Chocolate Popcorn!

Enjoy.

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Hot Chocolate Popcorn

Prep Time 20 minutes minutes

Servings 8 servings

Ingredients

8 cups freshly popped popcorn1 ¾ cups miniature marshmallows divided1 packet hot chocolate mix divided¼ cup sugar¼ cup ½ stick butter¼ cup light corn syrup¼ cups milk chocolate chips

Instructions

Prepare a large-rimmed baking sheet with parchment or waxed paper.

Place the popcorn and 1 cup of marshmallows onto the prepared baking sheet.

Remove about 2 teaspoons of hot chocolate mix and set aside.

In a medium saucepan, add the remaining hot chocolate mix, ½ cup marshmallows, sugar, butter, and corn syrup. Cook over medium heat, stirring often, and bring to a boil. Boil the mixture, stirring constantly for 4 to 6 minutes.

Pour the syrup mixture over the popcorn and marshmallows. Stir until the popcorn is well-coated.

Separate the popcorn into individual pieces. Then, sprinkle with the remaining hot chocolate mix, tossing to coat evenly.

Add the remaining marshmallows to the coated popcorn.

In a small bowl, add the chocolate chips. Microwave on high for 1 minute and stir vigorously to allow the candy to continue melting in the residual heat. If needed, heat again in 15-second increments until completely melted, stirring well between each cycle.

Transfer the melted chocolate to a piping bag and drizzle over the popcorn. Allow the chocolate to set completely prior to serving.

Store in an airtight container for up to 1 week.

Notes

This popcorn is a little sticky when serving and may clump together. Just break apart prior to serving. If drier popcorn is desired, prior to adding the final marshmallows and drizzling with chocolate, place the popcorn into a 300-degree oven for 20 to 30 minutes, stirring every 10 minutes.

 

Adapted from: Land O Lakes

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