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If you are craving a sweet and crunchy snack, this Mexican Hot Chocolate Popcorn is just what you need. Whether it’s movie night or you just need to satisfy those afternoon hunger pangs, you’ll love this chocolaty treat with a hint of warm spices. Bonus is that it’s naturally gluten free and can be made vegan too!
Why You’ll Love Mexican Hot Chocolate Popcorn
Sometimes you just need a crunchy snack, but aren’t craving something salty. That’s the perfect time to make this easy chocolate popcorn recipe. It’s sweet but not too sweet, and the combination of cocoa with ginger, cinnamon, and cayenne is just so unexpected and cozy. Here’s why you are going to add it to your snack rotation:
- Stays crunchy. While I do love popcorn coated in melted chocolate, it does make it a bit soggy. Just like my Mint Chocolate Chip Popcorn, the glaze on it ensures it keeps its crunch.
- Naturally gluten- and dairy-free. Corn is a gluten free grain, so that means popcorn is gluten free too. And since I opt for coconut oil (though you can use butter or vegan butter), it’s free of dairy too. Swap the honey for syrup and it can also be made vegan.
- Customizable. The combination of sweet, salty, and spicy is a party in your mouth, but you have complete control over how much spice you add if you want to increase or decrease the level of heat.
Cuisine Inspiration: Mexican-inspired
Primary Cooking Method: Stovetop and oven
Dietary Info: Gluten-free, Dairy-free and vegan option
Skill Level: Easy
Mmmmm! I love how crunchy this turned out! My toddler loves it, I love it, and I can hardly wait to wow my hubby with it for a Valentines Day treat! – Becky
Mexican Popcorn Ingredients and Substitutions
Here is a quick overview of what you’ll need to make this easy glazed popcorn recipe. Be sure to scroll to the recipe card for the full amounts and detailed instructions.
- Popped popcorn. You can pop it yourself without any butter or oil, or use a “Natural” microwave popcorn, as these usually don’t have butter flavor or salt.
- Honey. If you are looking to make it vegan, use agave or maple syrup.
- Coconut oil. This is dairy-free and adds a subtle coconut flavor, but you can also use unsalted butter.
- Cocoa powder. Dark cocoa gives it that deep color and flavor, but regular is fine too.
- Mexican Chocolate Spice Mix. I like to keep this simple spice blend on hand in my pantry, but you can also just add cinnamon, ginger, and a pinch of cayenne pepper. Adjust the spices depending on the level of heat you like.
- Kosher salt. Just to balance the sweetness and enhance the flavors.
Storing Chocolate Popcorn
This Mexican Popcorn should be stored in an airtight container at room temperature. Just be sure it is cooled completely so it doesn’t trap any moisture. If sealed well, it should keep for up to a week. Leftover popcorn actually can also be frozen, and will stay fresh for up to 3 months!
More Mexican Chocolate Recipes
Once you’ve made up a batch of that spice mix, there are so many things you can do with it besides just this Mexican Chocolate Popcorn. Stir it into a batch of brownies or chocolate cupcakes, or try one of these recipes:
- Mexican Hot Chocolate is the classic way to enjoy this sweet and spiced flavor.
- Flourless Mexican Hot Chocolate Cookies are tender and loaded with chunks of chocolate.
- Mexican Chocolate Oatmeal is a breakfast that will warm you up inside and out.
Mexican Hot Chocolate Popcorn
Ingredients
- 4 cups popped popcorn see Note*
- 3 tablespoons honey, or agave or maple syrup
- 2 tablespoons coconut oil or unsalted butter
- 2 tablespoons cocoa powder, dark or regular
- 1/2-1 teaspoon Mexican Chocolate Spice Mix, adjust depending on how spicy you like it, or a combination of 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp cayenne pepper
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 325°F and line a baking sheet with a silicone mat or parchment paper. Place popcorn in a large bowl.
- In a small pot, combine honey, coconut oil or butter, cocoa powder, Mexican Chocolate Spice Mix (or combination of spices as per Note**), and salt over low heat, and stir until melted and smooth.
- Drizzle mixture over popped popcorn and gently stir until evenly coated. This may take a couple of minutes to ensure the glaze is evenly distributed.
- Spread popcorn into a single layer on prepared baking sheet.
- Bake for 5 minutes, remove from the oven and stir, then spread back out into a single layer.
- Return to the oven and bake in 3 minute intervals, stirring each time until the popcorn is nearly dry. You will probably need two or three more 3 minute intervals. Be careful to avoid burning the popcorn.
- Allow to cool completely. Popcorn will continue to harden as it cools. Store in an airtight container, if it lasts that long.
Notes
Did you make this?
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Mmmmm! I love how crunchy this turned out! My toddler loves it, I love it, and I can hardly wait to wow my hubby with it for a Valentines Day treat!
Hi Brianne – a healthier chocolate popcorn? I’m on it! 🙂 Love! Thank you so much for sharing this at Best of the Weekend! Hope you have a happy Saturday and a wonderful weekend!
I know, how can you go wrong?!
This looks mighty delicious! That is so funny that you got rid of the popcorn! 😀 Saved this!!!
I HAD to!! 🙂
You had me at “Mexican!
Mexican sweet, Mexican savory – it all works!
mmmmm!!! This popcorn looks like the perfect, guilt-less (or at least…less guilt :P), treat!!
Well, less guilt that the other things I’ve posted recently 😉