{healthier} Glazed Mexican Chocolate Popcorn

A sweet, crunchy snack that has a bit of chocolate and just a little kick. As an added bonus, it's healthy, too!
Course Snack
Servings 4
Author Brianne @ Cupcakes & Kale Chips, adapted from FInd Your Balance's Chocolate Peanut Butter Glazed Popcorn


  • 4 c popped popcorn see Note*
  • 3 Tbsp honey should be able to use agave or maple syrup for strict vegan
  • 2 Tbsp coconut oil or unsalted butter
  • 2 Tbsp dark or regular cocoa powder
  • 1/2-1 tsp Mexican Chocolate Spice Mix see Note**, amount based upon your preference for how spicy you would like it
  • 1/4 tsp kosher salt


  • 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.


*You can pop your own in the microwave or air popper without any oil or butter, or if you use microwave popcorn, use the plainest kind you can find, usually labeled “Natural”. I like this technique.
**If you don't make up a batch of the Mexican Chocolate Spice Mix, you can use about 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp cayenne pepper.
Recipe is easily doubled.