Ingredients
3tbspvegetable oil
½cuppopping corn
4tbspbutter(or olive oil, optional)
2tbspdark chocolatechopped
½tspmild chili powderto taste
saltto taste
Preparation
Put the vegetable oil in a large, deep pan with a lid. Turn the heat up to medium, add 2 kernels of corn, and cover. This is to test if the heat is just about right.
Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover and shake the pot, holding the lid on. At this point, remove the pot from the heat and let it sit for a minute before continuing.
Cook over medium heat, shaking the pot occasionally, until the popping sound stops after about 5 minutes. Based on the sound, take the pot off the heat around the same time that you would take a bag of popcorn out of the microwave.
Meanwhile, if you’re using it, melt the butter or gently warm the olive oil.
Quickly pour the popcorn into a large bowl; sprinkle with chopped chocolate immediately.
Sprinkle with chili powder and salt, then toss the popcorn. Season with more salt, to taste. Serve immediately.
