Ingredients
4cupspopped popcorn,see note below
2tspchili powder
1tspcumin
½tspsalt
cayenne pepper
2tbspbutter,melted, or margarine or melted coconut oil to make it vegan
3ozdark or semisweet chocolate,melted in the microwave or double boiler
Preparation
To make 4 cups of homemade popcorn on the stove, add a high-heat oil to a medium saucepan until the bottom is just barely covered.
Add about 2 heaping tablespoons of popcorn kernels to the pan, or enough so that the kernels form a single even layer on the bottom of the pan.
Cover the pan and turn the heat to High. After a few minutes, the kernels will begin to pop. Keep the lid on, but give the pan a few good shakes as the kernels continue popping so that the bottom kernels do not burn.
Once the popping slows to at least 2 to 4 seconds between popping, immediately remove from heat and pour the popcorn out into a serving bowl.
Meanwhile, in a small bowl, whisk together the chili powder, cumin, salt and cayenne until combined.
When the popcorn is ready, measure out about 4 cups. Then toss the popcorn with the melted butter and the chili mixture until it is evenly coated. Spread the popcorn out in a single layer on a piece of wax paper, or a foil-covered baking sheet.
Use a fork or a pastry bag to drizzle the chocolate over the popcorn. Then let it rest for 15 minutes for the popcorn to return to room temperature.
Transfer to a bowl and serve.
