Cocoa Popcorn – Texanerin Baking

This cocoa popcorn recipe is perfect if you’re a chocolate lover who craves something different from the usual buttery popcorn. It’s super easy to make, naturally gluten-free and can be made vegan.

I hope everyone who celebrates had a great Thanksgiving yesterday! I meant to wish everyone a happy Thanksgiving on Wednesday, but I didn’t manage to get that post out.

I’m guessing people won’t be running to the kitchen to bake today, so I thought this popcorn would be a fun, simple, not over-the-top recipe to share today.

One issue I have with sweet popcorn recipes is that it’s just too plain addictive. Not this one!

It’s delicious, but it’s more of a dessert-like snack rather than a full-on dessert (from a sugar perspective) like Biscoff, caramel or chocolate-covered popcorn.

Ingredients

Here’s a look at what you’ll need.

You’ll need 8 cups (64 grams) of popped popcorn. Some sites say 1/3 cup (75 grams) of popcorn kernels yields 10 cups of popped popcorn, but I only ever get 8 cups.

I’ve tried every possible method, pot, etc. and always only ever get 8 cups.

If you’re one of the lucky people who can get 10 cups of popped popcorn from 1/3 cup of kernels, then just measure out what you need. Or use it all and make more cocoa powder + sugar mixture, if needed.

And instead of granulated sugar, you can use coconut sugar or maple sugar.

Can I use microwave popcorn?

Sure! Just use plain popcorn and follow the same steps. You might need to reduce the salt since microwave popcorn is almost always salted.

Can I use regular cocoa powder instead of Dutch-process?

Yup. The popcorn is just more chocolaty with Dutch-process.

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Can I add other flavors?

Absolutely! Try adding a pinch of cinnamon or even a sprinkle of chili powder if you like a spicy kick.

If you’re making this cocoa popcorn for a party, you could drizzle it with melted chocolate and add some sprinkles for a festive touch.

Supernatural sells these Christmas sprinkles that would be fun, and there aren’t any nasty ingredients.

What’s the best oil for popping popcorn?

You’ve got some options here.

• Refined coconut oil is popular for its ability to handle high heat.
• Olive oil (light or extra-light but not extra-virgin) is a good choice for a mild flavor and added health benefits. Extra-virgin can smoke easily, so make sure not to use that.
• Avocado oil is a healthy choice with a neutral flavor and a high smoke point, making it ideal for popping.
• Canola oil is a budget-friendly option with a neutral taste and a relatively high smoke point.
• Ghee or clarified butter adds a rich, buttery flavor without burning as quickly as regular butter.

How to make ahead

I recommend making this cocoa popcorn right before serving. And using fresh popcorn is always best as it’s crunchier and absorbs flavors better than pre-made popcorn.

Regardless of what type of popcorn you use, the butter can make it soggy if it sits for too long.

If you must make it ahead, prep the cocoa mixture and store it separately from the popcorn. When you’re ready, melt the butter and combine everything just before serving.

Another option is to use coconut oil or another type of spray on the popcorn rather than butter. Coconut oil spray adds a light coating that helps powder stick without making the popcorn overly greasy.

By coconut oil spray, I mean something like this Spectrum Refined Coconut Oil Cooking Spray.

You just spray the popcorn lightly and toss the popcorn to ensure even coverage. Immediately sprinkle on the cocoa powder mixture.

Gluten-free

Popcorn is naturally gluten-free and so are all the ingredients in this recipe. If you’re using microwave or pre-popped popcorn, you should, as always, check the ingredients label.

For more gluten-free holiday snack ideas, try these easy Cocoa Balls. They’re made with just 5 basic ingredients and ready to eat in just 5 minutes.

You could also roll them in those Supernatural sprinkles for a fun look.

Vegan option

To make this recipe vegan, swap the butter for a plant-based alternative like refined coconut oil or vegan butter. If you use unrefined coconut oil, your popcorn will have some coconut flavor.

I’ve made this recipe with Violife vegan butter, and it came out great!

More holiday snacks

You can make all of these ahead of time, meaning they’re great to give as presents.

I hope you’ll enjoy this cocoa popcorn! If you try it out, I’d love to hear your thoughts in the comments below. Thanks! 🙂

❀

• Prep Time: 5 min
• Cook Time: 3 min
• Ready in: 10 min
• Yield: 8 cups

Ingredients

• 1/4 cup (50 grams) granulated sugar or coconut sugar
• 5 teaspoons Dutch-process cocoa powder
• 1/4 teaspoon salt
• oil for popping
• 1/3 cup (75 grams) popcorn kernels or 8 cups (64 grams) popped popcorn
• 2 tablespoons (28 grams) unsalted butter or for vegan, use vegan butter or refined coconut oil, melted

Directions

1. Mix together the sugar, cocoa powder and salt in a small bowl.
2. Place a large saucepan with a heavy bottom over medium heat.
3. Pour in enough oil to cover the bottom of the pan, and add two popcorn kernels.
4. Cover with a lid and wait for the kernels to pop, which should only take a couple of minutes.
5. While waiting, get a large bowl ready for serving.
6. Once those first two kernels pop, turn off the heat and add the rest of your kernels. Be careful not to overcrowd – just cover the pan’s bottom with a single layer.
7. Cover the pot, turn the heat back to medium, and give the pot a few shakes to let the kernels spread out. As they start popping, shake the pot back and forth so all the popcorn pops evenly.
8. When the popping starts slowing down, tip the lid slightly to release steam and keep shaking. Remove the popcorn from the heat after about 2-3 seconds of no popping sounds. This ensures most of the kernels have popped without risking burning the popcorn.
9. Place the popcorn in a large bowl and drizzle the melted butter over it.
10. Stir to coat the popcorn in butter.
11. Sprinkle the cocoa mixture over the popcorn and stir to coat it. Serve immediately.

Notes

• For the oil for popping, these are good choices: refined coconut oil, light olive oil, avocado oil, canola oil, ghee, or clarified butter.

Recipe by Texanerin Baking | www.texanerin.com