Hot Cocoa Popcorn
makes 15-16 cups
recipe adapted from Rachael Ray Magazine
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons super fine sugar
- 1 teaspoon ground cinnamon
- 1/2 cup popcorn kernels
- 2 tablespoons coconut oil
- 2 cups miniature marshmallows
- 1/2 cup chocolate chips
- kosher salt
In a large bowl, combine cocoa powder, sugar and cinnamon. Stir until well incorporated, set aside.
Place a 3 quart saucepan (or Whirley Pop) over medium-high heat. Add coconut oil and popcorn kernels to the pan. Close the lid and move pot back and forth (or whirl around!) on the stove and pop the popcorn until you start to hear the popping slow down. Remove from the stove.
Immediately add the hot popcorn to the cocoa mixture and stir to evenly coat the popcorn. Add in the mini marshmallow, chocolate chips, and sprinkle with kosher salt to taste. Stir evenly and serve.