Cooking Instructions
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Step 1
In a small mixing bowl, combine
Granulated Sugar (1 Tbsp)
,
Chili Powder (1 Tbsp)
,
Ground Cinnamon (1 tsp)
,
Salt (1 tsp)
, and
Cayenne Pepper (1 pinch)
. Set aside.
Step 2
Heat up
Canola Oil (2 Tbsp)
in a large saucepan over medium heat, then add in the
Popcorn Kernels (1/4 cup)
and shake the pan so the kernels are coated evenly with oil. Cover the pan and turn to high heat.
Step 3
Keep the lid on, shake the pan every 15 seconds to prevent it from burning. The kernels will begin to pop in a few minutes. Once the popping slows down to every 2 seconds, remove from heat.
Step 4
Add the
Butter (1/4 cup)
to the saucepan, mix to combine. Then add in the spice mix and mix until all the popcorn is well coated.
Step 5
Transfer popcorn onto a large baking sheet lined with parchment paper in a single layer. Drizzle
Dark Chocolate (3/4 cup)
over the popcorn. Transfer to the fridge to chill for 15 minutes. Serve immediately.
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