Heat without touching the pan until you hear the kernels start to pop.Add the oil and 3 kernels of corn to the pot, cover, and place over medium-high heat.Make sure your sugar is at the ready in a small bowl.If using a deep pot, such as a Dutch oven or stockpot:
Whisk the cocoa powder, sugar, and milk powder together in a bowl.You must work quickly to get the cocoa blend onto the popcorn before the stickiness turns to crunchiness, so stir stir stir, but be careful not to burn yourself. Heating the sugar with the kernels to make kettle corn means you are going to have veryhot and sticky popcorn when it’s done. You’ll be rewarded with the fluffiest, most perfect popcorn ever. You just dump the oil and popcorn in and start stirring. There’s no shaking of a heavy pan, no waiting to hear the test kernels pop. It’s one more piece of equipment to keep in your kitchen, but once you start making popcorn at home, you’ll see its value. (Though I would happily travel the country as a spokesperson for their excellent product! In a popcornmobile, maybe? Can we make this happen?) Photo: Casey Barber My favorite method for making popcorn:Īs I’ve mentioned on multiple occasions, I am convinced that the Whirley Pop popcorn maker is the best piece of equipment for making stovetop popcorn.īelieve me, Whirley Pop is not paying me to say this. Hot cocoa popcorn is a comfort food first and foremost, so go with the marshmallow add-in that speaks to your heart. The squishy mallows will bring a different textural effect to the popcorn party, but it’s your party. If you would rather use regular mini marshmallows here, that’s totally fine too. If you want to make it 50 percent popcorn and 50 percent marshmallows, no one can stop you! I suggest adding 1 cup to the hot cocoa popcorn, but if you want to add more marshmallows, I am fully in favor of this. (Yes, I own a 16-ounce bag from, but there are less-committed sizes out there too.) You can find them through various retailers online. The slight crunch of the marshmallow bits paired with the crispy cocoa-coated popcorn bits is a truly stellar textural match, in my humble recipe developer opinion.Īnd for that reason, I highly recommend grabbing yourself a bag of marshmallow bits for this recipe. Marshmallow bits–the extra-small, chewy-crunchy kind you might find in packets of cocoa mix or in kid-marketed cereals of yore. Finally, I gild the lily with marshmallow bits.Again, we’re keeping it addictively light. The result is a little bit of sugary crunch with each bite. I use my kettle corn method for coating each popcorn kernel with a thin and crispy sugar coating, to which the hot cocoa blend adheres.This keeps things light and snacky rather than heavy and dessert-like. Instead of coating the popped corn with a melted chocolate drizzle, I made a powdered hot cocoa blend.Why am I so in love with my specific version of hot cocoa popcorn? It’s a combination of factors: It’s just sweet enough, crunchy enough, and elegant enough to feel super special for the holidays–and will give me something to look forward to in the winter months to come. Hot cocoa popcorn is my latest snack meal obsession.
#Peppermint hot chocolate popcorn full
I love curling up with a bowl of popcorn whenever I don’t feel like eating a full dinner. I love curling up with a mug of hot cocoa in the winter.
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