File this recipe under Classic Shutterbean. It’s snacky, sweet, full of awesome textures, and ridiculously easy to make. The recipe below is Shutterbean’s original and will definitely be on heavy rotation in my wintertime snack game.
Shutterbean’s Hot Cocoa Popcorn (original recipe here)
1/2 cup popcorn kernels
2 tbsp. coconut oil
3 tbsp. unsweetened cocoa powder
2 tbsp. sugar
1 tsp. ground cinnamon
2 cups miniature marshmallows
1/2 cup chocolate chips
Kosher salt to taste
The first step is to make the popcorn. You can make it anyway you like but I do it old fashioned style, on the stovetop.
Heat the coconut oil over medium-high heat until it is completely melted. On top of the hot oil, spread out the corn kernels. Do this step quickly and then put the lid on the pot. Make sure the lid is on tight and the heat is medium-high. Every 10 seconds or so you’ll need to shake the pot a little to make sure none of the kernels are sticking to the bottom or burning. This is relatively easy – put on potholders, hold the handles of the pot while keeping your thumbs on the lid, and shake gently. The popcorn will take 1-3 minutes to start popping. Keep shaking at 10 second intervals throughout the cooking process. When the popping starts to slow down, reduce the heat to low and let some of the steam escape. When the popping has completely stopped turn off the heat, remove the lid, and sprinkle on a little salt. For pictures of this entire process, click here.
In a small bowl combine the cocoa powder, sugar, and cinnamon. When the popcorn is done, transfer it to a big bowl and sprinkle the cocoa mixture all over it.
Mix to thoroughly combine the hot popcorn and the cocoa mixture.
When the mixture has cooled slightly mix in the chocolate chips and marshmallows.
Serve up in a big mug or festive bowl.
This is perfect for solo snacking, sharing if you’re in a giving mood, or would be great at a holiday party. Either way, I guarantee there will be none left!