Hello there friends!

So lately it seems no matter who I’m talking to, they all have one thing in common… they’re BUSY. Busy busy busy!!!

And really, who isn’t? We’ve all got things to do. And time never seems to be a friend when it comes to schedules and taking it slow. Especially with Christmas only 23 days away and all.

Yeah… 23 days! Bonkers!!!

Since we’re all running around like crazy people this month, I’ve decided to be more “on it” when it comes to having snacks in-hands-reach and ready for the eating – at all times. Because nobody wants a case of the hangries 😉 And I hear they come on fast this time of year.

I’ve been making a version of this popcorn for years, but over the weekend, I finally had time to make it, then remake it, then make it again. Ya know, just to be sure it’s good enough for my friends (YOU!). After a few little tweaks (more chocolate, marshmallows, and a little spice), I think – no, I know – this is the one!

With it’s hearty crunch, decadent cinnamon/chocolate coating, and just the right kick of spice… don’t be surprised if you look down and find you’ve eaten the whole bowl yourself. You’ve been warned 😉

Mexican Hot Cocoa Popcorn – Baker by Nature

Serves 8 – 10

*Adapted from my sweet friend Jane’s mama – thanks girls!

Ingredients:

6 cups freshly popped popcorn (you can pop it yourself on the stove, or use about 3 microwaveable bags, just make sure they’re not flavored)

4 tablespoons butter, melted (salted or unsalted both work fine, just don’t add salt if you use salted)

1 teaspoon vanilla extract

1/4 cup hot chocolate mix

1 teaspoon cinnamon

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/2 cup mini chocolate chips

2 cups mini marshmallows

1 teaspoon sea salt (if your using salted butter, leave this out, or add after tasting)

Instructions: 

Place hot, freshly popped popcorn in a large serving/mixing bowl.

In a small bowl whisk together melted butter and vanilla extract, and pour over the warm popcorn, stirring quickly to coat the kernels.

In a small bowl whisk together the hot chocolate mix, cinnamon, and spices. Pour over the still warm popcorn, mixing well to coat all of the kernels.

Add mini chocolate chips and marshmallows, stir to combine.

Serve at once, or store in an airtight container until needed.

Will stay fresh in an airtight container for 48 hours.