Aztec Chocolate Caramel Popcorn
Preheat oven to 300°F. Remove all unpopped kernels from popped popcorn. Place popcorn and pumpkin seeds into a 17x12x2-inch roasting pan. Keep warm in oven while preparing caramel.Advertisement
Butter a large sheet of foil; set aside. For caramel, in a medium saucepan combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.
Remove saucepan from heat. Stir in baking soda and vanilla. Pour caramel over popcorn mixture; stir gently to coat. Bake for 15 minutes. Stir mixture; bake for 5 minutes more. Spread popcorn mixture on prepared foil; cool completely.
In a small saucepan combine chocolate, shortening, ancho chile pepper, coffee powder, and cinnamon. Cook and stir over low heat until chocolate is melted and smooth.
Drizzle chocolate mixture over popcorn mixture; if desired, toss gently to coat. Let stand at room temperature or in the refrigerator until set. Break mixture into clusters. Spoon into gift container.
To roast raw pumpkin seeds, in a 15x10x1-inch baking pan combine 1 cup raw pumpkin seeds (pepitas), 2 tablespoons olive oil, and 1/2 teaspoon salt; toss gently to coat. Spread pumpkin seeds in a single layer. Bake in a 350°F oven for 10 minutes, stirring once halfway through baking.
Place popcorn in an airtight container; cover. Store at room temperature for up to 1 week.