• 8 Ratings
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Ingredients

Directions

  • 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.

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  • 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.

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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.

MAKE-AHEAD DIRECTIONS:

Place popcorn in an airtight container; cover. Store at room temperature for up to 1 week.

Nutrition Facts

138 calories, (4 g saturated fat, 2 g polyunsaturated fat, 2 g monounsaturated fat), 9 mg cholesterol, 66 mg sodium, 16 g carbohydrates, 1 g fiber, 11 g sugar, 2 g protein.


Reviews

8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2