Mexican Chocolate Popcorn and Almonds
This sweet and crunchy Mexican Chocolate Popcorn and Almonds is a healthy snack that is easy to make.
Servings 8
Calories 425kcal
Ingredients
Spice-Roasted Almonds
- 2 cup Almonds whole
- 1 tablespoon Olive oil
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Chili Powder
- 1/2 teaspoon Cinnamon
- 1/8 teaspoon Cayenne pepper
Spiced Popcorn
- 1 Popcorn microwaveable bag, un-buttered
- 1 tablespoon Olive Oil
- 1/2 teaspoon Kosher Salt If the popcorn is unsalted. If it has salt already skip this ingredient!
- 1 teaspoon Chili Powder
- 1/4 teaspoon Cinnamon
- 1/8 teaspoon Cayenne pepper
Mexican chocolate
- 6 ounces Dark chocolate
- 1/8 teaspoon Cinnamon
- 1/8 teaspoon Cayenne Pepper
Instructions
Spice-Roasted Almonds
- Preheat oven to 350°F.
- In a medium bowl toss the almonds and 1 tablespoon of olive oil together.
- In a small bowl combine chili powder, kosher salt, cinnamon, and cayenne pepper.
- Sprinkle the spice mix over the almonds and then spread them out on a baking sheet and bake them for 10 minutes, stirring twice as they bake.
- Remove from the oven and let cool.
Spiced Popcorn
- Pop popcorn according to package instructions.
- In a large bowl add the olive oil swirling it around the bowl to spread it out.
- Add the popcorn to the bowl and gently toss coating the popcorn lightly in oil.
- Sprinkle the spices over the popcorn as you toss it to lightly coat the popcorn in spices.
Assemble
- Melt the dark chocolate in the microwave stirring every 15 seconds until it is smooth.
- Add the cinnamon and cayenne and stir until fully incorporated.
- Combine the almonds and popcorn together and spread the mixture out on a baking sheet making one layer.
- Drizzle the melted chocolate over the popcorn and almonds and then let it sit until the chocolate has firmed up.
- Serve and enjoy!
Nutrition
Calories: 425kcal | Carbohydrates: 24g | Protein: 10g | Fat: 33g | Saturated Fat: 8g | Sodium: 384mg | Potassium: 462mg | Fiber: 8g | Sugar: 6g | Vitamin A: 215IU | Calcium: 112mg | Iron: 4.2mg