Chocolate popcorn, you’re the one,
You make snack-time lots of fun,
Chocolate popcorn, I’m awfully fond of youuuuuuuuuu!

Awwwww, jeah! Score one for the naturally gluten-free terrible treatsies. This time, the glorious invention is chocolate popcorn. Ghirardelli chocolate popcorn, to be precise. It munches, it crunches, it’s good for your lunches. Run to the kitchen and make it NOW. You know you want to.

Ghirardelli Chocolate Popcorn - whats not to love?

Ghirardelli Chocolate Popcorn - what's not to love?

Ghirardelli Chocolate Popcorn

Basic Corn:

  • 1/3 cup popcorn kernels
  • 1 heaping T Ghirardelli Sweetened Cocoa Powder
  • 1 T veggie oil

For fahncy corn:

  • 1/8 t. cinnamon
  • dash of cayenne

If you’re making the fahncy popcorn, measure the cocoa powder, cinnamon and cayenne out into a small bowl and mix. Put the oil and popcorn kernels in a covered pot on high heat. When you hear the first pops, take oven mitts and jiggle the pot on the stove to prevent burning. Wait until the intense popping dies down to about a pop every two or three seconds. Turn off the heat. Lift the lid and sprinkle the cocoa powder (or mixture) over the popcorn. Put the lid back on, hold and shake to distribute the chocolatey goodness. Crunch, crunch.