Mexican Chocolate and Spiced Christmas Popcorn Balls with Cinnamon Sugar
Some cocoa powder, a little bit cayenne, cinnamon and nutmeg make these popcorn balls taste uniquely delicious. They are chocolaty with a little bit spicy. The cinnamon sugar gives the warm crunchy coating.
Add honey, butter, powdered sugar, marshmallows, cocoa powder, cinnamon, nutmeg, cayenne pepper and milk in a large sauce pan or pot.
Bring mixture to a boil over medium heat, stirring frequently.
Add vanilla extract and salt, and mix well. Remove from the heat.
Stir in popcorn until well combined and coated.
Shape mixture into about 1½ to 2-inch balls with buttered hands.
Roll into cinnamon sugar until coated.
Place balls on waxed paper until set, half an hour to 1 hour.
Store them in an air-tight container for a few days.
Note: To make cinnamon sugar, add about ½ teaspoon ground cinnamon to ¼ cup sugar, or more or less to your taste.