It’s down to the Sweet Sixteen and we have the perfect recipe to last you through the end of the bracket.
Our favorite sitting-down-to-watch-a-game-kind-of-food has to be popcorn. This version has that salty, crunchy familiar taste we love, drenched in the perfect combination of sweet and heat.
Spicy Maya chocolate covered popcorn:
~ 2 quarts popped popcorn *
~ 1/4 cup butter
~ 1/4 cup light brown sugar
~ 1/4 cup simple syrup (try brown rice syrup or agave nectar for a healthier alternative)
~ 1/3 cup Spicy Maya hot chocolate
~ 1/2 tsp salt
~ 1 tsp vanilla
~ 1/2 tsp baking soda
*1 cup of unpopped popcorn kernels will yield about 2 quarts of popped corn
Preheat oven to 250 degrees F (120 degrees C).
Line a 10x15 inch baking pan with parchment paper.
Place popcorn into a large, metal bowl, and set aside.
Melt butter in a saucepan over medium-high heat and then add sugar, simple syrup, spicy maya hot chocolate, and salt.
Boil for 2 minutes.
Take off heat and stir in the vanilla and baking soda.
Pour mixture immediately over the popcorn.
Stir until the popcorn is well coated.
Spread the popcorn into the prepared pan.
Bake in preheated oven for 1 hour, stirring every 15 minutes.
Remove from the oven, and allow to cool to room temperature.
Break into small clumps, and munch.
This snack pairs perfectly with an ice cold beer; bitter hop flavors accentuate the spice in foods. Try one from our friends at Stone Brewery like their Arrogant Bastard Ale.
And did we mention that our hot chocolate is buy one get one FREE until 3/31? Enjoy!