Mexican Chocolate Drizzled Caramel Popcorn

This actually does taste as good as it looks. It's fresh homemade popcorn, peanuts and cashews drenched in a delicious homemade caramel sauce and then drizzled in a decadent Mexican Chocolate ganache. It's perfect for snacking on while watching a movie at home with your better half late in the evening when the kids are asleep. You don't need to go spend an outrageous amount at the movies, stay at home. Of course there's no one watching if you two decide to snuggle up either!

This recipe can be found along with other tasty dishes in my ecookbook, Mi Chita's Mexican Chocolate Recipes. You'll find recipes for beverages and desserts that can be whipped up quickly for family and guests especially during the holiday season. They're easy and simple to prepare and will have you taking bows when served.

These next two months will be the last time this ecookbook will be offered at the low price of $3.95. Bob and I are already working on a second edition of the cookbook with more recipes and pictures added. This second edition will be offered in print as well as in digital format, but because of the cost of POD (print on demand) the cost will be slightly higher. BUT, the good news is you'll get a bigger cookbook and the choice to have it in print or as a PDF download.

So take this opportunity to get the Mi Chita's ecookbook now before the new one comes out. You won't regret it. Those of you that know me know that I put alot of love and effort into my cooking. I know you won't be disappointed. Thank you my foodie friends.
And, HAPPY HALLOWEEN!



Mexican Chocolate Drizzled Caramel Popcorn

10 cups popped corn
1 1/3 c. sugar
1 cup butter
1 tsp. vanilla
1 cup peanuts
1 cup cashews
1/2 c. corn syrup (white)
Mexican Chocolate Ganache*

Pop corn. Put corn and nuts in roaster and keep warm in oven set at 225° while making syrup.
Boil sugar, butter and syrup over medium heat until it reaches 280° on a candy thermometer. Take off heat and stir in vanilla. Pour over popped corn and nuts. Spread caramel covered popcorn in jellyroll pans that have been lightly sprayed with non-stick spray. Allow to cool. This will set up quite fast. Drizzle with Mexican chocolate sauce and allow to set.

*Mexican Chocolate Ganache

½ cup whipping (heavy) cream
½ disk Mexican Chocolate, chopped finely (for easier melting)
½ teaspoon cinnamon
1 teaspoon Kahlua (optional)
Place chopped chocolate in large mixing bowl. Heat whipping cream over medium heat until very hot and simmering but not boiling, stirring constantly. Remove from heat and add Kahlua. Pour over chocolate and stir until chocolate is completely melted. Stir in cinnamon.