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Easy Spiked Chocolate Popcorn

Easy Spiked Chocolate Popcorn
Courtesy of Annabel Langbein
Prep Time:
5 mins

Chef notes

I love making homemade popcorn because you know exactly what's in it! One cup of air-popped corn is only 30 calories, full of fiber to help you feel full longer and is whole-grain to boot. In my book, chocolate with a high level of cocoa solids qualifies as a health food. Microwave ovens vary in their power output, this was tested in a 600 watt oven. Reduce the time by 15 to 30 seconds for higher wattage.


  • 2 tablespoons popcorn kernels
  • 1 pinch salt
  • 4 squares high-quality dark chocolate, at least 50 percent cocoa solids
  • 1/4 teaspoon cinnamon
  • 1 pinch red chili flakes (optional)


Place the popcorn in a brown paper bag that will be big enough to hold all the popped corn—it will increase five-times in size. Place on the microwave tray and then flatten out evenly. Press the bag in the middle to create a ring shape of popcorn with a hole in the middle (if you leave it in the middle it tends to build up heat there and burn). Microwave for 3 minutes on high. Remove and set aside.

In a small bowl, add the chocolate and microwave for 30 seconds. Stir and microwave for another 30 seconds until fully melted.

Tip the popcorn into a large bowl, sprinkle with the cinnamon and chili flakes, if using. Shake to combine. Drizzle the chocolate over the top and toss together.