Red Guajillo Chile Popcorn with Spicy Dark Chocolate Drizzle

Red Guajillo Chile Popcorn with Spicy Dark Chocolate Drizzle

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SunnyDaysNora 87

"This is a surprising and delicious take on caramel corn that my family absolutely loves!"
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2 h 10 servings
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

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  1. Preheat oven to 250 degrees.
  2. Pop popcorn and spread in a greased 9x13 cake pan. Spread peanuts over popcorn.
  3. Combine brown sugar, oil, corn syrup, cooking sauce, cayenne pepper, and hot sauce in a medium saucepan. Heat to boiling. Cook additional 5 minutes, stirring occasionally.
  4. Remove pan from heat, stir in baking soda. Pour sauce mixture over popcorn and toss to coat.
  5. Place popcorn mixture in oven. Bake for 1 hour, stirring every 15 minutes.
  6. Spread popcorn on wax paper and allow to cool.
  7. Place chocolate chips and chili powder in a microwave-safe bowl. Heat for 30 seconds at 50% power. Stir. Continue to microwave at 50% power in 15 second intervals until mixture is melted and combined.
  8. Drizzle mixture over cooled popcorn. Allow chocolate to harden before storing or serving.