Mexican Chocolate Popcorn Balls
Votes: 1
Time: 20 min.
Complexity: easily
Complexity: easily
Mexican Chocolate Popcorn Balls - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup corn syrup
- 2 tbsp (30 g) butter
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cayenne pepper
- 12 cups of ready-made popcorn
- 2 cups mini marshmallows
- 1/2 tsp cinnamon
- 2 tablespoons cocoa powder
- Brown sugar
- 1 cup of sugar
- 1 tbsp. water
- 1 tsp vanilla sugar or 1 gram vanilla powder or 1 gram vanillin
- A pinch of salt
We recommend
Recipes with similar ingredients: popcorn, brown sugar, vanilla powder, vanilla sugar, vanillin, corn syrup, marshmallows, cocoa, cinnamon, nutmeg, chili pepper, ground cayenne pepper
Cooking the dish according to the recipe:
- Combine corn syrup, butter, sugar, 1 cup mini marshmallows, cocoa powder, cinnamon, nutmeg, cayenne pepper, and 1 tablespoon water in a saucepan over medium heat, stirring constantly.
Add vanilla and a pinch of salt. Remove the pan from the heat and, using a rubber spatula, fold in the popcorn and another 1 cup of mini marshmallows.
Grease your hands with butter and form popcorn balls, then roll the Hot Mexican Chocolate Balls in brown sugar.
Categories:
Similar recipes
