Mexican Chocolate Popcorn Balls – A Detailed recipe cooking. 
The photodishes: Kang Kim Time: 20 min. Difficulty: easy in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. corn syrup
- 2 tbsp. l (30 gr.) Butter
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cayenne pepper
- 12 tbsp. ready popcorn
- 2 tbsp. mini marshmallows
- 1/2 tsp cinnamon
- 2 tbsp. l cocoa powder
- Brown sugar
- 1 tbsp. Sahara
- 1 tbsp. l water
- 1 tsp vanilla sugar or 1 gr. vanilla powder or 1 column vanillin
- A pinch of salt
Recipes with similar ingredients: popcorn, brown sugar, vanilla powder, vanilla sugar, vanillin, corn syrup, marshmallows, cocoa, cinnamon, nutmeg, chili pepper, cayenne pepper ground
Recipe preparation:
- Mix corn syrup, butter, sugar in a pan 1 Art. mini marshmallows, cocoa powder, cinnamon, nutmeg, cayenne pepper and 1 tbsp. l water, heat, stirring constantly, with medium temperature. Add vanilla and a pinch of salt. Remove pan from stove and using a rubber spatula, mix popcorn and another 1 tbsp. mini marshmallows. Lubricate hands with butter and mold balls from popcorn, then roll hot mexican chocolate balls into brown sugar.
