Chocolate popcorn

Ingredients

4 quarts (4 l) of hot air-popped corn

refrigerated butter-flavored cooking spray

12 tablespoons (64 g) purchased powdered fat-free, sugar-free cocoa mix (sweetened with sugar substitute)

4 teaspoons (20 ml) ground cinnamon

Cooking Instructions

Working in 4 batches, place 1 quart (1 l) of the hot popped corn in a large clean paper grocery bag and lightly spray with cooking spray. Close the bag and shake to distribute the spray onto the popped corn.

In a small bowl, mix 3 tablespoons (16 g) of the cocoa mix with 1 teaspoon (5 ml) ground cinnamon. Sprinkle over the popped corn. Close the bag and shake well to coat the popped corn with the mix.

Pour the coated popcorn into a large bowl. Repeat the process with the remaining three batches of popped corn. Serve.