Chocolate Cinnamon Popcorn

Directions

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   1.
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   Combine the cocoa powder and the cinnamon powder in a small bowl and mix well.
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   2.
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   Heat the vegetable oil and a few popcorn kernels in a large saucepan over medium high heat.
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   3.
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   When the kernels start to pop, turn the heat down to medium and add the remaining popcorn kernels.
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   4.
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   Cover with a tight-fitting lid and cook, gently shaking the pan occasionally, until the popping subsides.
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   5.
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    Transfer the popcorn to a large bowl.
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    6.
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    To make the caramel: Combine the butter, the sugar and the maple syrup in a small saucepan over medium heat.
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    Cook, stirring, until sugar has dissolved.
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    Bring mixture to the boil.
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    7.
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    Boil, uncovered, without stirring, until the caramel mixture turns light golden.
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    8.
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    Remove from heat.
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    Pour half of the caramel over the butter popcorn and toss gently until the popcorn is well coated with the caramel.
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    Add more caramel if you prefer sweeter popcorn.
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    9.
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    Sift the cocoa powder and cinnamon powder mixture over the caramel popcorn.
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    Toss gently until all popcorn is coated with the mixture.