Chocolate Popcorn

4 quarts unsalted, unbuttered, freshly popped popcorn
4 teaspoons cocoa
2 cups sugar
1 cup hot water
1 tablespoon butter
⅛ teaspoon salt

Pop popcorn and set aside. Dissolve cocoa in hot water. In a heavy-bottomed saucepan, stir together sugar, water, and butter. Bring to a boil, slowly adding dissolved cocoa and salt. While stirring, cook mixture until the soft ball stage has been reached (234° to 240° on a candy thermometer). To test, drop a small amount of cooked mixture into cold water. The droplet should not dissolve or disintegrate but form a soft ball that can be flattened between your fingers. Upon reaching soft ball stage, remove chocolate from heat and pour over popcorn. Toss until well coated. Allow to cool before serving.

Yields about four servings.

A. Marie Hofer, Homestead

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This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and is posted with the permission of author Emilie Hoppe. Learn more about the book and how to purchase it.