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Flavorful Tajín Chamoy Caramel Popcorn Recipe with Dark Chocolate and Lime Zest

Tajín Chamoy Caramel Popcorn - featured image
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A quick and easy homemade snack combining tangy chamoy, spicy Tajín, sweet caramel, dark chocolate drizzle, and fresh lime zest for a flavor-packed popcorn treat.

Ingredients

Scale
  • 1/2 cup (100g) popcorn kernels
  • 1/4 cup (56g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 2 tablespoons chamoy sauce
  • 1 tablespoon Tajín seasoning
  • 1/4 cup (60ml) light corn syrup
  • 1/4 teaspoon baking soda
  • 1/3 cup (60g) dark chocolate, chopped or chips (70% cocoa recommended)
  • Zest of 1 medium lime
  • Pinch of sea salt

Instructions

  1. Heat 2 tablespoons of vegetable or canola oil in a large heavy-bottomed pot over medium heat. Add popcorn kernels and cover with a lid. Shake the pot gently every 10 seconds to prevent burning. When popping slows to 2-3 seconds between pops, remove from heat. Transfer popcorn to a large heatproof bowl, discarding any unpopped kernels. (Approx. 5 minutes)
  2. In a medium saucepan, melt unsalted butter over medium heat. Stir in granulated sugar, light corn syrup, and a pinch of sea salt. Bring to a gentle boil, stirring constantly. Let it boil without stirring for about 4-5 minutes until it turns a golden amber color.
  3. Remove the saucepan from heat and quickly stir in chamoy sauce and baking soda. The mixture will bubble up, creating a lighter caramel texture.
  4. Immediately pour the caramel sauce over the popcorn. Use a wooden spoon or spatula to gently fold and coat all the popcorn evenly. (Approx. 3 minutes)
  5. Transfer the coated popcorn onto a parchment-lined baking sheet, spreading it out in a single layer. Sprinkle Tajín seasoning evenly over the popcorn, then let it cool and harden for about 20 minutes.
  6. While the popcorn cools, melt dark chocolate in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. Drizzle the melted chocolate over the cooled popcorn using a spoon or fork.
  7. Immediately sprinkle fresh lime zest over the chocolate-drizzled popcorn.
  8. Allow the chocolate to set (about 10 minutes) before breaking into clusters and serving.

Notes

Do not stir the sugar mixture while boiling to prevent crystallization. Add baking soda off the heat to create a light caramel texture. Use fresh, dry popcorn for best coating. Let popcorn cool before drizzling chocolate to maintain texture. Zest lime just before serving to preserve freshness. For dairy-free version, substitute butter with coconut oil and use dairy-free chocolate chips. Store popcorn in an airtight container at room temperature for up to 3 days. Reheat in a 300°F oven for 5 minutes if needed to restore crispness.

Nutrition

Keywords: popcorn, chamoy, Tajín, caramel popcorn, dark chocolate, lime zest, spicy snack, homemade popcorn, movie night snack

Find it online: https://vexifood.com/flavorful-taj-i-n-chamoy-caramel-popcorn-recipe-with-dark-chocolate-and-lime-zest-easy-homemade-snack/