Sonoran-style no-bake Mexican chocolate popcorn treats made with pretzels, cashews, Sriracha sesame seeds, cinnamon and red chile spiced chocolate marshmallow cream. The Silicone Kitchen makes a microwave popcorn popper that leaves almost zero unpopped kernels and requires no oil, which is ideal for this recipe. Chile powder and cinnamon add some kick to these not too sweet, Mexican chocolate marshmallow popcorn cakes.
Servings: 8 mini popcorn cakes
Equipment
- Popcorn Maker The Silicone Kitchen Microwave Popcorn Maker
- Silicone Spatulas The Silicone Kitchen Spatula Set
- Rectangular Baking Cups The Silicone Kitchen's Rectangular Matte Black Baking Cups
Salty-spicy-sweet no-bake Sonoran-style Mexican chocolate popcorn treats made with popcorn, pretzels, cashews, Sriracha sesame seeds combined with a cinnamon and red chile spiced chocolate marshmallow cream.
Ingredients
- Ingredients
- ¼ cup popcorn kernels
- 1 ounce mini pretzels about 1 cup, plus more for garnish
- ½ cup chocolate chips divided
- 2.5 ounces cashew halves and pieces about ½ cup
- 1 tablespoon sesame seeds, preferably Sriracha seasoned
- ½ teaspoon kosher salt
- 6 tablespoons butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon red chile powder hot or mild
- 3 cups mini marshmallows
- ¼ cup chocolate jimmies for garnish optional
Instructions
- Fill a Silicone Kitchen Microwave Popcorn Maker with unpopped kernels to the lower fill line indicated inside the popper and secure the lid.
- Microwave for 3 to 4 minutes or until there is a 5 second delay between popping sounds. Discard any unpopped kernels.
- Transfer 4 cups of popped corn to a large mixing bowl, saving the rest for another use or for snacking on while cooking. Stir in the mini pretzels, half of the chocolate chips (1/4 cup), cashew pieces and sesame seeds.
- Melt the butter in a large saucepan over low heat. Using a silicone spatula, add the cinnamon and chile powder and stir until combined. Add the mini marshmallows and remaining ¼ cup of chocolate chips and continue stirring until melted and the thickness and consistency of chocolate frosting. Pour the chocolate marshmallow mixture over the popcorn mixture. Wearing food-safe gloves, stir with your hands to coat.
- Press firmly but gently into eight rectangular baking cups and garnish with additional pretzels if desired.
- Cover and refrigerate for about 1 hour before unmolding from the baking cups and serving.
Notes
The recipe was created for The Silicone Kitchen.
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