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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.
