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1
Pour the grapeseed (or oil of your choice) into a large deep, pot.
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2
(You want just enough oil to coat the bottom of the pot.)
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3
Place the pot over medium heat, add 3 corn kernels, and cover with a lid.
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4
When the kernels pop, remove the lid and add the rest of the popping corn.
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5
Cover the pot and give it a few shakes.
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6
Make sure you hold the lid down while you shake, friends.
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7
I dont want you to injure yourselves.
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8
Cook the popcorn, shaking the pot occasionally, until the popping sound stops.
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9
This should take about 4-5 minutes.
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10
While the corn is popping, warm the olive oil in a small pot.
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11
When the corn has popped, immediately pour it out into a large bowl.
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12
Drizzle the popcorn with the warm olive oil, and sprinkle with the chipotle powder, kosher salt and cayenne pepper.
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13
Toss well to coat your popcorn with seasoning.
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14
Pour the seasoned popcorn onto a foil lined baking sheet in an even layer.
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15
This is also a good time to remove any un-popped kernels!
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16
Set aside.
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17
Melt chocolate in the top of a double-boiler (with simmering water in the bottom) or in the microwave.
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18
If youre microwaving the chocolate, do it in 30-second intervals, stirring it after each 30-second increment.
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19
It should take about 90 seconds.
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20
Use a fork to drizzle the melted chocolate over the popcorn.
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21
Allow the chocolate to cool and set before serving, about 20 minutes.
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22
Break up the popcorn with your hands and serve.
