Popcorn 3 Ways: Chocolate, Lime & Pink Marshmallow

Popcorn 3 Ways! This week I’m up to my eyeballs in popcorn. Forget expensive movie theater butter and salt or those boring yeast toppings. I’m talking chocolate, pink marshmallow, and Tajin seasoning with lime. Bring on the Netflix.

popcorn 3 ways


You know I love the no bake recipes, especially on these super hot LA summer days. You probably have most, if not all, ingredients in your pantry. A huge shout out to Donna Hay for the inspiration!  My Aussie girlfriend gifted me her incredible cookbook, and she featured some lovely popcorn ideas.

Cuisnart Air Pop Maker

I love this popcorn maker because it’s air popped, and not covered in heavy oils. My fave popcorn is Bob’s Red Mill white popcorn; easy to find at your local grocery (or you can get a pack of 4 on Amazon).  Really, any popcorn will do, but just wanted to share my go-to!  Be careful not to overload the popcorn maker, or it will do a little smoke job on ya – Liam and I found this out the hard way.  Learn from my rookie moves.

pink marshmallow popcorn


This popcorn flavor is great for the kiddies, chock full of marshmallow and sprinkles. Very reminiscent of a Rice Krispie treat with its melted butter and marshmallow gooeyness.  The pink liquid goodness will dull in color a bit when you spread it on the popcorn, so don’t be afraid to go one level deeper for your desired pink shade.

lime and tajin popcorn


This flavor combination makes a great appetizer – and pairs well with a margarita! Not familiar with Tajin seasoning? It’s a Mexican seasoning mix of lime, chili peppers and salt.  I think it’s super addictive and hard to stop shoveling in your mouth once you start. #goodluck

chocolate popcorn


This flavor is a great snack at any time of day – and kids and adults will love it. The recipe calls for a coconut and chocolate base and reminds me of one of my favorites as a kid: Almond Joy.  (Honestly, still my favorite candy bar as an adult).

Line cookie sheets with parchment

Before you smother the popcorn in the flavoring, line the cookie sheet with parchment paper. Pop your popcorn 3 ways into white lunch bags and serve ’em up!

Popcorn 3 Ways


Photos by: Maria Hedrick Photography

Popcorn 3 Ways

By TheSweetNerd  

August 22, 2018


Chocolate Popcorn

1 cup popcorn kernels

6 brown paper lunch bags

¼ cup maple syrup

1½ tablespoons sifted raw cacao or cocoa powder

¼ cup shredded coconut

Funfetti Crumble for Pink Popcorn

1/2 cup granulated sugar

1 1/2 tablespoons light brown sugar

3/4 cup cake flour

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

2 tablespoons rainbow sprinkles

1/4 cup grapeseed oil

1 tablespoon clear vanilla extract

Pink Funfetti Popcorn

7 cups fresh popcorn

3 cups mini marshmallows

2 tablespoons butter

1/4 teaspoon salt

few drops of red food coloring

Lime Popcorn

2 tablespoons vegetable oil

1/2 cup popcorn kernels

1 1/4 teaspoons chili powder (Tajin)

1 1/4 teaspoons ground cumin

1/2 teaspoon coarse salt

1 tablespoon finely grated lime zest

1 large lime wedge (about 2 limes total)


Chocolate Popcorn

1Place maple syrup, sifted raw cacao or cocoa powder and shredded coconut in a small bowl and mix to combine.

2To make the popcorn, place 2 tablespoons of kernels into 1 of the paper bags. Fold the top of the bag over three times, then fold in the corners to secure. Repeat for other bags.

3Place the popcorn bags, 1 at a time, in the microwave on high for 2 minutes each or until you hear (with sharp ears) that the popping has slowed to around 1 pop every 3 seconds.

4Use a tea towel to carefully take each bag from the microwave, allow to cool a little.

5Divide the choc-coconut mixture between the warm popcorn bags, fold the tops of the bags over and give them a big shake to coat.

Funfetti Crumble for Pink Popcorn

1Preheat the oven to 300 degrees F. Line a rimmed sheet pan with parchment paper or Silpat.

2Combine the sugars, flour, baking powder, salt and sprinkles in the bowl of a mixer fitted with a paddle attachment. Mix on low speed until well combined. Add the oil and vanilla and mix on low speed until small clusters form.

3Spread the clusters on the prepared sheet pan. Bake for 20 minutes, breaking up the clusters once or twice during baking. The crumbs should be slightly moist to the touch; they will dry and harden as they cool. Allow the crumbs to cool completely on the pan before using. The birthday cake crumbs can be stored in an airtight container at room temperature for 1 week, or in the refrigerator or freezer for up to 1 month.

Pink Funfetti Popcorn

1Over low heat melt the butter and marshmallows together. Add the food coloring. Stir in the popcorn, mix until well coated.

2Add crumble on top.

Lime Popcorn

1Heat 1 tablespoon oil with 3 popcorn kernels in a large, heavy saucepan over medium heat. When kernels pop, add remaining 1/2 cup kernels. Cook, covered, shaking pan occasionally, until popping slows, 6 to 7 minutes. Remove pan from heat; let stand, covered, 1 minute.

2Stir together spices, salt, and zest in a small bowl. Toss hot popcorn with remaining tablespoon oil in a large bowl; sprinkle with spice mixture. Squeeze lime wedge over popcorn. Toss to coat.



  • Kendall
    6 years ago

    I honestly can’t explain how often I eat popcorn. It’s a go to snack so I’m going to have to change things up and try one of these. I’m thinking the funfetti sounds really good!

  • Tessa
    6 years ago

    The Tajin and lime is absolutely screaming my name! I’m totally trying this, and might have to have a marg with it too.

  • Ryan
    6 years ago

    Oh boy – I’m headed to the movies this weekend, and I’d like to impress my date by sneaking these bad boys in. Sweet and salty – the best of both worlds!! Can’t wait to try it out.

  • Kind of dying over the tajin and lime popcorn. I’m definitely going to try this the next time I make popcorn, which honestly, is on a daily basis!

    • Cindy "TheSweetNerd" Rodriguez
      6 years ago

      I love tajin with anything. I am a major snacker, and well if I am gonna make popcorn, might was well appeal to the salty spicy side too!

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