Mexican Chocolate and Spiced Christmas Popcorn Balls with Cinnamon Sugar

• 2 tablespoons honey
• 1 tablespoon butter, unsalted
• 1/2 cup powdered sugar
• 1/2 cup miniature marshmallows
• 1 1/2 tablespoons cocoa powder
• 1/4 teaspoon cinnamon ground
• 18 teaspoon nutmeg ground
• 18 teaspoon cayenne pepper
• 1/2 tablespoon milk
• 1 teaspoon vanilla extract
• 1 dash salt
• 6 cups popcorn, popped
• 1 x cinnamon sugar for coating

1. Add honey, butter, powdered sugar, marshmallows, cocoa powder, cinnamon, nutmeg, cayenne pepper and milk in a large sauce pan or pot.
2. Bring mixture to a boil over medium heat, stirring frequently.
3. Add vanilla extract and salt, and mix well.
4. Remove from the heat.
5. Stir in popcorn until well combined and coated.
6. Shape mixture into about 1 1/2 to 2-inch balls with buttered hands.
7. Roll into cinnamon sugar until coated.
8. Place balls on waxed paper until set, half an hour to 1 hour.
9. Store them in an air-tight container for a few days.
10. Note: To make cinnamon sugar, add about 1/2 teaspoon ground cinnamon to 1/4 cup sugar, or more or less to your taste.

honey, butter, powdered sugar, marshmallows, cocoa powder, cinnamon ground, nutmeg ground, cayenne pepper, milk, vanilla, salt, cinnamon sugar

Taken from recipeland.com/recipe/v/mexican-chocolate-spiced-christ-52846 (may not work)