3 cups sugar
1/3 unsweetened cocoa powder, sifted
1 tablespoon espresso powder or instant coffee granules
1 cup milk
6 quarts popped popcorn
1/4 cup powdered sugar

• Place popcorn in a large bowl that has been sprayed with cooking spray; set aside. Line a baking sheet or work surface with waxed paper or foil.
• Stir sugar, cocoa, instant coffee and milk together in a large saucepan. Cook until mixture registers 250º F on a candy thermometer, stirring occasionally.
• Pour hot mixture over popcorn; stir to coat popcorn completely. Spread popcorn onto prepared surface and allow to cool. Sprinkle with powdered sugar. Break into pieces to serve.

Store in an airtight container.

Yield: 16 Servings