Cut chorizo into rounds.
I start with a little water in the pan to ensure they cook through before they brown to much but cook them and look to brown them decently.
Mix some white sugar, smoked paprika, ancho chili powder, and cayenne in a small shallow skillet.
Put a toothpick into each slice of chorizo.
Caramelize the sugar (I don't add any water).
Working quickly and carefully, dip each chorizo round into the molten sugar, scraping off the excess.
Put the lollipops onto some parchment to cool and harden.
To serve, I cut a scrubbed potato in half and jabbed the lollipops in it. Microwave very carefully...it's better to be too cool than to lose the sugar.