Sweet and Spicy Kettle Corn
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- 3 Tbsp
- canola or vegetable oil
- 1/2 c
- popcorn kernels
- 3 Tbsp
- granulated sugar (i use more)
- 2 Tbsp
- ancho chili powder (i use more)
- 2 tsp
- kosher salt (i use sea salt instead)
1Heat the oil in the bottom of a heavy 4 qt pan over medium heat until warm, about 1 minute. Add popcorn in a single layer; sprinkle with sugar. Cover pan.
2Let kernels cook, shaking occasionally to prevent burning. When popping slows to 3-5 seconds between pops, remove pan from burner and pour into bowl. Sprinkle the chili powder/salt mixture onto the popcorn, shaking popcorn to evenly distribute the salt/chili powder mixture. Serve immediately.
3I don't actually measure my ingredients for doing this. The measurements are an estimation only. I usually just mix up some salt and chili powder and keep it in a lidded bowl and "eyeball" the oil and sugar. The popcorn measurement is the only thing that is an exact amount because it makes the amount of popcorn I want when I do this.