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Sweet & Spicy Kettle Corn Recipe

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A crispy, sugary coating and a slight kick from ancho chili powder make this popcorn simply addicting. You might want to prepare a double batch—it's guaranteed to go fast!
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 16 servings

Ingredients

  • 1/2 cup popcorn kernels
  • 3 tablespoons canola oil
  • 3 tablespoons sugar
  • 2 tablespoons ground ancho chili pepper
  • 2 teaspoons salt

Nutritional Facts

1 cup popped corn equals 55 calories, 3 g fat (trace saturated fat), 0 cholesterol, 295 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Directions

  1. In a Dutch oven over medium heat, heat the popcorn, oil and sugar until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping.
  2. Transfer to a large bowl. Add chili pepper and salt; toss to coat. Yield: 4 quarts.
Originally published as Sweet & Spicy Kettle Corn in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p93

Nutritional Facts

1 cup popped corn equals 55 calories, 3 g fat (trace saturated fat), 0 cholesterol, 295 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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