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