Sweet & Spicy Kettle Corn
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!
16 ServingsPrep/Total Time: 20 min.
- 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.
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.