Sweet & Spicy Kettle Corn Recipe
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!
- 1/2 cup popcorn kernels
- 3 tablespoons canola oil
- 3 tablespoons sugar
- 2 tablespoons ground ancho chili pepper
- 2 teaspoons salt
- 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.
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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