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!
Recommended: 47 Sweet and Savory Snacks For Your TV Marathon
VERIFIED BY Taste of Home Test Kitchen
- 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
Reviews forSweet & Spicy Kettle Corn
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 1, 2014
"This was my first attempt at a flavored popcorn and we absolutely loved this!"