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!
Total TimePrep/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.
Nutrition Facts1 cup popped corn: 55 calories, 3g fat (0 saturated fat), 0 cholesterol, 295mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Originally published as Sweet & Spicy Kettle Corn in Holiday & Celebrations Cookbook 2011