SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chipotle Kettle Corn

Yield: 16 cups
Start to Finish 15 mins
Chipotle Kettle Corn
Ingredients
  • 1  cup  sugar
  • 2  teaspoons  salt
  • 2  teaspoons  ground cumin
  • 1  teaspoon  ground chipotle chile pepper
  • 1/3  cup  canola oil
  • 2/3  cup  popcorn kernels
Directions

1. In a small bowl combine sugar, salt, cumin and chipotle pepper. Heat the oil in an 8-quart pan over medium-high heat. Add the popcorn and cook, shaking occasionally, 2 minutes. Add 1/2 cup of the sugar mixture. Cover and cook, shaking often, until popcorn begins to pop. Once popcorn begins to pop, shake continuously until the popping slows. Immediately remove from the heat and carefully pour into a large bowl (popcorn will be very hot).

2. Place remaining sugar mixture in a shaker jar. Sprinkle some on the popped corn and pass remaining. Makes 16 cups.

From the Test KitchenMicrowave version:
  • Prepare sugar mixture as above. One at a time, pop two 3.3-ounce bags microwave kettle corn. Immediately after popping pour into a very large bowl and toss with 2 tablespoons of the sugar mixture. Repeat with remaining bag of popcorn and 2 more tablespoons of sugar mixture. Pass remaining sugar mixture as above. Makes 20 (1-cup) servings.
Nutrition Facts (Chipotle Kettle Corn)
  • cal. (kcal) 111,
  • Fat, total (g) 5,
  • carb. (g) 17,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 13,
  • pro. (g) 1,
  • vit. A (IU) 49,
  • Thiamin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 293,
  • Potassium (mg) 23,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe