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Chipotle Kettle Corn

Yield: 16 cups

Start to Finish 15 mins

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

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