• 8 Ratings
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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

Microwave 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

111 calories; 5 g total fat; 0 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 0 mg cholesterol; 293 mg sodium. 23 mg potassium; 17 g carbohydrates; 1 g fiber; 13 g sugar; 1 g protein; 0 g trans fatty acid; 49 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

Reviews

8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0