Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 8 Ratings
Source: Better Homes and Gardens

Gallery

Recipe Summary

total:
15 mins
Yield:
16 cups
Advertisement

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).

    Advertisement
  • 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; fat 5g; carbohydrates 17g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 13g; protein 1g; vitamin a 48.6IU; folate 4mcg; sodium 293mg; potassium 23mg; iron 0.2mg.
Advertisement