Best Sweet And Spicy Kettle Corn Recipes

Sweet-and-Spicy Kettle Corn image

Provided by Brian Boitano

Number Of Ingredients 0

Steps:

Mix 1/2 teaspoon each paprika and salt, 1/4 teaspoon each ground coriander and white pepper and 1/8 teaspoon cayenne pepper in a bowl. Make a bag of microwave popcorn. While it pops, cook 5 tablespoons sugar in a saucepan over medium heat until it melts and turns light brown. Remove from the heat; stir in 1 tablespoon butter. Pour the caramel over the popcorn in a bowl, sprinkle with the spice mix and toss. Spread out on a baking sheet to cool.

Sweet and Spicy Cast Iron Kettle Corn image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

Steps:

Preheat grill if using. Place a large cast iron skillet on grill with vegetable oil in it. Heat until almost smoking. Pour in remaining ingredients and cover skillet. Shake skillet gently while wearing an oven mitt, constantly while corn pops. Remove from heat and pour into a large bowl. Don't let it go too long in between pops or the sugar and butter will burn. It's better to have some "old maids" than burnt popcorn.

Easy Sweet and Spicy Kettle Corn image

Provided by Crafty Lady 13

Categories Healthy

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 8

Steps:

Mix first 5 ingredients in a small bowl. Make a bag of microwave popcorn. While it pops, cook 5 tablespoons sugar in a small sauce pan over medium heat until it melts and turns light brown. Remove from heat; stir in 1 tablespoon butter. Pour the caramel over the popcorn in a bowl, sprinkle with the spice mix and toss to coat. Spread out on a baking sheet to cool.

Nutrition Facts : Calories 632, Fat 15.2, SaturatedFat 7.8, Cholesterol 30.5, Sodium 1251.2, Carbohydrate 120.5, Fiber 11.6, Sugar 63.8, Protein 9.8

Sweet and Spicy Kettle Corn image

Provided by Staci Ojeda

Categories Popcorn

Number Of Ingredients 5

3 Tbsp canola or vegetable oil
1/2 c popcorn kernels
3 Tbsp granulated sugar (i use more)
2 Tbsp ancho chili powder (i use more)
2 tsp kosher salt (i use sea salt instead)

Steps:

1. Heat the oil in the bottom of a heavy 4 qt pan over medium heat until warm, about 1 minute. Add popcorn in a single layer; sprinkle with sugar. Cover pan.
2. Let kernels cook, shaking occasionally to prevent burning. When popping slows to 3-5 seconds between pops, remove pan from burner and pour into bowl. Sprinkle the chili powder/salt mixture onto the popcorn, shaking popcorn to evenly distribute the salt/chili powder mixture. Serve immediately.
3. I don't actually measure my ingredients for doing this. The measurements are an estimation only. I usually just mix up some salt and chili powder and keep it in a lidded bowl and "eyeball" the oil and sugar. The popcorn measurement is the only thing that is an exact amount because it makes the amount of popcorn I want when I do this.