Active Time
Total Time
15 MIN
Serves : Makes 8 cups (6 servings)
© Quentin Bacon

How to Make It


In a large nonstick saucepan, heat the canola oil with the popping corn over moderately high heat until sizzling. Add the sugar, flaxseeds, salt and pepper, cover and cook, shaking the pan constantly, until nearly all of the kernels are popped, 5 to 6 minutes. Pour the kettle corn onto a rimmed baking sheet and let cool, tossing once or twice. Transfer the kettle corn to a bowl, leaving any unpopped kernels behind.

Make Ahead

The kettle corn can be made up to 4 hours ahead.

Suggested Pairing

Bright sparkling wine from Spain: NV Cristalino Cava Brut.

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