Active Time
N/A
Total Time
15 MIN
Yield
Serves : 6
© Quentin Bacon

How to Make It

Step 1    

In a large nonstick saucepan, heat the canola oil, sesame oil, popcorn and chiles over high heat until sizzling. Reduce the heat to moderate, add the sugar and cover. Cook, shaking the pan constantly, until half of the kernels are popped, about 4 minutes. Carefully remove the lid and add the sesame seeds, stirring once or twice. Cover the pan and cook, shaking, until the popping nearly stops.

Step 2    

Pour the kettle corn onto a baking sheet and sprinkle lightly with salt, tossing with your hands. Transfer the kettle corn to a bowl or an airtight container, discarding any unpopped kernels.

Make Ahead

The cooled kettle corn can be kept in an airtight container for 2 to 3 hours.

Notes

One Serving 135 cal, 8 gm fat, 0.8 gm sat fat, 16 gm carb, 2 gm fiber, 2 gm protein.

Suggested Pairing

Fresh, lively sparkling wine: NV Caposaldo Prosecco.

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