Black Pepper Kettle Corn

"Healthy Snack Attack" by Grace Parisi. Six food-for-you recipes that satisfy a craving for something crispy and salty. This kettle corn is so satisfying -- it's salty, sweet and a little spicy. Since it stays crisp for a few hours, you can make it in advance: the kettle corn can be made up to 4 hours ahead. Recipe published in Food & Wine: March 2012.

Yield: 6 servings
Community Recipe from

Recipe Time

Cook Time:


Ingredients

  • 2 tablespoon(s) canola oil
  • 6 tablespoon(s) popping corn
  • 2 tablespoon(s) sugar
  • 1 tablespoon(s) golden flaxseeds
  • 1/2 teaspoon(s) each salt and freshly ground black pepper

Preparation

  1. 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.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Black Pepper Kettle Corn Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy