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