Sweet and smoky kettle cornBy Chatelaine
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This addictive snack takes just minutes to make and will have your guests coming back for repeat tastings.
- 1/4 cup canola oil
- 1/2 cup popcorn kernels
- 1/4 cup granulated sugar
- 1 tsp hot smoked paprika
- 1/2 tsp salt
- COMBINE oil with 3 popcorn kernels in a large, wide pot over medium. When the kernels pop, add remaining kernels and carefully sprinkle very evenly with sugar. Cover with a lid and cook, picking up pot to shake every few seconds, until the popping slows down, 2 to 3 min.
- IMMEDIATELY pour hot popcorn into a large bowl and sprinkle with smoked paprika and salt while stirring. Let cool for 3 min before serving.
- Make-ahead tip: Popcorn can be made up to 2 days ahead. Cool, then store in zip-lock bags until ready to serve.
Chatelaine Quickies: Fairground Kettle Corn
Nutrition (per ½ cup)
- 1 g,
- 5 g,
- 3 g,
- 1 g,
- 48 mg.