- Level: Easy
- Total: 10 min
- Prep: 2 min
- Cook: 8 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 230
- Total Fat
- 15 g
- Saturated Fat
- 1 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 98 mg
- Level: Easy
- Total: 10 min
- Prep: 2 min
- Cook: 8 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 230
- Total Fat
- 15 g
- Saturated Fat
- 1 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 98 mg
Ingredients
Directions
- Place popcorn, sugar, oil, chipotle and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat and transfer popped kettle corn to a bowl.
- To keep the kettle corn sweet, omit the chipotle powder and adjust sugar to 1/3 cup.
