Recipe courtesy of Valerie Bertinelli
From:
Food Network Magazine
Sweet and Spicy Popcorn
Getting reviews...
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 196
- Total Fat
- 17 g
- Saturated Fat
- 14 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 74 mg
"I wanted to spice up one of my favorite snacks, so I got creative and mixed in cumin, paprika and cayenne,” says Valerie.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 196
- Total Fat
- 17 g
- Saturated Fat
- 14 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 74 mg
Ingredients
Directions
- Melt 3 tablespoons coconut oil in a large pot over high heat. Add the popcorn kernels, partially cover and cook, shaking the pot occasionally, until the popping slows down. Transfer the popcorn to a large bowl. Wipe out the pot.
- Stir the confectioners' sugar, paprika, 1 teaspoon salt, the garlic powder, cumin and cayenne together in a small bowl.
- Melt the remaining 1/4 cup coconut oil in the same pot over medium heat. Add the popcorn and half of the sugar mixture, cover the pot and shake to coat. Add the remaining sugar mixture and continue to shake until well coated.
