Ingredients:
1/2 Cup Of Unpopped Popcorn Kernels
1 Teaspoon Of Ground Chipotle Powder
1/3 Cup Of White Superfine Sugar
1/4 Cup Of Pure Vegetable Oil
1 Teaspoon Of Granulated Salt
Information:
Serving Size 4
216 Calories Per Serving
10 Grams Of Fat
Preparation Instructions:
Samantha from Sacramento California just sent me this Rachael Ray kettle corn recipe. To start the recipe, you will first want to place the unpopped popcorn kernels, white superfine sugar, pure vegetable oil, granulated salt, and ground chipotle powder into a large pot or kettle. Make sure that you have a lid to go along with the pot, and make sure it fits tightly. Place this pot or kettle on to your stove, and then heat it over medium heat. Stir the ingredients together thoroughly, then place a lid over the pot. Once your popcorn begins to pop, put on some oven mitts, and the continuously shake the pot until the popcorn has finished popping. For the last step you will need to pour the finished kettle corn into a large wooden serving bowl. With regard to the chipotle powder, you can swap this out with cayenne pepper, Szeged Hungarian paprika, ground garlic powder, onion powder, or any other seasoning that you enjoy. That finishes up this unique kettle corn creation, we hope that you enjoyed it.
