Spicy Sweet Stovetop Popcorn Recipes
SWEET AND SPICY POPCORN
Provided by Valerie Bertinelli
Categories dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Stir the confectioners' sugar, paprika, salt, garlic powder, cumin and cayenne together in a small bowl. Heat the coconut oil in a very large pot with a lid 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. Serve immediately.
SPICY SWEET POPCORN
Steps:
- Combine the butter, sugar, cinnamon, chipotle and salt in a saucepan over medium heat and cook, stirring, until the butter melts and starts to bubble, 4 to 5 minutes.
- Add the popcorn to a large bowl. Working quickly, pour the butter mixture over the popcorn and use 2 rubber spatulas to evenly coat the popcorn.
SPICY & SWEET POPCORN
Make and share this Spicy & Sweet Popcorn recipe from Food.com.
Provided by TattooedMamaof2
Categories Lunch/Snacks
Time 2m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and pour over popcorn, toss to coat.
Nutrition Facts : Calories 57.6, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 477.6, Carbohydrate 1.7, Sugar 1.7, Protein 0.1
SWEET AND SPICY POPCORN
"This crispy snack has a fun and different flavor," shares Flo Burtnett of Gage, Oklahoma. "I took some to my neighbor's one evening when we were visiting and it didn't last long!"
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 6 cups.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the sugar, chili powder, cinnamon, salt and cayenne pepper. Add popcorn. Spray popcorn with cooking spray. Seal bag and shake to coat.
Nutrition Facts : Calories 65 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 200mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
SPICY SWEET STOVETOP POPCORN
Who knew it was so quick and easy to make excellent gourmet-style popcorn? This recipe produces a very tasty snack. Popcorn was the last thing I used my microwave to cook. Now its retired. This is my personal favorite flavor combo, but you can vary the spices to suit your mood. A favorite combination for movie night with the girls is garlic powder and dried cilantro... Yum!
Provided by TRANQUILTREE
Categories Popcorn
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the coconut oil, agave nectar, and chipotle powder in a large saucepan or soup pot over medium-high heat. Once the mixture starts to form tiny bubbles, pour in the popcorn, and use a fork to stir it around to coat the kernels. Place the lid on the pan. When the corn starts to pop, shake the pan constantly until the popping stops. Remove from heat, and pour popped corn into a large bowl.
Nutrition Facts : Calories 201.5 calories, Carbohydrate 31.3 g, Fat 8.3 g, Fiber 4.7 g, Protein 3.2 g, SaturatedFat 6.4 g, Sodium 1.8 mg, Sugar 11.6 g
SPICY SWEET STOVETOP POPCORN
Who knew it was so quick and easy to make excellent gourmet-style popcorn? This recipe produces a very tasty snack. Popcorn was the last thing I used my microwave to cook. Now its retired. This is my personal favorite flavor combo, but you can vary the spices to suit your mood. A favorite combination for movie night with the girls is garlic powder and dried cilantro... Yum!
Provided by TRANQUILTREE
Categories Popcorn
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the coconut oil, agave nectar, and chipotle powder in a large saucepan or soup pot over medium-high heat. Once the mixture starts to form tiny bubbles, pour in the popcorn, and use a fork to stir it around to coat the kernels. Place the lid on the pan. When the corn starts to pop, shake the pan constantly until the popping stops. Remove from heat, and pour popped corn into a large bowl.
Nutrition Facts : Calories 201.5 calories, Carbohydrate 31.3 g, Fat 8.3 g, Fiber 4.7 g, Protein 3.2 g, SaturatedFat 6.4 g, Sodium 1.8 mg, Sugar 11.6 g
SPICY-AND-SWEET POPCORN
This is an adult alternative to sweet kettle corn or caramel corn.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 12 cups
Number Of Ingredients 6
Steps:
- Combine sugar, salt, garam masala, and cayenne in a large serving bowl.
- Heat oil in a large pot over medium-high heat until hot but not smoking. Add popcorn, and cover. Cook, shaking pot frequently, until corn has finished popping. Add to bowl, and toss.
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- Stovetop Pan Method: Use a good quality heavy bottomed pan. This could be a cast iron skillet or a Le Creuset Dutch oven, or even a good quality saucepan. Just make sure it has a good fitting lid.Heat that skillet over medium heat. Even the slightest hint of burnt oil will transfer that flavor to the popcorn. Not good. Pour in the oil and add a couple of kernels of popcorn. Once those pop, you know you're ready to rock and roll. Add the rest of the corn kernels and remove the pan from the heat and shake the pan to coat the kernels with oil. Place the pan back on the heat and cover with the lid. Once the kernels start popping, start shaking the pan vigorously to make sure the kernels are dispersing evenly and popping evenly. Once you hear the last few kernels popping, quickly remove from heat. In the meantime, melt butter in microwave.
- WhirleyPop Stove Top Popcorn Maker Method: Over medium high heat on the stovetop, combine canola oil and popcorn in Whirly Pop Pop Corn Maker. Give it a good swirl then wait for the corn to start popping and then start turning the Whirly Pop handle. Lower heat slightly and pop corn until the last kernels are popped.
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2015-02-13 Heat the coconut oil, agave nectar, and chipotle powder in a large saucepan or soup pot over medium-high heat. Once the mixture starts to form tiny bubbles, pour in the popcorn, and use a fork to stir it around to coat the kernels. Place the lid on the pan. When the corn starts to pop, shake the pan constantly until the popping stops.
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Heat the coconut oil, agave nectar, and chipotle powder in a large saucepan or soup pot over medium-high heat. Once the mixture starts to form tiny bubbles, pour in the popcorn, and use a fork to stir it around to coat the kernels. Place the lid on the pan. When the corn starts to pop, shake the pan constantly until the popping stops.
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