INGREDIENTS

2 Tbsp Extra Virgin Olive Oil
2 tsp Roasted Sesame Oil
1/4 Cup + 2 Tbsp popcorn kernels
8 dried Chile de Arbol, crushed
2 Tbsp sugar
1 Tbsp Black Sesame Seeds

STEPS

In a large nonstick saucepan, heat the olive oil, roasted sesame oil, popcorn and crushed chiles over high heat until ingredients are sizzling. Reduce the heat to moderate/medium, add the sugar and cover. Cool, shaking the pan constantly, until half of the popcorn kernels are popped, about 4 min.

Carefully remove the lid (contents of the pan are very hot!) and add the sesame seeds, stirring once or twice to combine. Cover the pan, return to the stove burner and cook, shaking, until the frequency of kernels popping slows to a near-stop.

Pour the popped kettle corn onto a baking sheet and sprinkle the popcorn lightly with salt, tossing with your hands. Transfer the seasoned kettle corn to a big bowl or to an airtight container, picking out and discarding any unpopped kernels.

Seasoned popcorn will store for up to 3 hours (but you’ll snarf it down long before then).

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