12.20.2011

Quick! I need a cheap and exciting snack!

I hope my title says it all. I was invited to my cousin's place to watch the Packer game and I was behind on my snack planning. We didn't have much time to run to the store so I was hoping we could make something with whatever we had in the house. I remembered a few days earlier I read this recipe in my F&W magazine for a form of kettle corn.

My husband and my cousin both love popcorn and it was easy to make so we had a winner!


Sesame-Chile Kettle Corn
from Food & Wine Magazine Nov '11

2 Tbs canola oil
2 tsp toasted sesame oil
1/4 cup, plus 2 Tbs popcorn kernels
8 dried chiles de arbol - I used a basic chili we dehydrate
2 Tbs sugar
1 tsp black sesame seed
Salt 

  • In a large, non-stick saucepan, heat the canola oil, sesame oil, popcorn, and chilies over high heat - until sizzling.
  • Reduce the heat to moderate.
  • Add the sugar then cover.
  • Cook, shaking the pan constantly until half of the kernels are popped - about 4 min.
  • Carefully remove the lid and add the sesame seeds. Stirring once or twice.
  • Cover pan and finish cooking. Shake until popping nearly stops.
  • Pour kettle corn onto a baking sheet and sprinkle lightly with salt - toss with your hands.
This recipe can be made up to 2-3 hour ahead if stored in an airtight container.


This recipe is a great one to keep in your back pocket. For most home cooks, you will always have these ingredients on hand and it's very easy and quick to make, feeds a lot of people, and is addicting!

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