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.
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
- 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.