Popcorn is and always will be one of the best snacks around. It can be buttery, salty, spicy, sweet or savory.
You eat it the movies, you eat it at a bar, you eat it at home in front of the TV. My favorite place to eat popcorn is Disneyland, because they pipe the smell of the popping corn out into the crowd, enticing you to buy a bag. And we do.
I recently needed a snack for a cocktail party I was going to, and decided to make a flavored popcorn. I went back and forth between a cheese popcorn, a spiced popcorn or a sweet popcorn.
I thought “Oh what the heck, what about a spiced sweet popcorn?” And it was good, really good.
My friends asked for the recipe at the party, so I made another batch. And I actually wrote the recipe down this time.
Be sure to use raw or turbinado sugar. White sugar will not give you the depth of sweetness needed to balance the heat.
- 1 teaspoon fine sea salt
- ½ teaspoon ground chipotle pepper
- 3 tablespoons coconut oil
- ½ cup popcorn kernels
- ½ cup raw sugar
- Line a baking sheet with parchment paper.
- Mix the salt and chipotle pepper in a small bowl. Set aside.
- In a deep pot heat the oil and a couple of popcorn kernels over medium high heat.
- Listen for the test kernels to pop, indicating the oil is ready.
- Add the popcorn and sugar, quickly stirring to mix.
- Immediately cover the pan with a tight fitting lid.
- Shake and swirl the pot as the corn pops.
- Remove the pot from the heat as needed, but continue to shake it so the sugar does not burn.
- Once there is no more popping, pour the popcorn out onto the prepared baking sheet.
- Sprinkle the salt and chipotle over the popcorn, and let it cool.
- Once cooled, place the popcorn into a bowl and enjoy.