From My Southwest Kitchen: Black Pepper Kettle Corn

Wednesday, October 24, 2012

Black Pepper Kettle Corn

Kettle Corn is one of my favorite snacks. Not only is it quick, it is easy, inexpensive, and tasty. I found a recipe for "Black Pepper Kettle Corn" in Better Homes & Gardens magazine. It looked and sounded great. A perfect munchie for an afternoon snack, movie time, or a set- me- on- the- table and enjoy me treat. As I said, it is easy to make but you have to move quick. It is best to have all ingredients laid out before you begin cooking. You first heat oil (I used Canola) in a large pot - I tend to use an extra large pot. I have had popcorn spilling over one to many times. Once the oil is heated, you add the popcorn kernels. Cook them for 2 minutes then sprinkle the sugar over the kernels. Cover the pan and cook shaking the pan until the popping slows down. Remove the pan for the heat and toss the popcorn with salt and freshly ground black pepper. Pour into a serving bowl and enjoy.

My family really loved this popcorn. It was sweet, salty, and a little peppery. As the recipe stated it cures every craving. They ate a good portion of it before I had a chance to take a picture. This explains why my bowl is three-quarters full in the picture.

Black Pepper Kettle Corn
From Better Homes & Gardens magazine

Ingredients:

1/4 cup oil
1/2 cup popcorn kernels
1/4 cup sugar
1 teaspoon salt
1/2 to 1 teaspoon freshly ground black pepper

Directions:

1. In a large pot heat the oil over medium-high heat.
2. Add the popcorn kernels; cook 2 minutes, shaking occasionally.

Popcorn Kernels Cooking in Oil

3. Sprinkle the sugar over the kernels.
4. Cover and cook, shaking the pan until the popping slows down.
5. Remove from heat; toss with the salt and freshly ground black pepper. Serve