Sunday, April 21, 2013

Black Pepper Kettle Corn

**found in Food And Wine Magazine, March 2012

Total: 15min
Makes 8 cups (6 servings)

This kettle corn is so satisfying, it's salty, sweet and a little spicy.  Since it stays crisp for a few hours, you can make it in advance.

2 Tbsp. canola oil
6 Tbsp. popping corn
2 Tbsp. sugar
1 Tbsp. golden flaxseeds
1/2 tsp. each salt and freshly ground black pepper

In a large nonstick saucepan, heat the canola oil with the popping corn over moderately high heat until sizzling.  Add the sugar, flaxseeds, salt and pepper, cover and cook shaking the pan constantly, until nearly all of the kernels are popped, 5-6 minutes.

Pour the kettle corn onto a rimmed baking sheet and let cool, tossing once or twice.  Transfer the kettle corn to a bowl, leaving any un-popped kernels behind.

Wine? Bright sparkling wine from Spain: NV Cristalino Cava Brut

*to prepare vegan-use a different oil

Enjoy! xoxo Julie

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