SWEET AND SPICY POPCORN
Provided by Valerie Bertinelli
Categories dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Stir the confectioners' sugar, paprika, salt, garlic powder, cumin and cayenne together in a small bowl. Heat the coconut oil in a very large pot with a lid over medium heat. Add the popcorn and half of the sugar mixture, cover the pot and shake to coat. Add the remaining sugar mixture and continue to shake until well coated. Serve immediately.
SWEET, SPICY, AND SALTY POPCORN
This popcorn is a family favorite, giving you an explosion of flavor with every bite. It is easy to adjust depending on taste preferences. Amounts are flexible depending on what you like such as adding more salt, cayenne, or honey. Make sure to keep some napkins handy.
Provided by Bronwyn Jo
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Mix cinnamon, garlic powder, onion powder, cumin, cayenne pepper, salt, and allspice together in a bowl.
- Stir butter and honey together in a separate bowl until evenly mixed. Add cinnamon mixture with butter mixture and mix well.
- Place popcorn in a bowl and pour butter mixture over popcorn, flipping often to evenly coat each piece.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 24.1 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 4.1 g, Protein 3.2 g, SaturatedFat 7.4 g, Sodium 156.1 mg, Sugar 4.5 g
SWEET AND SPICY POPCORN CRUNCH
This recipe for sweet and spicy popcorn is a delicious snack perfect for parties.
Provided by Martha Stewart
Categories Holiday Planning & Ideas Halloween Halloween Recipes Halloween Appetizers & Snacks
Yield Makes about 11 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees. Line 2 baking sheets with nonstick baking mats; set aside.
- In a large heavy-bottomed pot, heat oil over medium heat. Add 3 popcorn kernels and cover until they pop. Add remaining popcorn kernels, cover, and shake pot continuously over burner until popcorn is completely popped, 3 to 5 minutes. Transfer popcorn to large bowl; add peanuts and set aside.
- Combine butter, sugar, and corn syrup in a medium pot over medium heat. Cook, stirring occasionally until sugar has dissolved. Increase heat to medium-high, and cook, without stirring, until golden brown, about 5 minutes, swirling pot occasionally.
- Remove mixture from heat and quickly stir in salt and cayenne with a heatproof spatula or spoon. Immediately pour over popcorn mixture and stir to incorporate. Divide popcorn mixture evenly between baking sheets. Transfer to oven and bake, about 30 minutes, stirring occasionally.
- Let cool on sheet pans before breaking apart into clusters. Store popcorn in an airtight container for up to 1 week.
SWEET AND SPICY POPCORN
"This crispy snack has a fun and different flavor," shares Flo Burtnett of Gage, Oklahoma. "I took some to my neighbor's one evening when we were visiting and it didn't last long!"
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 6 cups.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the sugar, chili powder, cinnamon, salt and cayenne pepper. Add popcorn. Spray popcorn with cooking spray. Seal bag and shake to coat.
Nutrition Facts : Calories 65 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 200mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
SPICY-AND-SWEET POPCORN
This is an adult alternative to sweet kettle corn or caramel corn.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 12 cups
Number Of Ingredients 6
Steps:
- Combine sugar, salt, garam masala, and cayenne in a large serving bowl.
- Heat oil in a large pot over medium-high heat until hot but not smoking. Add popcorn, and cover. Cook, shaking pot frequently, until corn has finished popping. Add to bowl, and toss.
SWEET AND SPICY PEPITAS POPCORN BALLS
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 20 balls
Number Of Ingredients 10
Steps:
- Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl.
- Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Add to the popcorn.
- Make caramel: Warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.
- Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and stir in the cinnamon and cayenne. Cool for about a minute. Pour caramel over the popcorn and stir to evenly coat.
- When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.
Nutrition Facts : Calories 250 calorie, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 19 milligrams, Sodium 113 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 6 grams, Sugar 17 grams
SWEET AND SPICY SRIRACHA POPCORN MIX
Sriracha is a tangy, garlicky Thai chili sauce that has become a favourite with hot sauce fans and it really sings in this sweet-savoury movie-night snack.
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Spread pecan halves and pumpkin seeds on a rimmed baking sheet. Toast for 6 to 8 minutes or until fragrant; cool slightly.
- Meanwhile, melt Spreadables butter with hot sauce.
- Combine warm popcorn with pecan halves, pumpkin seeds, and cranberries in a large bowl. Drizzle with butter mixture and toss to coat. Sprinkle with salt and re-toss to distribute salt evenly. Serve immediately.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 17.9 g, Cholesterol 5 mg, Fat 11.9 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 213.4 mg, Sugar 7.9 g
SWEET-AND-SPICY POPCORN BALLS
Steps:
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Spread the pumpkin seeds or almonds in a single layer on the baking sheet and bake for 10 minutes, or until nicely toasted, stirring once. Transfer to a large heat-proof bowl and set aside. Pop the popcorn according to package instructions and transfer to the bowl. Toss the popcorn with the seeds or nuts until thoroughly mixed. Set aside.
- Combine the agave nectar and 1/2 cup water in a medium saucepan and bring to a boil over medium heat, stirring every other minute so that the mixture doesn't stick to the pan. Reduce the heat to low and continue to cook until the liquid turns deep amber, about 10 minutes more. Turn off the heat and let the syrup sit for 1 minute. While whisking briskly, add the coconut milk, the 2 tablespoons coconut oil, the vanilla, salt, cinnamon, and cayenne and continue to whisk until the caramel is smooth. Cool for 1 minute, then pour the caramel over the popcorn mixture and stir until evenly coated. Chill the mixture in the refrigerator for 20 minutes.
- Put on sanitary rubber gloves and add a dime-sized dollop of coconut oil in the palm of one hand. Rub your hands together until your palms are lightly coated and shape the popcorn mixture into 3-inch balls.
SWEET AND SPICY POPCORN
This sweet and spicy popcorn snack is flavored with sugar and chili powder.
Provided by By Deborah Harroun
Categories Snack
Time 10m
Yield 5
Number Of Ingredients 4
Steps:
- In 4-quart saucepan, heat oil over medium-high heat. Stir in sugar and chili powder. Add popcorn, and shake to coat popcorn evenly.
- Cover pan, and start shaking back and forth. Keep shaking to prevent popcorn and sugar from burning. After a few minutes, you will hear the popcorn start to pop. Keep shaking until the popping has slowed to once every 2 to 3 seconds. Remove from heat, and immediately pour into large bowl. Cool, stirring occasionally to break up clumps. Serve warm.
Nutrition Facts : ServingSize 1 Serving
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