SWEET AND SALTY KETTLE CORN (RACHAEL RAY)
Nice to have a version of kettle corn to make right in the comfort of your own home! I can't pass up those stands of the fresh kettle corn. From Every Day with Rachael Ray February 2007
Provided by KaraRN
Categories Lunch/Snacks
Time 10m
Yield 10 cups
Number Of Ingredients 4
Steps:
- In a large pot with a tight-fitting lid, heat the oil over medium-high heat.
- Add the popcorn.
- When the oil sizzles, sprinkle the sugar over the kernels.
- Cover and shake the pan until the popping slows down, about 3 minutes.
- Remove from the heat and toss with the salt.
Nutrition Facts : Calories 67.5, Fat 5.5, SaturatedFat 0.7, Sodium 232.6, Carbohydrate 5, Sugar 5
CHOCOLATE DIPPED KETTLE CHIPS (RACHAEL RAY)
I first had chocolate dipped Lays at a chocolatier in a pricey mall. These are great and from Rachael Ray.
Provided by pamela t.
Categories Dessert
Time 13m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Line 2 cookie sheets with wax paper.
- In a small bowl, break up chocolate, microwave chocolate and oil on high power,stirring every 30 seconds until smooth.
- Set a rack over the cookie sheets lined with wax paper.
- Working with one chip at a time, dip the chips into the hot chocolate and set on the rack.
- Sprinkle chopped pistachios over one-third of chips.
- Sprinkle coarse salt over one third.
- Sprinkle cayenne pepper over one third.
- Refrigerate for 30 minutes before serving.
CHOCOLATE-DIPPED KETTLE CHIPS
For a delicious blast of a sweet and salty, try chocolate dipped potato chips as a snack or light dessert. Topped with crushed nuts, salt and cayenne pepper, these treats are one of a kind -
Provided by Chef mariajane
Categories Candy
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchement or waxed paper.
- In a small microwave-safe bowl, combine chocolate and vegetable oil. Microwave on high, stopping to stir every 30 seconds, for 1-2 minutes, or until chocolate is melted and smooth.
- One at a time, dip chips into melted chocolate and set on the baking sheet.
- Sprinkle with one of the toppings - pistachios, salt or cayenne.
- Repeat with remaining chips. Refrigerate for 30 minutes.
Nutrition Facts : Calories 335.8, Fat 26.7, SaturatedFat 10.9, Sodium 229.5, Carbohydrate 27, Fiber 5, Sugar 1.9, Protein 5.2
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