Sweet And Spicy Popcorn Recipes

SUNNY'S SWEET 'N SPICY POPCORN

Steps:

• In a heavy pot on high heat, add the oil and 1 kernel of popcorn; then cover. When the kernel pops, add the rest of the kernels and cover. Pop while gently sliding and shaking the pot back and forth to move kernels around inside. Cook until the popping slows dramatically to 1 or 2 pops per second. Remove the popcorn from the pot and pour on top of a wire rack in a parchment-lined baking sheet. Lightly salt. Using the same pot, add the butter, maple syrup, cayenne, cumin, cinnamon and chili powder and stir to combine. Cook over medium-high heat until it bubbles. Gently pour over the popcorn, allow to cool slightly, then tranfer to a bowl, toss with tongs, and serve immediately.

SWEET AND SPICY POPCORN

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.

SPICY SWEET POPCORN

Steps:

• Combine the butter, sugar, cinnamon, chipotle and salt in a saucepan over medium heat and cook, stirring, until the butter melts and starts to bubble, 4 to 5 minutes.
• Add the popcorn to a large bowl. Working quickly, pour the butter mixture over the popcorn and use 2 rubber spatulas to evenly coat the popcorn.

SWEET AND SPICY POPCORN

Steps:

• Melt 3 tablespoons coconut oil in a large pot over high heat. Add the popcorn kernels, partially cover and cook, shaking the pot occasionally, until the popping slows down. Transfer the popcorn to a large bowl. Wipe out the pot.
• Stir the confectioners' sugar, paprika, 1 teaspoon salt, the garlic powder, cumin and cayenne together in a small bowl.
• Melt the remaining 1/4 cup coconut oil in the same pot 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.

SWEET AND SPICY PEPITAS POPCORN BALLS

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.

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 & SPICY POPCORN

Steps:

• Cook the microwave popcorn according to the packet instructions. Tip into a large bowl. Sprinkle over the spices, then pour over the agave syrup. Stir and serve warm or pour into a bag and take to work as an afternoon snack.

SWEET AND SPICY POPCORN

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.

SPICY-AND-SWEET POPCORN

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.