| Level: | Easy |
| Total: | 10 min |
| Prep: | 2 min |
| Cook: | 8 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 10 min |
| Prep: | 2 min |
| Cook: | 8 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup unpopped corn kernels
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon five-spice powder
- 1 teaspoon salt
- 1 tablespoon toasted sesame seeds
Instructions
- Place popcorn, sugar, oil, five spice powder and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat, sprinkle with sesame seeds and transfer popped kettle corn to a bowl.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 162 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 69 mg |
| Serving Size | 1 of 6 servings |
| Calories | 162 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 69 mg |
Reviews
Try using duck fat instead of oil. Much more unctuous and savory! Add some extra szechuan pepper for a little heat.
This recipe was very easy and the result was unique and delicious. I first tried the suggestion to add the spices after popping, and it worked pretty well, but the spices don’t coat the popcorn fully that way. For my last batch I started using Suzerama’s approach – heating the oil before adding the popcorn, but added the sugar, salt, & five-spice mixture all at once. The difference was amazing in how much the spice mixture coated the popcorn and I still didn’t have any problem with burning.
That was great!! Even my dog liked it and begged me to make more. I don’t like popcorn but decided to try this with my Chicken Satay Sammies and it is great. Full of so much flavor my tastebuds didn’t know what to do.
Since the reviewers suggested adding sugar/spice mixture after popping, I did this and it turned out great. I think where people had trouble with RR’s version is that she specifically said on the show to keep shaking the pot. That is key to not burning it. I found this a bit unwieldy to do and messy to clean up which is why I gave it 4 stars, but it works! Even my 6 y/o drama queen who does not like “spicy” ate this up. Go figure….
This is a great twist on popcorn for those who like a kettle corn type treat. It’s very different and tasty. Kids would love making this!
easy to make, responded well to substitutions! i used different vegetables, and chicken that had already been grilled plain, and just mixed it in the sauce – worked perfectly.
after seeing rachel make this, i thought it looked great. i followed the recipe and it was totally burned. i tried a second time only adding the sugar as soon as the pop corn started to pop and it still had a burned flavor. don’t bother with this one.
Really be sure to keep the heat in the pan on medium as mentioned in the recipe. I saw the show, and then went to make dinner. I attempted to remember the recipe, and got it basically correct, EXCEPT I heated the popcorn, sugar and ingredients on HIGH heat instead of medium, as mentioned in the recipe. I now have a $100 dutch oven pan that is black on the bottom with baked on sugar and oil!!! It also partially overcooked most of the popcprn, and about half of the popcorn from the middle of the pan to the bottom was burnt. All of the popcorn had a burnt flavor. It is my own fault.
I love kettle corn, so I thought I would try this. I will definitely try it again, but I will copy and have the recipe handy (which I normally do!)as I am attempting to make it! I had to throw out the whole pot of popcorn. I also used 1/2 cup of sugar instead of 1/4. So, I was doomed from the beginning!
I love kettle corn, so I thought I would try this. I will definitely try it again, but I will copy and have the recipe handy (which I normally do!)as I am attempting to make it! I had to throw out the whole pot of popcorn. I also used 1/2 cup of sugar instead of 1/4. So, I was doomed from the beginning!
The proportions in this recipe are fantastic. But the procedure ensures that the popcorn burns EVERY TIME. I made six batches: three Rachel’s way (all burned and thrown away) and three following the directions below (all crispy, sweet, fluffy and wonderful).
Instead of putting everything in at once . . .
Heat the oil with one kernel of popcorn.
When it pops, add the rest of the popcorn and then the sugar.
Shake while you hear popping.
When the popping slows, take the popcorn off the heat and add the seasonings.
Very easily burnt. Not very good taste.