Chipotle Almond Kettle Corn

Chipotle Almond Kettle Corn

Chipotle Almond Kettle Corn

Only a couple days left until the ultimate sugarfest known as Halloween. If you get sick of noshing on mini chocolate bars and candy apples (do people still make/eat candy apples on Halloween anymore?) why not make a homemade snack that’s not only sweet, but also salty and spicy? Win-win-win if you ask me.

I got a pack of chipotle maple almonds from Naturebox and while they suggested mixing the nuts in a homemade popcorn, their delightful flavor combo inspired me to throw together this special chipotle kettle corn. As we all know, I love chipotle. A lot. It’s kind of weird. Anyway:

Chipotle Almond Kettle Corn

3 tbsp coconut oil (has a slightly sweet essence and smells amazing when you’re popping the corn!)
3/4c popcorn kernels
4 tbsp brown sugar
2 tbsp chipotle powder
2c chipotle maple almonds (or other spicy almonds!)
a few generous pinches of salt (I like mine super salty)

Heat the coconut oil in a large saucepan over medium high heat. Once it’s melted/liquefied, add three “test” kernels of corn and cover with a heavy lid. (This is the best popping method! Lifehacker can explain its reasoning in more detail if you’re interested.)

When the three kernels have popped, add the rest of ’em, pull the pot off the heat for 30 seconds, and then return to the burner. Replace the lid and gently shake back and forth so the corn pops evenly. It should take about 1-2 minutes to pop. Once the kernels are mostly popped and there’s a few seconds between final pops, pull the pot off the stove so it doesn’t burn.

Pour into a large bowl and toss with brown sugar, chipotle powder, and salt and let cool for a few minutes. Mix with almonds and get ready for the whole bowl to disappear in no time flat!

(photo credit: Naturebox)

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