Sweet and Spicy Popcorn with Chili Oil
Make homemade popcorn with an irresistible, spicy-sweet twist: Sweet and Spicy Popcorn with Chili Oil! Add your favorite chili oil and some sugar to the kernels while cooking. As the popcorn pops, it will take on an infused spicy-sweet flavor. Drizzle more chili oil on top for a unique popcorn snack that's so delicious! YUM!
Servings: 4
Calories: 193kcal
Equipment
- Heavy bottom pot or large skillet with a lid
- Large Bowl
Ingredients
- 1/2 cup/ 110 grams popcorn kernels
- 2 Tbsp chili oil (*see notes for how to adjust spicy level) plus extra for the end
- 1 Tbsp neutral or regular cooking oil grapeseed oil, avocado oil, vegetable oil, canola oil
- 2 Tbsp sugar
- salt to taste
Instructions
- Preheat the pan. A well-heated pan ensures fluffy, well-popped popcorn that's not burned. Heat a heavy bottom cooking pot or skillet over medium heat. Wait until it's hot, about 2-3 minutes.
- Add chili oil, cooking oil, sugar, and popcorn kernels. When the pan is hot but not smoking, add the chili oil and cooking oil into the middle of the cooking pan. Carefully sprinkle the sugar on top of the oil. Next, add the popcorn kernels. Work quickly and be careful of splatter.
- Pop the popcorn! Cover with a lid. Gently shake the pot so the kernels are coated in the oils and sugar. When the kernels start popping, continue to shake the pan from time to time. When the popping sound slows down so there's 10 seconds between pops or stops completely, turn off the heat.
- Season with salt. Transfer the popcorn into a large bowl. Add salt to taste and mix the popcorn kernels with a generous sprinkle of salt, so it's evenly distributed. Taste and adjust the seasoning, adding more salt if your prefer.
- Drizzle with more chili oil. Optional but highly recommended -- add a drizzle of chili oil (just the crisp that's on the bottom, preferably) on top of the popped popcorn. Mix well with a spoon and enjoy!
Video
Notes
*To adjust the spicy level, adjust the proportion of chili oil to cooking oil. For 1/2 cup of popcorn kernels, I recommend a total of 3 Tbsp of oil. The combination of regular cooking oil PLUS chili oil will infuse the kernels with maximum flavor and heat while keeping the kernels fluffy and crisp. A guideline:
-
- For bold spicy flavor: 1 Tbsp regular cooking oil + 2 Tbsp chili oil
-
- For subtle spicy flavor that's less intense: 2 Tbsp regular cooking oil + 1 Tbsp chili oil
-
- Use a heavy bottom cooking pot. A thick, heavy-bottomed cooking pot or skillet will evenly distribute the heat. If using a thin pan, the popcorn can burn and scorch on one side of the pan while remaining uncooked on the other. I like to use a 14-inch heavy-bottom skillet with a glass lid. But I've also made this in a heavy-bottom stock pot (5 quarts) with great success.
-
- Spread popcorn kernels into one layer. Make sure that the cooking pot is big enough that all the kernels can spread out easily into one layer. The popcorn will expand enormously as it pops!
-
- Keep the lid closed. A tight-fitting lid is essential! It keeps the heat inside for more fluffy popcorn and prevents kernels from popping out of the pot. I like a glass lid so you can watch the popcorn pop but any lid will work. Some people recommend setting the lid slightly ajar so steam can escape. But the popcorn pops so quickly, I find this unnecessary. The popcorn will not get soggy.
-
- Shake the pot! For evenly popped popcorn, shake the pot! The light, fluffy popcorn will rise to the top while the heavy kernels fall to the bottom so they can be popped.
-
- Transfer popcorn immediately. Once the Spicy Popcorn has finished popping, IMMEDIATELY transfer to a large bowl. The residual heat of the cooking pot will continue to heat the sugar and popcorn, resulting in burned or scorched popcorn.
Nutrition
Calories: 193kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 2mg | Potassium: 56mg | Fiber: 3g | Sugar: 6g | Calcium: 1mg | Iron: 1mg