Quick! I need a cheap and exciting snack!

I hope my title says it all. I was invited to my cousin's place to watch the Packer game and I was behind on my snack planning. We didn't have much time to run to the store so I was hoping we could make something with whatever we had in the house. I remembered a few days earlier I read this recipe in my F&W magazine for a form of kettle corn.

My husband and my cousin both love popcorn and it was easy to make so we had a winner!


Sesame-Chile Kettle Corn

from Food & Wine Magazine Nov '11

2 Tbs canola oil

2 tsp toasted sesame oil

1/4 cup, plus 2 Tbs popcorn kernels

8 dried chiles de arbol - I used a basic chili we dehydrate

2 Tbs sugar

1 tsp black sesame seed

Salt 

• In a large, non-stick saucepan, heat the canola oil, sesame oil, popcorn, and chilies over high heat - until sizzling.
• Reduce the heat to moderate.
• Add the sugar then cover.
• Cook, shaking the pan constantly until half of the kernels are popped - about 4 min.
• Carefully remove the lid and add the sesame seeds. Stirring once or twice.
• Cover pan and finish cooking. Shake until popping nearly stops.
• Pour kettle corn onto a baking sheet and sprinkle lightly with salt - toss with your hands.

This recipe can be made up to 2-3 hour ahead if stored in an airtight container.

This recipe is a great one to keep in your back pocket. For most home cooks, you will always have these ingredients on hand and it's very easy and quick to make, feeds a lot of people, and is addicting!