Black Pepper Kettle Corn

1. 1

   In a large nonstick saucepan, heat the canola oil with the popping corn over moderately high heat until sizzling.

2. 2

   Add the sugar, flaxseeds, salt and pepper, cover and cook, shaking the pan constantly, until nearly all of the kernels are popped, 5 to 6 minutes.

3. 3

   Pour the kettle corn onto a rimmed baking sheet and let cool, tossing once or twice.

4. 4

   Transfer the kettle corn to a bowl, leaving any unpopped kernels behind.

* Per serving · 4 servings · Values may vary.

No additional tips available.