Sesame-Chile Kettle Corn

1. 1

   In a large nonstick saucepan, heat the canola oil, sesame oil, popcorn and chiles over high heat until sizzling.

2. 2

   Reduce the heat to moderate, add the sugar and cover.

3. 3

   Cook, shaking the pan constantly, until half of the kernels are popped, about 4 minutes.

4. 4

   Carefully remove the lid and add the sesame seeds, stirring once or twice.

5. 5

   Cover the pan and cook, shaking, until the popping nearly stops.

6. 6

   Pour the kettle corn onto a baking sheet and sprinkle lightly with salt, tossing with your hands.

7. 7

   Transfer the kettle corn to a bowl or an airtight container, discarding any unpopped kernels.

* Per serving · 4 servings · Values may vary.