Sweet n spicy kettle corn in a shallow blue ceramic bowl

Low FODMAP Sweet n’ Spicy Kettle Corn

Do you like sweet AND salty foods? This Sweet n’ Spicy Kettle Corn has that flavor profile, plus a little kick from chipotle pepper! 

Course: Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Makes: 12 Servings
Author: Dédé Wilson


  • 1/4 cup (60 ml) neutral vegetable oil, such as canola or rice bran oil
  • 2/3 cup (140 g) popcorn kernels, preferably organic
  • 1/3 cup (65 g) sugar (white or firmly packed light brown sugar (71 g))
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon chipotle pepper or to taste


  1. Place 1/4 cup (60 ml) vegetable oil in a large (at least 6-quart/5.7 L) covered pot. Add a few corn kernels, cover and heat over low heat. When you hear the kernels pop, add the remaining kernels and sugar, cover, and continue to cook, shaking the pot frequently. Do not walk away! Listen to the popping sounds and as they slow down, vent the lid to allow steam to escape.
  2. With kettle corn I do not wait until all the popping sounds cease; I actually remove the pot from the heat while there is still a bit of popping action; this will minimize burning from the caramelization of the sugar.
  3. Pour popped corn into a large serving bowl. Sprinkle with salt, cinnamon and chipotle pepper and toss well. Sweet n’ Spicy Kettle Corn is ready to serve and we enjoy is best eaten as soon as possible. It will keep for a few days in an airtight container stored at room temperature (or even up to a week), but there is nothing like having this super fresh!