Description
Roy Choi’s infamous Kettle Corn served a A-Frame Restaurant in Los Angeles.
Ingredients
Scale
For the Kettle Corn
- 3 tablespoon canola oil
- 1/4 cup corn kernels
- 1 tablespoon granulated sugar
- salt to taste
For the Mix
- 4 heaping cups kettle corn
- 1 cup Corn Pops (the cold cereal)
- 2 tablespoons furikake, plus more for topping if desired
- 1 teaspoon red pepper flakes
- pinch of cayenne pepper
- 3 tablespoons finely chopped dried pineapple
- 3 tablespoons finely chopped crisp bacon
- 4 tablespoons unsalted butter, melted and browned
- 2 tablespoons minced chives
Instructions
- To make the kettle corn, in a medium saucepan with a tight-fitting lid, heat the canola oil over medium heat. Add the corn kernels and sprinkle with granulated sugar. Place the lid over the pan, keeping the lid slightly ajar.
- Allow popcorn to begin popping. Once or twice, cover the pan completely, and use pot holders to lift the pan and shake it. When popping slows, remove from heat and sprinkle lightly with salt. Shake into a large bowl.
- Add Corn Pops, furikake, red pepper flakes, pinch of cayenne, diced pineapple, and diced bacon. Drizzle the melted butter over the mixture and toss to combine. Place in a serving bowl and sprinkle with more furikake and minced chives.
- Serve and enjoy!
Nutrition
- Serving Size: serves 4