At the Farmers’ and Crafts Market of Las Cruces, the long line for Southwest Kettle Korn says it all: Sweet, salty, and dusted with New Mexico chile powder, this snack hits every craving. “We’ve got a mixed marriage,” owner Brian Peterson says of his wife and business partner, Esther. “I like green chile, and she prefers red.” To re-create it at home, Peterson says the key is to keep the kernels moving. “It’s easy to burn in hot oil,” he explains. Skip the spoon—the splattering oil makes stirring unsafe—and keep the pot covered, shaking it steadily instead. For the best texture, use the dense mushroom variety of popcorn kernels rather than butterfly. Southwest Kettle Korn uses Hatch chile powder from Grajeda Farms, but your favorite New Mexico red or green chile powder (or spice blend) works too. And scaling up is simple: Peterson says, “It’s always two parts corn to one part sugar.”
- ¼ cup vegetable oil (or any neutral, high-smoke-point oil)
- ½ cup mushroom popcorn kernels
- ¼ cup granulated sugar
- Salt to taste
- 2 teaspoons (or to taste) New Mexico red or green chile powder
Makes about 10 cups
1. In a large pot over medium heat, warm the oil. Test that it’s ready by adding a couple of kernels; when they pop, carefully stir in the remaining kernels and sugar.
2. Cover and, using oven mitts or kitchen towels, shake the pot constantly to prevent burning. When popping has slowed to 2–3 seconds between pops, remove from heat and continue shaking until popping stops.
3. Sprinkle with salt and chile powder and toss to coat. Store in a tight container at room temperature for up to one week.
This recipe originally appeared in “Meet Your Market” by Adele Oliveira.