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    Home Ā» Recipes Ā» Desserts (No Bake) Ā» Cardamom-Herbes de Provence Kettle Corn {recipe}

    LAST UPDATED: July 24, 2018 • FIRST PUBLISHED: August 1, 2014 By Toni Dash 6 Comments

    Cardamom-Herbes de Provence Kettle Corn {recipe}

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Cardamom-Herbes de Provence Kettle Corn

    Kettle Corn is one of the easiest popcorn snacks to make and takes barely 10 minutes start to finish. This version marries ground Indian Cardamom and French Herbes de Provence as subtle seasoning.

    The fusion of the two work beautifully with the sweet popcorn snack, creating a light, unexpected treat! My personal preference with making any popcorn is to use a Whirly Pop. The beauty of this method prevents burning and almost eliminated ‘Old Maids’ (unpopped kernels).

    Should a Whirly Pop not be an option, making the Kettle Corn in a heavy pan that can be moved around on the burner and also stirred (being careful to avoid being burned from the hot oil or popping kernels) is an option.

    I’ve whipped up a little movie snack of Cardamom-Herbes de Provence Kettle Corn. Two spices from different worlds one would not necessarily imagine together however they are quite harmonious paired in a quick-to-make movie-snacking Kettle Corn. Just enough spice to tease the palate without being heavy-handed.

    Cardamom-Herbes de Provence Kettle Corn
    Cardamom-Herbes de Provence Kettle Corn

    Cardamom-Herbes de Provence Kettle Corn

    Kettle Corn is one of the easiest popcorn snacks to make and takes barely 10 minutes start to finish. This version marries ground Indian Cardamom and French Herbes de Provence as subtle seasoning. The fusion of the two work beautifully with the sweet popcorn snack, creating a light, unexpected treat! My personal preference with making any popcorn is to use a Whirly Pop. The beauty of this method prevents burning and almost eliminated ‘Old Maids’ (unpopped kernels). Should a Whirly Pop not be an option, making the Kettle Corn in a heavy pan that can be moved around on the burner and also stirred (being careful to avoid being burned from the hot oil or popping kernels) is an option.
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Snack
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 16 cups of Kettle Corn
    Calories: 43kcal
    Author: Toni Dash
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    Ingredients

    • ¼ cup Granulated Sugar
    • 1 teaspoon Kosher Salt
    • 1 teaspoon Herbes de Provence , ground in a spice grinder or mortar and pestle
    • ½ teaspoon ground Cardamom
    • ¼ cup Vegetable Oil
    • ½ cup Popping Corn

    Instructions

    • Prepare a cooling space by laying parchment paper on a counter top to spread the kettle corn.
    • In a small mixing bowl, combine the sugar, Herbes de Provence, Cardamom and salt. Mix well to combine.
    • Preferred Method: Using a Whirly Pop Popcorn Popper, add the oil and 3-4 kernels of popping corn over medium heat.
    • When test kernels have popped, add the ½ cup of popping corn to the popper. Pour the sugar-herb mixture over the kernels, close the top and begin cranking the handle immediately. Within a few minutes the kernels will begin to pop and fill the popper.
    • Remove the popper from the heat, carefully pour the kettle corn from the popper onto the parchment paper. Spread to a single layer for cooling.

    Nutrition

    Calories: 43kcal | Carbohydrates: 3g | Protein: 0g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 147mg | Fiber: 0g | Sugar: 3g | Calcium: 1mg | Iron: 0.1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder LocavoreĀ®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Claire Walter says

      August 13, 2014 at 12:00 am

      Haven’t seen it year and mostly likely won’t till it’s available on demand, but I’ve read a few reviews. Foodies love it. Filmsters have pronounced it pretty but shallow, character-wise. I’ll reserve judgment.

      Reply
    2. sue/the view from great island says

      August 02, 2014 at 4:54 pm

      5 stars
      Oooh, another way enjoy cardamom — this is so creative!

      Reply
      • Toni Dash says

        August 03, 2014 at 1:10 am

        If you see the movie Sue you’ll hear Cardamom mentioned in several dishes; hence the ‘must have’ in my fusion snack!

        Reply
    3. Becky LeJeune says

      August 01, 2014 at 10:23 am

      I saw the trailer for this just last week and can’t wait to see it! Now if only I could sneak this popcorn into the theater šŸ™‚

      Reply
      • Toni Dash says

        August 01, 2014 at 10:45 am

        You’ll love the movie Becky! It is so uplifting, beautiful and fun.

        Reply
    4. Sherrie | With Food + Love says

      August 01, 2014 at 6:15 am

      These flavors sound heavenly together!!

      Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFEĀ EASIER with delicious, well-tested recipes and travel tips!Ā More About Me …

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