Spicy Sweet Stovetop Popcorn Recipe - Allrecipes.com
Spicy Sweet Stovetop Popcorn Recipe
  • READY IN 10 mins

Spicy Sweet Stovetop Popcorn

Recipe by  

"Who knew it was so quick and easy to make excellent gourmet-style popcorn? This recipe produces a very tasty snack. Popcorn was the last thing I used my microwave to cook. Now its retired. This is my personal favorite flavor combo, but you can vary the spices to suit your mood. A favorite combination for movie night with the girls is garlic powder and dried cilantro... Yum!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    5 mins

    10 mins


  1. Heat the coconut oil, agave nectar, and chipotle powder in a large saucepan or soup pot over medium-high heat. Once the mixture starts to form tiny bubbles, pour in the popcorn, and use a fork to stir it around to coat the kernels. Place the lid on the pan. When the corn starts to pop, shake the pan constantly until the popping stops. Remove from heat, and pour popped corn into a large bowl.
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2009

I'm not surprised with the reviews. And I apologize on behalf of this site for those who tried it as posted. The ingredients are WRONG as shown here. I contacted the editors but I guess they couldn't change the recipe in their system. Here's the basic rule of thumb ... you always want to have twice as much coconut oil as you have agave nectar. Otherwise it *will* burn. Those reviews are right if they followed the recipe as posted here. Other oils could be used, but coconut has a very high smoke point and is a very stable oil so it's definitely the best choice for oils.

Most Helpful Critical Review
Feb 27, 2009

I tried this and it burned. It would also stop popping when I took it off the heat to shake it constantly so I would put it back on the heat to get it going and then start shaking again. I was disappointed because I thought it sounded great, a healthier version of kettle corn.


8 Ratings

May 17, 2010

Added a tsp. of salt. Also, spray pam on your pot before you add the coconut oil--This is one STICKY recipe. This definitely TASTED healthier than movie popcorn, but then again, I like the fatty taste of buttery popcorn. :) Needless to say, this was an...interesting recipe to try, and I might repeat the experience, but only if I feel guilty about eating fatty popcorn again. ;P

Apr 04, 2011

I didn't care for this recipe, even with the recommendations, and an awful waste of ingredients. I don't usually write harsh reviews but this one left me with a ridiculous, inedible mess that is going to be a nightmare to clean. I think there must be an easier way because off the bat, the combination of ingredients sounds really good. My thoughts are that you should probably pop the popcorn in coconut oil alone, and then toss it in a mixture of coconut oil, agave and chipotle pepper. When you consider this recipe process logically, sugar caramelizes and eventually burns when heat is applied. The directions seem to be all wrong, but I have yet to try out the method I suggested...lots of mess to clean up first!

Mar 23, 2011

I was really excited about this. I kept the original recipe, but increased the oil to 6 TBS so to double the agave syrup (as recommended by the original poster). 2 TBS chipotle seemed like a lot, so I just put in 1 1/2 TBS. I was a little scared during the cooking process, but it turned out fine. Guess what? My mouth might be on fire. Way, way, way too much chili powder. I might try this again because I just love the concept, but I'd cut the chili powder down to 1-2 tsp, if that. Yeowch! Also, I used vegetable oil.

Feb 25, 2009

Has anybody else tried this yet? It sounded really great-but we ended up with a major mess as the mixture burnt and caused a lot of smoke, even tho we used less popcorn and had the heat at med low setting, while agitating the pot constantly. Had to call the Fire Alarm company to tell them everything was under control.

Nov 04, 2014

Delish! Used 6 tbsp of coconut oil, 3 tbsp agave, 1/2 cup kernels. Added black pepper in place of chili peppers- I didn't have any on hand.


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  • Calories
  • 202 kcal
  • 10%
  • Carbohydrates
  • 31.3 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 2 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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