- ¼ cup high-heat expeller pressed canola oil or peanut oil
- ½ cup un-popped popcorn
- ¼ cup sugar
- ¼ to ½ teaspoon pure chipotle chile powder, to taste
- Salt to taste
- Pour oil into a 4-quart saucepan with a tight-fitting lid. Add 2 or 3 popcorn kernels. Cover the pan and set over medium-high heat. Heat until you hear the popcorn kernels pop. Immediately add the remaining popcorn and the sugar. Cover the pan and return to the heat. Cook, shaking the pan often, until you hear the kernels stop popping, usually 3 to 4 minutes.
- Carefully pour popcorn into a bowl. Stir gently with a spatula stir to break up clumps and cool the mixture a little. Sprinkle with chipotle powder and salt to taste. Serve warm.