Spicy Sweet Stovetop Popcorn

Spicy Sweet Stovetop Popcorn


"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!"


10 m servings 202 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 8 Ratings


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 cou...

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 fat...

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...

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...

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...

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...

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.