Food and Wine offers readers a notable kettle corn recipe. Pour 2 tablespoons of canola oil and 6 tablespoons of popcorn kernels into a nonstick saucepan. Place the saucepan on a burner with relatively high heat.
When the oil and kernels start sizzling, add 1 tablespoon of golden flaxseeds, 1/2 teaspoon of ground black pepper, 1/2 teaspoon of salt and 2 tablespoons of sugar. Cover the saucepan and wait approximately five to six minutes for the kernels to pop. Shake the saucepan while cooking to ensure that you pop as many kernels as possible. Let the kettle corn cool before eating. The kettle corn should retain its crispiness for a minimum of four hours.