Black Pepper Kettle Corn

Directions

1. 1
   In a large nonstick saucepan, heat the canola oil with the popping corn over moderately high heat until sizzling.
2. 2
   Add the sugar, flaxseeds, salt and pepper, cover and cook, shaking the pan constantly, until nearly all of the kernels are popped, 5 to 6 minutes.
3. 3
   Pour the kettle corn onto a rimmed baking sheet and let cool, tossing once or twice.
4. 4
   Transfer the kettle corn to a bowl, leaving any unpopped kernels behind.