Hands-on Time
10 Mins
Total Time
15 Mins
Yield
Serves 4 (serving size: about 2 2/3 cups)

How to Make It

Step 1

Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add popcorn; cover andcook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops.

Step 2

Combine sugar, malted milk powder, cocoa, and salt. Lightly coat popcorn with cooking spray. Sprinkle with sugar mixture, and toss well.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.