Folks often forget that popcorn is a great whole-grain snack, and a hefty serving size has a modest calorie count. Here, a delicious and quick way to snazz up your bowl.
1 tablespoon plus 1 1/2 teaspoons canola oil, divided
1/3 cup unpopped popcorn
1 tablespoon butter
1/4 teaspoon kosher salt
1/4 teaspoon vanilla extract
1/4 cup powdered sugar
3/4 teaspoon ground cinnamon
Est. added sugars 7g
How to Make It
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add popcorn; cover and cook 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.
Cook butter in a small skillet over medium heat 3 minutes or until browned and fragrant; stir in 1½ teaspoons oil, salt, and vanilla extract. Drizzle mixture over popcorn; toss well to coat. Combine sugar and cinnamon; sprinkle over popcorn, and toss well.
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.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice