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Korean Sweet-Salty Popcorn

Hands-on time 10 mins
Total time 15 mins

Serves 4 (serving size: about 2 2/3 cups)

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 1/2 tablespoons brown sugar
  • 4 teaspoons lower-sodium soy sauce
  • 2 tablespoons dark sesame oil, divided
  • 1 garlic clove, grated
  • 1/3 cup unpopped popcorn

Nutrition Information

  • calories 147
  • fat 7.7 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 3 g
  • protein 2 g
  • carbohydrate 18 g
  • fiber 2 g
  • sugars 7 g
  • Est. Added Sugars 7 g
  • cholesterol 0 mg
  • iron 0 mg
  • sodium 194 mg
  • calcium 7 mg

How to Make It

  1. Combine brown sugar, soy sauce, 1 tablespoon oil, and garlic in a small jar; cover and shake until emulsified and sugar dissolves. 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. Drizzle with sugar mixture; toss well to combine. Serve immediately

Cook'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.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;