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Photo: Casey Barber
Active Time:5 minsTotal Time:5 minsServings:1
Active Time:5 mins
Active Time:
5 mins
Total Time:5 mins
Total Time:
Servings:1
Servings:
1
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Best Popcorn Seasonings to Try
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2tablespoonspopcornkernels
Cook Mode(Keep screen awake)
Ingredients
2tablespoonspopcornkernels
DirectionsPaper Bag MethodPour 2 tablespoons popcorn kernels into a lunch-size paper bag.Casey BarberFold the top of the bag down about 1 inch. Then fold it 2 more times. (The extra folds will prevent the popcorn from popping out during heating, but the bag can still expand as the kernels burst.)Casey BarberPlace the bag in the microwave; set it for 3 minutes on High. Do not leave the bag unattended (there is a small risk of burning if the bag overheats). Listen for the kernels to start popping. Once there is a pause of several seconds between pops, stop the microwave.Casey BarberSlowly open the bag. Steam and heat will escape, so hold the bag away from you. Add any desired seasonings (see above) and shake to coat the popcorn evenly.Casey BarberBowl MethodPour 2 tablespoons popcorn kernels into a large microwave-safe bowl. Place the bowl in the microwave. Top with a large microwave-safe plate. Make sure the plate fits snugly (a loose-fitting plate will allow steam to escape, which may slow popping or prevent the kernels from popping).Casey BarberSet the microwave for 3 minutes on High. Do not leave the bowl unattended. Listen as the popcorn pops. When there is a pause of 2 to 3 seconds between pops, stop the microwave.Casey BarberRemove the bowl from the microwave carefully. Remove the plate, being careful to avoid the heat and steam. Add any desired seasonings (see above) and stir or shake to coat the popcorn evenly.Casey BarberNutrition InformationServing Size: about 3 1/2 cupsCalories 100, Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Carbohydrates 20, Total Sugars 0g, Added Sugars 0g, Protein 2g, Fiber 5g, Sodium 0mg, Potassium 62mgFrequently Asked QuestionsPopcorn is made from the dried kernels of a particular kind of corn. These kernels resemble those you see on corn on the cob, but only a certain type of corn has the ability to pop when heated. Popcorn kernels are made of three key parts: the endosperm, germ and bran or hull. The classic hull color is white or yellow, but popping-corn kernels can be red, black or any number of colors. When heated, a small bit of water in each kernel turns to steam. This steam creates immense pressure, and the kernel explodes. The hull is torn apart as the endosperm, which is primarily starch, turns into the puffed starch we know as popcorn.EatingWell.com, October 2024
Directions
Paper Bag MethodPour 2 tablespoons popcorn kernels into a lunch-size paper bag.Casey BarberFold the top of the bag down about 1 inch. Then fold it 2 more times. (The extra folds will prevent the popcorn from popping out during heating, but the bag can still expand as the kernels burst.)Casey BarberPlace the bag in the microwave; set it for 3 minutes on High. Do not leave the bag unattended (there is a small risk of burning if the bag overheats). Listen for the kernels to start popping. Once there is a pause of several seconds between pops, stop the microwave.Casey BarberSlowly open the bag. Steam and heat will escape, so hold the bag away from you. Add any desired seasonings (see above) and shake to coat the popcorn evenly.Casey BarberBowl MethodPour 2 tablespoons popcorn kernels into a large microwave-safe bowl. Place the bowl in the microwave. Top with a large microwave-safe plate. Make sure the plate fits snugly (a loose-fitting plate will allow steam to escape, which may slow popping or prevent the kernels from popping).Casey BarberSet the microwave for 3 minutes on High. Do not leave the bowl unattended. Listen as the popcorn pops. When there is a pause of 2 to 3 seconds between pops, stop the microwave.Casey BarberRemove the bowl from the microwave carefully. Remove the plate, being careful to avoid the heat and steam. Add any desired seasonings (see above) and stir or shake to coat the popcorn evenly.Casey BarberNutrition InformationServing Size: about 3 1/2 cupsCalories 100, Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Carbohydrates 20, Total Sugars 0g, Added Sugars 0g, Protein 2g, Fiber 5g, Sodium 0mg, Potassium 62mgFrequently Asked QuestionsPopcorn is made from the dried kernels of a particular kind of corn. These kernels resemble those you see on corn on the cob, but only a certain type of corn has the ability to pop when heated. Popcorn kernels are made of three key parts: the endosperm, germ and bran or hull. The classic hull color is white or yellow, but popping-corn kernels can be red, black or any number of colors. When heated, a small bit of water in each kernel turns to steam. This steam creates immense pressure, and the kernel explodes. The hull is torn apart as the endosperm, which is primarily starch, turns into the puffed starch we know as popcorn.
Paper Bag Method
Pour 2 tablespoons popcorn kernels into a lunch-size paper bag.
Casey Barber
Fold the top of the bag down about 1 inch. Then fold it 2 more times. (The extra folds will prevent the popcorn from popping out during heating, but the bag can still expand as the kernels burst.)
Place the bag in the microwave; set it for 3 minutes on High. Do not leave the bag unattended (there is a small risk of burning if the bag overheats). Listen for the kernels to start popping. Once there is a pause of several seconds between pops, stop the microwave.
Slowly open the bag. Steam and heat will escape, so hold the bag away from you. Add any desired seasonings (see above) and shake to coat the popcorn evenly.
Bowl Method
Pour 2 tablespoons popcorn kernels into a large microwave-safe bowl. Place the bowl in the microwave. Top with a large microwave-safe plate. Make sure the plate fits snugly (a loose-fitting plate will allow steam to escape, which may slow popping or prevent the kernels from popping).
Set the microwave for 3 minutes on High. Do not leave the bowl unattended. Listen as the popcorn pops. When there is a pause of 2 to 3 seconds between pops, stop the microwave.
Remove the bowl from the microwave carefully. Remove the plate, being careful to avoid the heat and steam. Add any desired seasonings (see above) and stir or shake to coat the popcorn evenly.
Nutrition InformationServing Size: about 3 1/2 cupsCalories 100, Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Carbohydrates 20, Total Sugars 0g, Added Sugars 0g, Protein 2g, Fiber 5g, Sodium 0mg, Potassium 62mg
Nutrition Information
Serving Size: about 3 1/2 cupsCalories 100, Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Carbohydrates 20, Total Sugars 0g, Added Sugars 0g, Protein 2g, Fiber 5g, Sodium 0mg, Potassium 62mg
Serving Size: about 3 1/2 cups
Calories 100, Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Carbohydrates 20, Total Sugars 0g, Added Sugars 0g, Protein 2g, Fiber 5g, Sodium 0mg, Potassium 62mg
Frequently Asked QuestionsPopcorn is made from the dried kernels of a particular kind of corn. These kernels resemble those you see on corn on the cob, but only a certain type of corn has the ability to pop when heated. Popcorn kernels are made of three key parts: the endosperm, germ and bran or hull. The classic hull color is white or yellow, but popping-corn kernels can be red, black or any number of colors. When heated, a small bit of water in each kernel turns to steam. This steam creates immense pressure, and the kernel explodes. The hull is torn apart as the endosperm, which is primarily starch, turns into the puffed starch we know as popcorn.
Frequently Asked Questions
Popcorn is made from the dried kernels of a particular kind of corn. These kernels resemble those you see on corn on the cob, but only a certain type of corn has the ability to pop when heated. Popcorn kernels are made of three key parts: the endosperm, germ and bran or hull. The classic hull color is white or yellow, but popping-corn kernels can be red, black or any number of colors. When heated, a small bit of water in each kernel turns to steam. This steam creates immense pressure, and the kernel explodes. The hull is torn apart as the endosperm, which is primarily starch, turns into the puffed starch we know as popcorn.
EatingWell.com, October 2024
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