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Photo:Getty Images
Getty Images
Active Time:10 minsTotal Time:10 minsServings:3
Active Time:10 mins
Active Time:
10 mins
Total Time:10 mins
Total Time:
Servings:3
Servings:
3
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Best Popcorn Seasonings to Try
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients¼cuphigh-heatoil, such as canola or vegetable2tablespoonspopcornkernels
Cook Mode(Keep screen awake)
Ingredients
¼cuphigh-heatoil, such as canola or vegetable
2tablespoonspopcornkernels
DirectionsAdd ¼ cup oil to a heavy 5-quart saucepan with a lid. Heat the oil to the point of shimmering but not smoking.Casey BarberAdd 2 or 3 popcorn kernels to the oil. If the kernels pop or spin, the oil is hot enough. If they don’t, wait for them to pop, then add the remaining 2 tablespoons kernels in a single layer on the pan’s bottom. Shake the pan to coat every kernel with oil. Return the pan to the heat.Casey BarberPut the pan lid on, leaving it slightly ajar so some steam can escape.Casey BarberOnce you hear the first pop, shake the pan. Keep shaking until the popping stops, 2 to 3 minutes. Do not return the pan to the heat. Remove the lid, being careful to avoid the steam and heat as they escape.Casey BarberAdd any desired seasonings (see above) and toss to coat. Pour the popcorn into a large bowl (the kernels may scorch if left in the hot pan).Casey BarberNutrition InformationServing Size: about 1 cupCalories 198, Fat 19g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 7g, Total Sugars 0g, Added Sugars 0g, Protein 1g, Fiber 2g, Sodium 0mg, Potassium 21mgFrequently 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.You need to use an oil that has a high smoke point. That’s because you will get the oil very hot before adding the kernels. You don’t want to burn the oil before you even get the kernels in the pan. High-heat oils include canola, coconut, peanut, grapeseed, vegetable, sunflower and safflower. Low-heat oils like olive oil, walnut oil and avocado oil are great for spraying or misting on the popcorn after the popping is finished for a bit of flavor. Just don’t use them to pop the kernels, or you risk a burned flavor.EatingWell.com, October 2024
Directions
Add ¼ cup oil to a heavy 5-quart saucepan with a lid. Heat the oil to the point of shimmering but not smoking.Casey BarberAdd 2 or 3 popcorn kernels to the oil. If the kernels pop or spin, the oil is hot enough. If they don’t, wait for them to pop, then add the remaining 2 tablespoons kernels in a single layer on the pan’s bottom. Shake the pan to coat every kernel with oil. Return the pan to the heat.Casey BarberPut the pan lid on, leaving it slightly ajar so some steam can escape.Casey BarberOnce you hear the first pop, shake the pan. Keep shaking until the popping stops, 2 to 3 minutes. Do not return the pan to the heat. Remove the lid, being careful to avoid the steam and heat as they escape.Casey BarberAdd any desired seasonings (see above) and toss to coat. Pour the popcorn into a large bowl (the kernels may scorch if left in the hot pan).Casey BarberNutrition InformationServing Size: about 1 cupCalories 198, Fat 19g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 7g, Total Sugars 0g, Added Sugars 0g, Protein 1g, Fiber 2g, Sodium 0mg, Potassium 21mgFrequently 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.You need to use an oil that has a high smoke point. That’s because you will get the oil very hot before adding the kernels. You don’t want to burn the oil before you even get the kernels in the pan. High-heat oils include canola, coconut, peanut, grapeseed, vegetable, sunflower and safflower. Low-heat oils like olive oil, walnut oil and avocado oil are great for spraying or misting on the popcorn after the popping is finished for a bit of flavor. Just don’t use them to pop the kernels, or you risk a burned flavor.
Add ¼ cup oil to a heavy 5-quart saucepan with a lid. Heat the oil to the point of shimmering but not smoking.
Casey Barber
Add 2 or 3 popcorn kernels to the oil. If the kernels pop or spin, the oil is hot enough. If they don’t, wait for them to pop, then add the remaining 2 tablespoons kernels in a single layer on the pan’s bottom. Shake the pan to coat every kernel with oil. Return the pan to the heat.
Put the pan lid on, leaving it slightly ajar so some steam can escape.
Once you hear the first pop, shake the pan. Keep shaking until the popping stops, 2 to 3 minutes. Do not return the pan to the heat. Remove the lid, being careful to avoid the steam and heat as they escape.
Add any desired seasonings (see above) and toss to coat. Pour the popcorn into a large bowl (the kernels may scorch if left in the hot pan).
Nutrition InformationServing Size: about 1 cupCalories 198, Fat 19g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 7g, Total Sugars 0g, Added Sugars 0g, Protein 1g, Fiber 2g, Sodium 0mg, Potassium 21mg
Nutrition Information
Serving Size: about 1 cupCalories 198, Fat 19g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 7g, Total Sugars 0g, Added Sugars 0g, Protein 1g, Fiber 2g, Sodium 0mg, Potassium 21mg
Serving Size: about 1 cup
Calories 198, Fat 19g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 7g, Total Sugars 0g, Added Sugars 0g, Protein 1g, Fiber 2g, Sodium 0mg, Potassium 21mg
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.You need to use an oil that has a high smoke point. That’s because you will get the oil very hot before adding the kernels. You don’t want to burn the oil before you even get the kernels in the pan. High-heat oils include canola, coconut, peanut, grapeseed, vegetable, sunflower and safflower. Low-heat oils like olive oil, walnut oil and avocado oil are great for spraying or misting on the popcorn after the popping is finished for a bit of flavor. Just don’t use them to pop the kernels, or you risk a burned flavor.
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.
You need to use an oil that has a high smoke point. That’s because you will get the oil very hot before adding the kernels. You don’t want to burn the oil before you even get the kernels in the pan. High-heat oils include canola, coconut, peanut, grapeseed, vegetable, sunflower and safflower. Low-heat oils like olive oil, walnut oil and avocado oil are great for spraying or misting on the popcorn after the popping is finished for a bit of flavor. Just don’t use them to pop the kernels, or you risk a burned flavor.
EatingWell.com, October 2024
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