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Learn how to make popcorn in the comfort of your own home. After preparing the popcorn, season with December’s Superfood, herbs and spices, to boost the flavor while using less salt and sugar.
Key Techniques & Helpful Hints
For the Base Popcorn:
For the Sweet & Savory Peanut Butter Popcorn:
For the Rosemary Popcorn:
For the Chili-Spice Popcorn:
For the Curry Popcorn:
For the Base Popcorn (122 Calories):
In a large pan with a lid, add the oil and heat the pan over medium-high heat.
When the oil is hot add the corn kernels. Shake the pan and once it begins popping, place a lid to prevent popped corn from jumping out.
Shake the pan occasionally during the process and do not remove from heat until all kernels have popped.
When the popcorn is done, divide among bowls, sprinkle and toss with your favorite spice blend. Serving size is 1 cup.
For the Sweet & Savory Peanut Butter Popcorn (220 Calories):
Place whole recipe of popped popcorn from above in a large bowl. Set aside until ready to use. Prepare a baking sheet by lining it with parchment paper.
In a saucepot, combine sugar, salt, and honey over medium-high heat. Bring to a simmer until sugar is completely dissolved. Remove from heat, add peanut butter and mix well.
Pour peanut butter mixture over the popcorn and toss well. Spread out the popcorn on a prepared baking sheet and allow the popcorn to cool completely.
Once cooled, break up the popcorn in bite-size pieces. Serving size is 1 cup.
Save it for later! Download the Popcorn Frenzy Recipe!
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