3/4 to 1 dl pop corn kernels
1/2 - 1 tablespoon olive oil
1 1/4 teaspoons chili powder
1/4 teaspoon ground cumin
dash garlic powder
Heat the oil in a cooking pot on high heat and add one corn kernel to see if it’s hot enough – when the kernel pops, it’s time to add the rest. Then cover the pot, shake it a little, and let the kernels pop. When the popping slows down, remove the pot from heat, pour the pop corn in a serving bowl, and toss in the seasoning.
The Seasoning; just stir all the ingredients together with a fork.
Serving size: 1 cup
Per Serving Calories: 66.3
Put ½ cup popcorn kernels and 2 Tbsp. canola, vegetable, or coconut oil into a large, deep pot. Cover tightly and cook over medium-high heat until kernels just begin to pop, 3 to 4 minutes. Give pot a firm up-and-down shake every 30 seconds or so. When popping has almost subsided, remove pot from heat and transfer popcorn to a bowl. Makes about 10 cups.
Place ¼ cup popcorn kernels and ½ Tbsp. oil (optional) in a paper lunch bag. Fold over top edge to secure; microwave on high for about 2 minutes, or until kernels have mostly stopped popping. Makes about 5 cups.
Some poppers require oil, others use only hot air. Follow the manufacturer’s instructions; for the recipes here, pop ½ cup popcorn kernels total. You may have to work in batches.