Italian Breadstick Popcorn
1 Tbsp basil
1 Tbsp parsley
1/2 tsp garlic powder
1/2 tsp fine sea salt or popcorn salt
2 Tbsp olive oil
¼ cup popping corn kernels (will make approx. 8 cups popped popcorn)
In a small bowl, mix together the basil, parsley, garlic powder, and salt.
Cook ¼ cup corn kernels in an air popper. Immediately upon popping, measure out 8 cups and transfer to a large bowl with a lid. Pour the spice mixture over the popcorn while it still very hot. Drizzle with olive oil, close the lid, and shake well until the popcorn is evenly coated. Doing this while the popcorn is hot will allow the spices to stick better to the popcorn, resulting in a better flavor.
Serve hot or store to snack on later in an air-tight container.
Makes 4 servings
Serving Size: 2 cups
Italian Breadstick Popcorn (serving size: 2 cups)
Saturated Fat 1.1g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 5.2g
Air Popped Popcorn (serving size: 3 cups)
Saturated Fat 0.1g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.3g
Modified from pastryaffair.com
Quick Tip: Prepare in the Microwave
In a small glass container, or a brown paper lunch bag, combine 1⁄4 cup popping corn and fold the top of the bag over a couple of times. Microwave on high for 2 to 3 minutes, until there are 4 or 5 seconds between pops. Open the bag or container carefully, because steam will have built up. Toss with your seasonings and a drizzle of butter or olive oil, or serve as is. Be sure to measure portions of added fats, as these can add up quickly.