This recipe uses olive oil and lime zest for a healthy take on popcorn. To evenly coat the cooked popcorn with olive oil, use a cooking oil spray bottle. You can purchase refillable glass spray bottles at most kitchen supply stores.
2 tablespoons olive oil
¾ cup popping corn
1 lime wedge
Non-aerosol olive oil spray bottle (about 40 sprays, equivalent to 10 millilitres olive oil)
4 teaspoons finely chopped lime zest (from about 4 limes)
¼ teaspoon salt
freshly ground black pepper, to taste
Heat oil and 3 corn kernels over high heat in a large saucepan covered with a tight fitting lid.
When the corn kernels pop, remove lid just enough to add remaining corn kernels to pan. Cover and shake the pan over high heat until most of the corn has popped. Use oven mitts to protect your hands and arms from steam escaping from the pan.
When popping sound subsides, remove the pan from heat.
Rub a lime wedge on the inside of a large serving bowl.
Empty popcorn into bowl; spray with olive oil and season with lime zest, salt and pepper.
Serve immediately.
Serves 5.
Per 3 cup (750 ml) serving: 154 calories, 3 g protein, 8 g total fat (1 g saturated fat), 19 g carbohydrate, 4 g fibre, 0 mg cholesterol, 119 mg sodium
Low in sodium, saturated fat and cholesterol.
High source of fibre.
Leslie Beck