Popcorn makes for a great snack. Not only can it be made in a low fat way, but it actually has good nutrition - 4g of protein and 6g of fiber in each serving. On top of that, it is quick and easy to make yourself and another great thing - if you’re making it yourself, it’s cheap. You can get a 92 oz package (That’s 65 servings!) of kernels for ~$11. Even if you add $3.65 for a 48 oz bottle of canola oil (which is enough to make about 4 of the 92 oz containers) - That’s about $12.00 to make 65 servings which is about 18 cents a serving.
A half cup of kernels, the trusty salt grinder (which is always full of Himalayan pink salt) and some Garlic Powder.
Canola (Canada + ola for oil) Oil - Although the directions call for 3 tbsp of oil, with a little extra effort do just fine with 1 tsp and 320 less calories of fat. The math - 1 tbsp is 120 *3 =360 calories. There are 3 tsp in 1 tbsp. We’re going to make this with 1/9th the normal amount of oil and therefore only add 40 calories instead of 360.
You want the flame about this high. If you’re on an electric range, I’m saying about 80%.
Give the oil some time to heat up and then in go the kernels.
We will need our friend the Spurtle (part spoon - part spatula - all helpful) to really get the kernels coated since we’re using so little oil. Give them a really good mix around as they heat up. This is whole game, if we don’t coat well or if we scorch the kernels we’re going to be sad.
When the kernels are starting to get to 356 degrees (yes that’s when popcorn pops) it’s time to . . .
Throw on a clear lid!
Since you have to bounce this thing around, you’re going to want some sturdy oven mitts, because the lid will get very hot, very quickly.
Once you stop hearing pops every 2 or 3 seconds, it’s time to dump it out into a large mixing bowl.
Wait ~30 seconds or less and dust the top with powdered garlic and pink salt. You know how much you like. Other ideas that work just fine are ground black pepper, chili powder, paprika, red pepper flakes - cinnamon or nutmeg or ground cloves (all?), but you’re going to want to do it right around the 30 second mark or slightly quicker. The popcorn is going to get less sticky as it cools and dries and it won’t hold your flavorings as well if you wait.
The bowl you’re going to store it in makes a great mixing utensil.
This all took less time than it took me to format and upload this post ~12 minutes.