Holiday popcorn is a festive yet healthy treat made with whole grains, healthy fats, herbs and spices, and not too much added oil. It’s easy to pop your own popcorn on the stove, and healthier than microwave popcorn. Microwave popcorn bags are lined with perfluorinated chemicals (PFCs), which are potentially dangerous for our health and the environment – so make it yourself, and save money as well!
|Prep time||5 minutes|
|Cook time||5 minutes|
|Total time||10 minutes|
|In a large stock pot, heat the oil and 3-4 kernels of popcorn, covered, over |
medium heat until all kernels pop.
Pour in the remaining kernels, cover pot and shake to distribute. Remove pot from heat for 30 seconds. Return pan to heat, shaking pan continuously, leaving the lid slightly ajar for crisper popcorn, if possible. To do this, you can wear two oven mitts (ones that cover your wrists or beyond are best), hold the lid slightly ajar while holding onto the pot handles and shaking the pan as pictured. If you have a lid with a vent, you could just open the vent, or use any other preferred popcorn popping method.
|When popping slows to 2-3 seconds between pops, remove from heat. Pour popcorn into a large bowl, removing any unpopped or partially popped kernels.|
|Combine the paprika, garlic powder, and salt. These measurements are general and you may want to add more, but the beauty of this recipe is that the quantities don't have to be exact.|
|Drizzle the olive oil over the popcorn, then sprinkle with the spice mixture. Toss to combine. Add more spices if desired. Garnish with parsley and serve.|