Snack on this: Popcorn 3 ways

It’s crunchy and you can make it spicy, sweet or savory — when you’re craving a snack, popcorn can be a satisfying and delicious option. And when you pop it yourself, you can avoid much of the salt and fat you would get from prepackaged popcorn or movie theater popcorn. From using an air popper to popping corn in a dry pan on the stovetop, there are several methods for popping corn without adding unnecessary fat.

These three seasoning options include a fresh and savory rosemary lemon popcorn, a smoky and spicy paprika popcorn, and a sweet cinnamon maple popcorn.

Whether you’re watching a movie or cheering on your favorite team, one of these is sure to hit the spot.

Servings: 6 one-cup servings

Ingredients

  • 6 cups popped popcorn (popped without oil or butter)
  • 2 teaspoons olive oil, or somewhat less spray olive oil
  • Toppings of your choice

Rosemary lemon popcorn:

  • Juice and zest of 1/2 a Meyer lemon
  • 2 tablespoons fresh rosemary, crushed or roughly chopped
  • 1 tablespoon shredded Parmesan cheese
  • Freshly ground black pepper to taste 

Spicy paprika popcorn:

  • 1 – 2 teaspoons hot sauce (Sriracha or Tabasco work well)
  • 2 teaspoons smoked paprika
  • 1 teaspoon celery seed

Cinnamon maple popcorn:

  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons maple syrup
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg

Directions

  1. Place popped popcorn in a large bowl. Drizzle or spray with olive oil and then add wet ingredients. Toss to coat.
  2. Sprinkle dry ingredients, distributing as much as possible across the top of the popcorn.
  3. Toss well to coat kernels and serve immediately.

Nutrition Information (per serving)

Does not include toppings, all of which would minimally change nutrition profile

  • Calories: 45
  • Total fat: 2 g
  • Saturated fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0 mg
  • Total carbohydrate: 6 g
  • Dietary fiber: 1 g
  • Sugars: 0 g
  • Protein: 1 g

Contributor

Executive Chef