Homemade popcorn is easy to do and far cheaper than throwing a processed bag into the microwave. Best of all, you can control the type and amount of seasoning.
1 tsp | extra virgin olive oil | 5 mL | |
1 pinch | salt [optional] | 0.2 g | |
1/4 cup | popcorn kernels | 50 g | |
2 tsp | herbes de Provence | 2 g |
Use a microwave safe bowl that is large enough to contain all the popped kernels (1/4 cup kernels yields about 6 cups of popped popcorn). If you use a glass bowl, make sure it is tempered glass and can handle the high heat.
A vented microwave food cover is needed for this recipe. If the lid isn't vented, intense heat can build up and cause the bowl to explode. Alternatively, you can cover the top of the bowl with parchment paper, secure it with a rubber band, and poke vent holes in the top with a knife.
For more than 2 servings, depending on the size of your microwave oven, you may need to work in batches.
per 1 serving (30 g)
Amount % Daily Value |
Calories 110 |
Fat 3 g 4 % |
Saturated
0.4 g
2 % |
Cholesterol 0 mg |
Sodium 0 mg 0 % |
Carbohydrate 20 g 7 % |
Fibre 4 g 16 % |
Sugars 0 g |
Net Carbs 16 g |
Protein 3 g |
Vitamin A 1 % |
Vitamin C 1 % |
Calcium 1 % |
Iron 7 % |
Food Group | Exchanges |
---|---|
Fats | ½ |
Don't leave it unattended
Epic Fail !!!!! About 40% unpopped kernels.