Clockwise from top: Italian Popcorn, Cinnamon Caramel Corn and Cajun Popcorn
Makes 4 servings
|8||cups air-popped popcorn (about 1/3 cup kernels)|
|1/4||teaspoon ground cinnamon|
- Preheat oven to 350°F. Spray jelly-roll pan with nonstick cooking spray. Place popcorn in large bowl.
- Stir honey, butter and cinnamon in small saucepan over low heat until butter is melted and mixture is smooth; immediately pour over popcorn. Toss with spoon to coat evenly. Pour onto prepared pan; bake 12 to 14 minutes or until coating is golden brown and appears crackled, stirring twice. Let cool on pan 5 minutes. (As popcorn cools, coating becomes crisp. If not crisp enough, or if popcorn softens upon standing, return to oven and heat 5 to 8 minutes.)
Spray 8 cups of air-popped popcorn with fat-free butter-flavored spray to coat. Sprinkle with 2 tablespoons finely grated Parmesan cheese, 1/8 teaspoon black pepper and 1/2 teaspoon dried oregano leaves. Gently toss to coat. Makes 4 servings.
Preheat oven and prepare jelly-roll pan as directed above. Combine 7 teaspoons honey, 4 teaspoons butter and 1 teaspoon Cajun or Creole seasoning in small saucepan. Proceed with recipe as directed above. Makes 4 servings.
|Serving Size:||2 cups Cinnamon Caramel Corn|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||29 %|
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