Carmen Long
Simply Delicious
Fall is the perfect time for popcorn. Ballgames and sporting events, whether you are watching at home or cheering on your favorite team in person, often include this crunchy snack. If popcorn is one of your favorites, you are not alone. Each man, woman, and child in the United States consumes about 43 quarts every year.
October is National Popcorn Popping Month, which makes it the ideal time to celebrate this wholesome whole grain. While your corn is popping, test your knowledge with these fun facts from the National Popcorn Board.
For more recipes and information, visit www.popcorn.org
Making fresh popcorn on the stovetop is both simple and delicious. All you need is a large pan or pot with a lid and a handful of kernels. Homemade popcorn can even be prepared in advance so you always have a quick snack on hand.
This recipe comes from North Carolina Cooperative Extension’s Med Instead of Meds curriculum, which encourages tasty, healthier eating.
Simple Stovetop Popcorn
Serves: 4
Serving Size: about 1 cup
Cook Time: 15 minutes
Ingredients
- 2–3 tablespoons olive oil or canola oil
- 2 tablespoons popcorn kernels (enough to cover the bottom of the pan in a single layer)
- Herbs and spices to taste (try one of these combinations):
- Paprika, black pepper, and salt
- Oregano, thyme, parsley, black pepper, and salt
- Shredded parmesan and black pepper
- Cinnamon and nutmeg
Directions
- Place a medium sauce pot on high heat. Coat the bottom with a thin layer of oil. Add three popcorn kernels and cover with a lid.
- Once one or more kernels pop, add the remaining kernels in a single layer and replace the lid.
- Gently shake the pot over the heat to prevent burning. Continue shaking until most kernels have popped.
- Turn off the heat and shake for a few more seconds to catch any final pops.
- To season, drizzle 1–2 teaspoons of olive oil over the warm popcorn, toss, add your chosen herbs and spices, then toss again.
- Med Tip: Season while the popcorn is still warm so the flavors stick better.
Nutrition Information per Serving (Using ¼ teaspoon each of salt and black pepper)
- Calories: 131
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Fat: 12 g
- Sodium: 156 mg
Corny Facts
Popcorn is a whole grain. Whole grains provide fiber, an essential part of a daily diet. Popcorn is naturally sugar-free and contains no artificial additives or preservatives.
It is gluten-free. Popcorn does not contain wheat, rye, or barley gluten, which are the types most associated with gluten disorders. People with celiac disease or gluten sensitivity can usually enjoy plain popcorn. (Note: Some ready-to-eat or microwave popcorn may include added ingredients that contain gluten, so check labels if you are concerned.)
It is unique among corn varieties. Popcorn has a thicker hull that allows pressure from heated water to build until the kernel bursts. The starch inside becomes gelatinous, and when it cools, it forms the fluffy shape we all recognize.
