Nutrition Information

Popcorn / Kettle Corn

by Pierre S. Aoukar, MD
Posted: March 3, 2003

2 servings

INGREDIENTS:

1/3 cup popcorn kernels
1 tsp. extra virgin olive oil
¼ tsp. fine popcorn salt (Diamond table salt)
2 packets Splenda brand sweetener (equivalent of 4 tsp. sugar)

DIRECTIONS:

1. In the heaviest pot you have that is at least 3 qt size add all the ingredients. Turn burner to medium and cover the pot. Do not leave the stovetop. Popcorn will cook in a just a few minutes. Continuously shake the pot over the heat until all the popcorn stops popping. If you just want regular popcorn, leave out the sweetener. Do not use sugar as it will burn over the stovetop. Kettle corn made in a real kettle is usually made under very high heat and cooked in a well ventilated room.

2. Ingredients I like on my popcorn: cayenne pepper, oregano, nutritional yeast.

Reference:
Kettle Corn / Popcorn , The Recipes of Dr. Aoukar