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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup corn kernels (plus a couple kernels)
- 1/4 cup vegetable oil
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Directions
- Use a bag or two of microwave popcorn, or make your own: Heat a few kernels in 1/4 cup vegetable oil in a large pot over medium heat until one pops. Add 3/4 cup kernels and cover the pot. Cook, shaking the pot occasionally, until the popping subsides.
- Brown Butter–Lemon Cook 6 tablespoons butter in a skillet over medium heat until browned, about 7 minutes. Remove from the heat and stir in 1 1/2 teaspoons grated lemon zest; drizzle over 16 cups hot popcorn. Toss with 2 teaspoons kosher salt.
- Ranch Melt 4 tablespoons butter with a 1-ounce packet ranch seasoning mix; toss with 16 cups hot popcorn and 2 tablespoons chopped chives. Season with salt.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Potassium
Calories160Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat1g5% |
Trans Fat0g |
Cholesterol<5mg1% |
Sodium330mg14% |
Potassium60mg2% |
Protein6g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber |
Sugars2g |
Vitamin A10% |
Vitamin C |
Calcium20% |
Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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