Servings: 6 (click to scale)
- 3/4 cup popcorn kernels
- 4 Tbsp canola oil
- 3/4 tsp garlic powder
- 1 1/2 tsp ground paprika
- 1 1/2 tsp ground cumin
- 1 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1/4 tsp ground cayenne pepper
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- In a large stock pot with a lid add the oil and one corn kernel. Heat the pan over a medium high heat. When oil is hot (the kernel will pop) add the rest of the corn kernels. Leave the lid slightly open to allow steam to escape. Shake the pan to get all kernels to pop.
- Mix the dry spices together and toss with popped corn.
Calories: 170kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Saturated Fat: 0.5g | Sodium: 200mg | Fiber: 6g | Sugar: 3g
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