Homemade Organic Popcorn

Stockbyte/Ciaran Griffin

Ingredients

  • 2 Cups  popcorn kernels, preferably non-GMO
  • 3/4 Cups  plus 2 tablespoons extra-virgin olive oil
  • bunch rosemary, stems removed and leaves chopped
  • 2 Teaspoons  Spanish paprika
  •   Salt, to taste

What better way to snack than on homemade popcorn? Fast and affordable, it's good for you, too. 

Directions

Heat the 3/4 cup of olive oil in a small saucepot over medium-high heat. Add 2-3 popcorn kernels to the pot and cover. When you hear the kernels pop, add the rest of the popcorn kernels, cover, and wait for the kernels to begin to pop. When the kernels begin to pop, gently shake the pot back and forth to make sure they're popping evenly. When the popping slows down, uncover slightly to release the steam, and continue to gently shake until all of the popping has stopped.

Add salt to taste and drizzle the popcorn with the 2 tablespoons of olive oil. Add the rosemary and paprika and stir well until evenly combined. 

Nutrition

Calories per serving:

35 calories

Dietary restrictions:

Low Carb, Low Sodium Sugar Conscious, Kidney Friendly, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

2%

Servings:

48
  • Fat 190g 293%
  • Carbs 6g 2%
  • Saturated 27g 133%
  • Fiber 4g 15%
  • Sugars 0g
  • Protein 1g 2%
  • Sodium 11mg 0%
  • Calcium 60mg 6%
  • Magnesium 22mg 5%
  • Potassium 207mg 6%
  • Iron 3mg 17%
  • Zinc 0mg 2%
  • Phosphorus 24mg 3%
  • Vitamin A 2,704IU 54%
  • Vitamin C 3mg 6%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 5%
  • Niacin (B3) 1mg 3%
  • Vitamin B6 0mg 7%
  • Folic Acid (B9) 19µg 5%
  • Vitamin E 28mg 142%
  • Vitamin K 117µg 147%
  • Fatty acids, total monounsaturated 138g
  • Fatty acids, total polyunsaturated 20g
See detailed nutritional info Have a question about nutritional data? Let us know.

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