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:

54 calories

Dietary restrictions:

Low Sodium Sugar Conscious, Low Potassium, Kidney Friendly, 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:

3%

Servings:

48
  • Fat 4g 6%
  • Carbs 4g 1%
  • Saturated 1g 3%
  • Fiber 1g 3%
  • Sugars 0g
  • Monounsaturated 3g
  • Polyunsaturated 0g
  • Protein 1g 1%
  • Sodium 1mg 0%
  • Calcium 1mg 0%
  • Magnesium 7mg 2%
  • Potassium 18mg 1%
  • Iron 0mg 1%
  • Zinc 0mg 1%
  • Phosphorus 15mg 2%
  • Vitamin A 3µg 0%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 0%
  • Niacin (B3) 0mg 0%
  • Vitamin B6 0mg 1%
  • Folic Acid (B9) 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 2µg 3%
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