An easy, delicious and HEALTHY popcorn recipe.
Stovetop Popcorn
Heat 1/4 cup vegetable oil with a few popcorn kernels in a large pot over medium heat until one kernel pops. Add 3/4 cup popcorn kernels and cover the pot; cook, shaking the pot occasionally, until the popping subsides. Makes 12 to 16 cups popcorn.
Ingredients
- 1 15 -ounce can chickpeas, drained and rinsed
- 1 tablespoon extra-virgin olive oil
- 6 tablespoons unsalted butter
- 1 tablespoon smoked paprika
- 12 to 16 cups popcorn
- Kosher salt
Directions
- Preheat the oven to 450 degrees F. Toss the chickpeas with the olive oil on a rimmed baking sheet. Bake, stirring occasionally, until crisp, about 30 minutes.
- Melt the butter with the smoked paprika in a small saucepan. Toss the popcorn and roasted chickpeas in a large bowl; drizzle with the paprika butter, season with salt and toss again.
Photograph by Ralph Smith.
Article Courtesy of Food Network Magazine.
