My favorite addition is to add a tablespoon of sugar and a teaspoon of salt onto the kernels before popping--it tastes like kettle corn!
- ¼ cup regular popcorn
- 1 tbsp extra virgin olive oil
- 1 tsp salt, to taste
- Pour popcorn kernels into a brown lunch bag. Drizzle with extra virgin olive oil, salt to taste or any other seasonings (optional).
- Roll down the bag top a couple of times and shake.
- Microwave for about 1-1/2 minutes or until a delay in the popcorn popping occurs. (The amount of time you’d cook a mini-sized popcorn bag).
Last night I made my “kettle corn” and then added a little melted Smart Balance butter and a few fun toppings to the mix: 1 Tbsp each of semi-chocolate chips (M&M’s would work well too), butterscotch chips, and dried cranberries.