- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
| 1/4 | cup | corn oil | |
| 3/4 | cup | popping corn | |
| 1 | each | lemon zest | |
| 1 | x | salt | |
| 2 | tablespoons | lemon juice | |
| 2 | tablespoons | butter | melted |
In a large heavy pot, heat corn oil over high heat until the oil smokes.
Add 1 kernel popping corn and heat until kernel pops.
Add rest of popping corn, cover pot, and shake gently until corn starts to pop.
Shake vigorously until popping subsides.
Remove from heat.
Mix lemon juice with melted butter.
Toss popcorn with lemon zest, salt, and butter/lemon juice.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 27mg | 1% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 2% | Vitamin C | 4% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
A trend in America that is picking up speed is an increased interest on meals that can be made in a short amount of time. For us cooking buffs, that's......
I am an ice cream fan, I love all kinds of ice cream, and I love to try different ice cream too, this butter pecan ice cream, I used low-fat milk, added some raisins too, very tasty! I will do it more! Love this recipe!
Add your comment