Lemon Popcorn
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
corn oil
|
|
| ¾ | cup |
popping corn
|
* |
| 1 | each |
lemon zest
|
*
|
| 1 | x |
salt
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
corn oil
|
|
| 177 | ml |
popping corn
|
* |
| 1 | each |
lemon zest
|
*
|
| 1 | x |
salt
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
butter
melted |
|
Directions
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.
