Serves = 4
1 tbsp sunflower oil (olive, peanut, rice bran, vegetable or canola oil will do too)
¼ cup popping corn
½ tsp ground cinnamon
2 tsp caster sugar
Heat the oil in a saucepan over a medium heat.
Add a couple of kernels, when they start fizzing and moving around the pan the oil is hot enough. Add the rest of the kernels, put the lid on, and give the pan a good shake so that all the kernels get coated with the oil.
When you hear the kernels start to pop give the pan a good shake. Do this several times when the kernels are popping to stop it burning.
Cook for 3-4 minutes.
Whilst the popcorn is popping, mix the cinnamon and sugar together in a small bowl.
Turn off the heat when you hear the popping slow down. Add cinnamon sugar to hot popcorn and carefully toss to coat (adjust the flavour to suit your preferences).
Put the popcorn in a bowl and enjoy!
Nutrition information (per serve):
Energy (354kJ)
Protein (1.6g)
Total fat (5.0g)
Saturated fat (0.5g)
Carbohydrate (8.4g); Starch (6.2g), Sugars (2.2g), Added sugars (2.1g), Free sugars (2.1g)
Dietary fibre (1.2g)
Sodium (2.4mg)
Calcium (3.9mg)
Iron (0.3mg)