Recipe: Perfect popcorn

PERFECT POPCORN

Makes 5 cups.

Note: It's best to use a deep, heavy pan. Use only as many kernels as cover a single layer in the bottom of the pan. Use a neutral-flavored oil with a high smoking point, such as canola.

• 2 tbsp. vegetable oil (see Note)

• 1/2 c. popcorn kernels

• Melted butter, optional

• Salt, optional

Cover bottom of 3-quart pan with thin coat of oil. Place over medium-high heat. Add kernels to cover the bottom of pan in one layer. Cover. You do not need to shake the pan as the popping keeps the kernels moving. The popping will take 3 to 5 minutes. When the popping slows to 2 seconds between kernels (instead of the early rapid-fire), remove pan from heat.

Transfer popcorn to a large bowl. Add melted butter and salt, as desired, and toss well. Serve immediately.

Curried variation: Combine 2 teaspoons curry powder, 1/2 teaspoon kosher salt and 1/2 teaspoon sugar. Toss with 8 cups buttered popcorn.

Ranch Chile variation: Combine 1 tablespoon dry ranch salad dressing mix, 1/4 teaspoon ground chipotle chile pepper or chili powder and 1/8 teaspoon garlic salt. Toss with 8 cups buttered popcorn.

Savory variations: Butter popcorn first so the other flavorings will stick. Use one: Ground red pepper; grated Parmesan, Cheddar or other hard cheese; finely chopped fresh rosemary; garlic powder or paprika.

Calories122Fat6 gSodium2 mg

Carbohydrates15 gSaturated fat1 gCalcium1 mg

Protein2 gCholesterol0 mgDietary fiber3 g

Diabetic exchanges per serving: 1 bread/starch, 1 fat.

CARAMEL CORN

Note: You will need a candy thermometer for this recipe. This is an old Taste recipe that has been a family favorite for decades.

• 1 c. butter or margarine

• 2 c. brown sugar, packed

• 1/2 c. light or dark corn syrup

• 1 tsp. salt

• 1 tsp. vanilla extract

• 5 quarts (20 cups) popped corn

Directions

Preheat oven to 250 degrees.

Melt butter in saucepan. Stir in brown sugar, syrup and salt. Bring to boil, stirring constantly. Boil without stirring 5 minutes or until candy thermometer reaches 248 degrees. Remove from heat.

Nutrition information per serving:

Calories220Fat10 gSodium230 mg

Carbohydrates34 gSaturated fat6 gCalcium23 mg

Protein1 gCholesterol24 mgDietary fiber1 g