This recipe is short and sweet. Plus it’s one you can share with your kids. The aroma of the cinnamon tricks you into thinking it’s somewhat sweet and the sprinkling of salt gives it a nice little tang. However if you prefer savoury, choose your own flavours for a spicy alternative. Think smoked paprika, ground cumin, chilli or even a small amount of chicken salt. Enjoy! (Main carbohydrate containing ingredients are listed in bold.)
- ½ cup/ 100g/ ~3.5 ounces of plain, un-popped popping corn kernels
- 1 ½ tablespoons cooking oil
- 1 teaspoon ground cinnamon
- A sprinkling of iodised salt
Heat oil in a medium sized saucepan on medium heat. You’ll know when the oil is hot enough when you place a single kernel in the pan and it whizzes around and bubbles slightly at its edges. Now pour all popcorn kernels into saucepan. Cover and shake occasionally until all kernels have popped.
Pour popped corn into a large mixing or salad bowl. Add cinnamon and salt. Toss well and serve.
Please note: If your dietitian or diabetes educator has advised you eat a snack worth 15 grams of total carbs between main meals, only serve yourself 1/3 of the popped corn to stay within this limit. The total amount of popped corn in this recipe is equal to approximately 3 of those snack servings.
Popcorn will stay fresh in an airtight container for several days if you want to prepare in advance.