Snack · 8 min · american

Stovetop Popcorn with Olive Oil

Dinner decisions, handled: Stovetop Popcorn with Olive Oil pairs popcorn kernels with olive oil for a 8-minute American snack. The macros do the talking: 2g protein, 9g carbs, and 16g fat in every 176-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1/4 cup Popcorn kernels
• 1 tbsp Olive oil
• 1/2 tsp Sea salt
• 1/2 tsp Garlic powder

Steps

1. Pour the olive oil into a heavy 3-quart saucepan or Dutch oven over medium heat and drop in 3 kernels of popcorn.
2. Cover the pot and wait — when all 3 test kernels pop, the oil is exactly the right temperature.
3. Pour in the remaining 1/4 cup of kernels, shake the pot to coat them in oil, and clamp the lid back on.
4. Slide the pot back and forth over the burner every 20 seconds or so to keep the kernels moving.
5. Listen: when the popping slows to about 2 seconds between pops, immediately take the pot off the heat — waiting longer burns the batch.
6. Tip the popcorn into a large bowl at once and sprinkle with the sea salt and garlic powder while it's still steaming, so the seasoning sticks to the oil.
7. Toss thoroughly and serve right away; stovetop popcorn goes stale fast, so make only what you'll eat now.

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