Give your students a delicious snack without the extra preservatives found in microwavable popcorn.
Corn is a rich source of Panthothenic acid which helps to relieve asthma and other respiratory disorders.
Popcorn kernels , 1/2 cup kernels = 16 cups popcorn
High-heat oil like canola, sunflower or some olive oils
A few pinches of salt
Cinnamon, brown sugar and butter (optional)
Garlic, herbs and butter (optional)
Parmesan and rosemary (optional)
Pot with secure lid
Knives and cutters (if doing variations)
Cutting boards (if doing variations)
- Coat entire bottom of pot with oil.
- Heat oil.
- Add kernels to pot and shake pot so kernels are all coated in oil.
- Secure lid and wait for the magic to happen.
- Once kernels begin to pop, shake pot every few moments to rotate kernels to bottom. You can also turn heat down a bit now.
- Take off heat when there is 10-15 seconds in between pops.
- Dress popcorn with oil and salt.
Melt 4 tablespoons of butter or oil. Add 1 tablespoon of cinnamon and 2-4 tablespoons of sugar. Toss with popcorn.
Melt 4 tablespoons butter or oil in a saucepan Add 4 grated garlic cloves and 1 teaspoon each of finely chopped garden herbs like rosemary, thyme, or oregano. cook for 1 minute. Toss with popcorn.
Toss popcorn with 1/2 cup grated Parmesan, and finely chopped fresh rosemary