Rachael Ray's recipe
In a large pot with a tight-fitting lid, heat the oil over medium-high heat.
Add the popcorn.
When the oil sizzles, sprinkle the sugar over the kernels.
Cover and shake the pan until the popping slows down, about 3 minutes.
Remove from the heat and toss with the salt
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Rachel Ray
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 36 | ||
Calories from Fat: 36 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1516.2mg | 52 % | |
Potassium 0.3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 36
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