Try this Curry Popcorn recipe, or contribute your own.
Suggest a better descriptionCookware: Heavy-duty 4-quart saucepan or casserole with tight-fitting cover Directions: Step 1: Preliminaries Measure the pepper flakes, cumin, turmeric, peppercorns, and salt onto a plate and place near the stove. Step 2: Pop the corn To test for the right heat, pour the oil into the saucepan and add a single kernel of popcorn. Turn the heat to high, and cover the pan. When the kernel pops, quickly and carefully pour in the rest of the popcorn and cover the pan again. Step 3: Add spices When the corn really starts popping, hold your breath, rapidly toss in the spices, and re-cover the pan-dont breathe in the spice fumes, theyll burn your throat at this point. Keep shaking the covered pan until the popping stops. Nutritional information per 1-cup serving: Calories:72.69; Protein: 1.04g; Fat: 4.98g; Carbohydrates: 6.43g; Sodium: 184.03mg; Cholesterol: 0mg; Total Saturated Fat: .61mg. Recipe by: Mary Sue Milliken Posted to MC-Recipe Digest V1 #1020 by "Bob & Carole Walberg"
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 779 | ||
Calories from Fat: 381 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.4g | 57 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 24.8g | ||
Polyunsanturated Fat 13.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.6mg | 1 % | |
Potassium 490.9mg | 13 % | |
Total Carbohydrate 89.2g | 26 % | |
Dietary Fiber 16.9g | 67 % | |
Sugars, other 72.3g | ||
Protein 13.8g | 20 % | |
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: 779
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