Try this Piquant Popcorn recipe, or contribute your own.
Suggest a better descriptionHeat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping corn. Stir well. Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and shaking pan frequently until popping stops. Turn popped corn onto a dish, discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining clove of crushed garlic and chili sauce. Return corn to pan and toss well until evenly coated with mixture. Add parsley and salt and stir well. Turn into a serving dish. Serve warm or cold. VARIATION: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh chives to melted butter.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 345 | ||
Calories from Fat: 252 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 94.1mg | 3 % | |
Potassium 100.8mg | 3 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 17.8g | ||
Protein 3.7g | 5 % | |
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: 345
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