This is one bad habit I can definitely blame on my mother. When given the chance, we're both more than happy to excuse nutrition and forgo a proper dinner in favor of a bowl of popcorn. I came up with this recipe in college, back when you were thought of as a gourmet chef if you could make popcorn without a microwave (it's that easy). It's light, quick and satisfies both sweet and salty cravings.
Olive or vegetable oil
1/4 cup popcorn kernels
2 TBLS white sugar (or to taste)
- Heat a bit of oil and two popcorn kernels in a covered, medium-sized pot on medium-high heat.
- When both kernels have popped, add the remaining popcorn and sugar.
- Shake the pot every 10 seconds or so to avoid burning.
- When all the popcorn is popped, pour it into a bowl and sprinkle with salt before it cools.