Nacho Popcorn
Nacho Popcorn
(makes 12 servings)
4 quarts (4 l) air-popped corn
refrigerated butter-flavored cooking spray
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco (optional)
1. Preheat oven to 300°F. Spread popped corn in a large baking pan. Lightly coat with cooking spray. Toss and coat again.
2. Combine cumin, garlic powder, and onion powder. Sprinkle over popcorn. Toss to coat evenly. Drizzle with Worcestershire sauce and Tabasco (if using). Toss again.
3. Bake for 10 minutes, tossing once. Wrap tightly in a pouch made from a double sheet of heavy-duty aluminum foil.
Per serving: 45 calories (10% calories from fat), 2 g protein, 1 g total fat (0 saturated fat), 9 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 11 mg sodium
Diabetic exchanges: 1/2 carbohydrate (bread/starch)
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