Spicy Southwest seasoning makes this snackin’ good popcorn ideal for any fiesta.
—Katie Rose, Pewaukee, WI
Takes: 15 min. • Makes: 4 qt.
1/2 cup popcorn kernels
3 Tbsp. canola oil
1/2 tsp. cumin seeds
Refrigerated butter-flavored spray
1/4 cup minced fresh cilantro
1 tsp. salt
1 tsp. chili powder
1/2 tsp. garlic powder
1/8 tsp. smoked paprika
1. In a Dutch oven over medium heat, cook the popcorn kernels, oil and cumin seeds until the oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping.
2. Transfer to a large bowl; spritz with butter-flavored spray. Add remaining ingredients and toss to coat. Continue spritzing and tossing until popcorn is coated.
Per cup: 44 cal., 3g fat (0 sat. fat), 0 chol., 150mg sod., 5g carb. (0 sugars, 1g fiber), 1g pro. Diabetic exchanges: 1/2 starch, 1/2 fat.