| | 2 | | tablespoons vegetable oil | | | 1/2 | | cup popcorn kernels | | | 1 1/4 | | teaspoons chili powder | | | 1 1/4 | | teaspoons ground cumin | | | 1/2 | | teaspoon coarse salt | | | 1 | | tablespoon finely grated lime zest, plus | | | 1 | | large lime wedge (about 2 limes total) | | | 1. Heat 1 tablespoon oil with 3 popcorn kernels in a large, heavy saucepan over medium heat. When kernels pop, add remaining 1/2 cup kernels. Cook, covered, shaking pan occasionally, until popping slows, 6 to 7 minutes. Remove pan from heat; let stand, covered, 1 minute. | | | 2. Stir together spices, salt, and zest in a small bowl. Toss hot popcorn with remaining tablespoon oil in a large bowl; sprinkle with spice mixture. Squeeze lime wedge over popcorn. Toss to coat. | | | | Per serving: (1 cup) 58 calories; 3 g fat; 0 mg cholesterol; 7 g carbohydrate; 172 mg sodium; 1 g protein; 1 g fiber |
WW Points: 1 Cal: 58 ; Fat: 3 ; Fiber: 1 | |
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