Save money on popcorn!

I don't buy microwave popcorn. Did you know that there is a substance called diacetyl that is added to most varieties of microwave popcorn to give it the buttery flavor? Did you know when this stuff is inhaled over and over it can cause lung damage? I digress...

Let's talk about the price. A 3-pack box of regular microwave popcorn costs between $2-3 on average. A fancy bag of organic loose popcorn (no genetically modified corn and no pesticides) costs around $3 per 28 oz. bag. It sounds like the price might be comparable until you figure you can make the same amount of loose organic popcorn on the stove for less than half the price of the name brand microwave popcorn ---and it is much healthier!

My favorite way to make popcorn is with extra-virgin olive oil. Not only does it taste great, you get all of the healthy benefits of olive oil and the nutritional value of the popcorn all in one delicious snack! Here is my favorite recipe from the Simply Recipes website for perfect stove-top popcorn:

* 3 Tbsp extra-virgin olive oil (I sometimes use canola oil instead)
* 1/3 cup of high quality popcorn kernels
* 1 3-quart covered saucepan
* Salt to taste

1. Heat the oil in a 3-quart saucepan on medium high heat.

2. Put 3 or 4 popcorn kernels into the oil and cover the pan.

3. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

4. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. (Be careful because some may still be popping in the bowl!)

With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.

5. Salt to taste.

Makes 2 quarts, a nice amount for two people, or for one hungry one.

Did you know that popcorn is a whole grain food, a high-quality carbohydrate source and a good source of fiber? Compared to many snack foods, popcorn is low in calories, too. When popped in oil, it contains only 55 calories per cup. Even drizzled lightly with butter, it's only 90 to 120 calories per cup. Pair the healthy benefits with the savings and you have got a winner all the way around!