Smoked Paprika & Rosemary Olive Oil Popcorn Recipe

There is no resisting this Smoked Paprika & Rosemary Olive Oil Popcorn recipe! It can be made in 5 minutes and is a fantastic whole grain snack.

If I had to choose one snack to have with me on a desert island, it would be a battle between hummus, cheese and crackers, and popcorn. Don’t make me choose – I can’t do it! We actually go through a lot (and I mean A LOT) of popcorn in our house. It’s often the snack of choice for my youngest son when he comes home from school, and as soon as our kids go to bed at night, my husband and I pop ourselves a bowl before sitting down in front of the TV for our nightly Netflix viewing. (I always feel better about my own moral compass after watching the depraved antics in House of Cards.)

Not only is popcorn completely additive, but it’s a great whole grain snacking option. Popped popcorn contain 3.6 grams of fiber per 3-cup serving, which is almost as much as one medium apple. That’s not to say that you should throw away all fruit and devote your fiber efforts solely to popcorn, but clearly it’s a snack you can feel good about – that is, depending on how you dress it up.

While you can’t beat popcorn with a drizzle butter and a shake of salt, I wanted to switch things up a bit with an olive oil and spice version. Clearly, the combination of smoked paprika and rosemary is a favorite of mine, and I use it to season everything from grilled potatoes to roasted almonds.

My son received an air popper (this one) for Christmas and I’ve lost count of how many times we’ve used it. However, if you don’t have an air popper and prefer not to cook the popcorn in oil on the stovetop, you can make your own version of microwave popcorn. Just place the kernels in a brown paper lunch bag, fold over the top edge of the bag and pop as usual in the microwave, stopping the microwave when there are 2 to 3 seconds between pops. You may need a couple of bagfuls for this recipe.

We fell in love with the popcorn spice mixture, and I have a feeling it will be our new Netflix companion!

Other healthy snack recipes:

Cookin’ Canuck’s No-Bake Carrot Cake Granola Bites
Cookin’ Canuck’s Whole Wheat Banana Nut Muffins
Cotter Crunch’s Easy Chimichurri White Bean Hummus {Vegan}
Strawberry Smith’s Cucumber Feta Boats
The Recipe Rebel’s Metabolism Boosting Smoothie

If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

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Smoked Paprika & Rosemary Olive Oil Popcorn Recipe

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Nutrition Facts
Serving Size	2 cups |
Amount Per Serving	As Served
Calories 44kcal Calories from fat 32
% Daily Value
Total Fat 4g	6%
Saturated Fat 0g	0%
Sodium 17mg	1%
Carbohydrate 3g	1%
Dietary Fiber 0g	0%
Sugars 0g
Protein 0g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Preparation 2 mins

Cook Time 3 mins

Total Time 5 mins

There is no resisting this Smoked Paprika & Rosemary Olive Oil Popcorn recipe! It can be made in 5 minutes and is a fantastic whole grain snack.

Serves Makes 8 cups     adjust servings

Ingredients

• 1/4 cup popcorn kernels
• 2 tbsp extra virgin olive oil
• 1/2 tsp smoked paprka
• 1/2 tsp crushed rosemary
• 1/4 tsp kosher salt

Instructions

1. Pop the popcorn kernels using an air popper. Alternatively, place the kernels inside of a paper lunch bag, fold over the top of the bag and cook in the microwave until there are 2 to 3 seconds between pops. Transfer the popcorn to a bowl.
2. In a small glass bowl, stir together the olive oil, smoked paprika, rosemary and salt. Microwave until just heated, about 20 seconds.
3. Drizzled the oil mixture over the popcorn, tossing with your hands. Serve.

by From the kitchen of cookincanuck.com

Recipe Notes

Weight Watchers Points: 3 (SmartPoints), 3 (Points+), 2 (Old Points)

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