To make sure the oil is ready for the popcorn, add a couple of kernels and wait for them to pop. Once they pop, add the remaining kernels.
Recipe by Cooking Light December 2013
Credit: Justin Walker; Styling: Cindy Barr
128 calories; fat 7.2g; saturated fat 1.9g; mono fat 3.9g; poly fat 0.6g; protein 4.4g; carbohydrates 11.6g; fiber 2.5g; cholesterol 6mg; iron 0.5mg; sodium 189mg; calcium 81mg.