Photo: Roberto Caruso
Popcorn is a whole grain (though, you don't have to tell your kids). This salty-sweet-spicy kettle corn will have them begging for it all week.
1/4 cup canola oil
1/2 cup corn kernel
1/4 cup granulated sugar
1/8 tsp ground cinnamon
1/8 tsp salt
Place oil and 3 corn kernels in a large wide pot over medium heat. When the kernels pop, add remaining kernels and carefully sprinkle evenly with sugar and cinnamon. Cover and cook, picking up pot to shake every few seconds, until popping slows, 2 to 3 min. Immediately transfer popcorn to a large bowl and sprinkle with salt while stirring. Let cool 3 min. before serving.
Protein 3g, Carbohydrates 32g, Fat 15g, Fibre 4g, Sodium 74mg.
Originally published in the Today’s Parent September 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso