(makes 12 servings)
|4||quarts (4 l) air-popped corn|
|refrigerated butter-flavored cooking spray|
|2||teaspoons ground cumin|
|2||teaspoons garlic powder|
|2||teaspoons onion powder|
|2||teaspoons Worcestershire sauce|
|1/4||teaspoon Tabasco (optional)|
- Preheat oven to 300°F. Spread popped corn in a large baking pan. Lightly coat with cooking spray. Toss and coat again.
- Combine cumin, garlic powder, and onion powder. Sprinkle over popcorn. Toss to coat evenly. Drizzle with Worcestershire sauce and Tabasco (if using). Toss again.
- Bake for 10 minutes, tossing once. Wrap tightly in a pouch made from a double sheet of heavy-duty aluminum foil.
|Per serving:||45 calories (10% calories from fat), 2 g protein, 1 g total fat (0 saturated fat), 9 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 11 mg sodium|
|Diabetic exchanges:||1/2 carbohydrate (bread/starch)|