Curried popcorn with dried cherries
SmartPoints® value per serving
4 Tbsp, unpopped
¼ cup(s), chopped
Toasted sunflower seed kernels
- Mix together popcorn kernels and 1/2 teaspoon of the canola oil in large microwavable bowl. Cover with heavy microwavable plate. Put bowl in microwave and cook on High until popping sounds slow to about 5 seconds apart, 21/2–3 minutes. (A few kernels may remain unpopped, but cooking popcorn longer may result in scorching some kernels.) Carefully lift off plate as popcorn will be hot. Makes about 8 cups.
- Stir together remaining 4 teaspoons canola oil and curry powder in microwavable cup. Microwave on High until fragrant, about 30 seconds. Drizzle popped popcorn with curry oil, tossing until coated evenly. Sprinkle with cherries and sunflower seeds.
- Serving size: 2 cups