SPICED POPCORN
The spice mix is also great rubbed on meat or chicken before grilling and to season the dressing for South of the Border Chopped Salad.
Provided by Food Network
Time 20m
Yield 3 tablespoons spice mixture, e
Number Of Ingredients 7
Steps:
- To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.
- Pop as much corn as you want. While hot, mix well with melted butter (you need butter for spices to stick to corn). In a big bowl or a paper bag, sprinkle spices over buttered popcorn, using about 1 tablespoon mixture for every 4 cups popped corn. Stir or shake to coat well.
WARM SPICED VANILLA POPCORN
Popcorn is a lowfat, high-fiber treat that my whole family loves. Just a hint of sugar and some coconut oil add a lot of flavor for the calories. My favorite way to pop popcorn is in a heavy-bottomed pot-while it may take a few more minutes compared to a microwave or air popper, the results are exponentially better. Once you get the hang of it, I know you'll agree that old-fashioned stove-top popcorn is worth the five extra minutes.
Provided by Melissa d'Arabian : Food Network
Time 15m
Yield 8 cups
Number Of Ingredients 6
Steps:
- Mix the sugar, salt, and cinnamon together in a small bowl and set aside. Place a rimmed baking sheet or a large paper bag on the work surface.
- Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat for 1 minute. Add 2 popcorn kernels. Once they pop, add the scraped vanilla seeds and stir. Immediately stir in the remaining popcorn kernels, wait 10 seconds, then quickly stir in the sugar-cinnamon mixture. Cover the pot, leaving the lid slightly askew (and facing away from you) to allow steam to escape. Use oven mitts to protect your hands as you shake the pot constantly over the burner. Keep shaking until most of the popcorn has popped and you hear 1 to 2 seconds between pops.
- Immediately turn off the heat, uncover the pot, and carefully dump the popcorn out onto the baking sheet or into the paper bag. Let cool at least 5 minutes before eating (be careful-the sugar makes the popcorn extremely and hot!).
Nutrition Facts : Calories 62 calorie, Fat 4 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 291 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 1 grams, Sugar 1 grams
SPANISH CHICKPEA POPCORN
Provided by Food Network Kitchen
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F. Toss the chickpeas with the olive oil on a rimmed baking sheet. Bake, stirring occasionally, until crisp, about 30 minutes.
- Melt the butter with the smoked paprika in a small saucepan. Toss the popcorn and roasted chickpeas in a large bowl; drizzle with the paprika butter, season with salt and toss again.
SIMPLE ROASTED CHICKPEA SNACK
This is a great snack when you're craving chips but want something healthier. They're great on their own, but also yummy on top of a salad.
Provided by cheldi
Categories Appetizers and Snacks Beans and Peas
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
- Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 17.5 g, Fat 8 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 295.7 mg, Sugar 0.3 g
SPICY ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt
Provided by Crystal Hatch
Categories Snacks
Yield 1 serving
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
- In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
- Spread chickpeas out on a parchment paper-lined baking sheet.
- Roast for 15-20 minutes.
- Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
- Cool for 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams
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