Page 5 of 5Glazed Lemon and Poppy Seed Popcorn
Yield: 4 quarts
4 quarts unbuttered and unsalted popcorn
1 egg white
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon lemon extract
2 teaspoons lemon zest
1 teaspoon poppy seeds
Preheat oven to 300∞F.
Line large, rimmed baking sheet with parchment paper (or foil sprayed with cooking spray). Spread popcorn onto prepared baking sheet.
In small bowl, whisk together egg white, sugar, salt and lemon extract until foamy. Pour over popcorn and toss to coat evenly. Sprinkle with poppy seeds; mix.
Bake 20 minutes, stirring once midway through baking time. Cool completely before storing in an airtight container.
Note: The use of egg white helps the flavors adhere to the popcorn, without adding fat through the more traditional use of oils.
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