First time: used 3 Tablespoons of the Splenda/Sugar blend --tasted so yummy, but super sugary
Second time: 2 Tablespoons of the Splenda/Sugar blend --less sugary but still very sugary (if that makes sense)
Third time: 1 1/2 Tablespoons Splenda/Sugar blend --I thought this was perfect, but the rents thought it was still sugary, but what do they know (wink wink)
Once its starts popping shake then put back on burner for a few seconds and repeat until stops popping.
By the way...That's my sister shaking the pot. She started her own blog called Dumbblondies. Check it out...it's pretty funny!
Now reflect on how it just took you 4 minutes to devour the entire thing while making yourself another batch.
Recipe is below with my calculations of calories!
With love and cupcakes,
Recipe (adapted from Joy the Baker):
- 2.5 Tablespoons of Vegetable Oil
- 1/2 Cup Corn Kernels
- 1 1/2 Tablespoons Splenda/Sugar Blend (equivalent to 3 TBSP of regular sugar)
- Sprinkle of Salt
- Heat oil in a large, heavy saucepan over medium heat. Make sure that it’s a pan that you can easily lift and shake in the air. Yea… you’ll also want to have two pot holders on hand.
- Once the oil is hot, pour in the popcorn, sprinkle sugar on top and cover.
- It will take a few minutes for the first pops, but once the popcorn starts popping, shake continuously until the popcorn is popped. This means that, once the popcorn really starts going, you’ll want to grab the pot with your pot holders, securing the lid, and shake the pot above the flame of the stove for a few seconds, return to the heat, and repeat this process several times throughout the popping process. This will prevent the popcorn from sticking to the bottom of the pan and burning.
- Transfer to a serving bowl and salt lightly. Mix with a big spoon. The sugar will still be hot, and the popcorn may be sticky. Don’t burn your hands on hot sugar. The popcorn will dry as it cools. Makes 8-10 cups.