|16 cups||unbuttered, unsalted popped popcorn|
|1/4 tsp||lemon extract|
|2 tsp||lemon zest|
|1 tsp||poppy seeds|
- Preheat oven to 300 degrees F. Line a large, rimmed baking sheet with parchment paper (or foil sprayed with cooking spray). Spread popcorn onto prepared baking sheet (remove any unpopped kernels).
- In a small bowl, whisk together egg white, sugar, salt and lemon extract until foamy. Pour over popcorn and toss to coat evenly.
- 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
Recipe compliments of The Popcorn Board