The world's most frugal snack

Last week at an ethnic market I found a 4-pound bag of popcorn on sale for $3.69 (normally it's $3.99). That's less than 8 cents per ounce, and an ounce of kernels pops up into a quart of corn.

By itself, popcorn is low in calories: 31 per cup for air-popped and up to 55 calories if oil-popped (more on that in a minute). You can keep it low-cal by going easy on the butter and flavoring it instead with items like garam masala, dill, Italian herbs or onion powder.

Let's see: cheap, reasonably healthy and easy to make. Why do so many people buy popcorn only at the movies, where it costs a lot more?

Maybe they think popcorn is hard to make. It isn't. (Post continues after video.)

The directions are written on the bag, and they're pretty simple: Heat oil and a couple of kernels in a large, covered pan. When the kernels pop, pour in some more. Shake the pan constantly until popping slows. Dump it in a bowl. You're done.

Use a vented pan or a pan with a loose-fitting lid, lest moisture drip back down on the corn. I keep the lid slightly tilted so more steam can escape. Sometimes I get hit by an escaping kernel, though.

Old Bay or dilly lemon?
An industry group called the Popcorn Board suggests using one-third of a cup of oil for each cup of kernels. Personally, I cook a quarter-cup of kernels at a time and use just enough oil to coat the bottom of the pan. Thus I don't know exactly how many calories the corn contains.

Nor do I know how much the oil adds to the cost. I'm betting I'm getting a quart of corn for less than a dime, though.

 

You can skip the oil altogether if you use an air popper or a microwave popper. Or do it the way New York Times writer Mark Bittman does, in a brown paper bag.

 

The industry group's website offers lots of popcorn recipes, such as Bombay Popcorn, Cheesy Popcorn (actually made with nutritional yeast, so it's vegan-friendly), Dilly Lemon Munch, Bacon and Cheese Popcorn, Black Sesame Mustard Popcorn and Chipotle Lime Snack Mix.

I've heard other flavor suggestions, including garlic salt, Old Bay Seasoning, cinnamon and sugar, seasoned salt and the orange powder from the mac 'n' cheese box.

Lately I've been using "popcorn salt," also from the ethnic market (99 cents) -- finely ground salt with imitation butter flavor. It's probably not very good for me, but it makes the snack taste like movie corn.

A few tips, courtesy of the Popcorn Board:

• Mix popped corn with chopped dried fruit.
• Use popcorn instead of croutons on salad or soup.
• Don't salt the product until it's cooked.
• Try seasonings instead of salt. (I’m on it. Dilly Lemon, here I come.)

More on MSN Money:

• Go to the movies for free
• 11 cheaper ways to dine out
• A recipe for saving money