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5
Butter/Seasoning Ratios for Popcorn
2 tablespoons melted butter for ¼ cup
unpopped kernels and a minimum of
1 teaspoon of seasoning.
3 tablespoons melted butter for
1
⁄3 cup
unpopped kernels and a minimum of
2 teaspoons of seasoning.
4 tablespoons melted butter for ½ cup
unpopped kernels and a minimum of
2½ teaspoons to a tablespoon of seasoning.
The amount of seasoning depends on the
intensity of the ingredients you are using –
it is important to let your taste be your guide.
Note: Use olive oil for a little richer avor, or
grapeseed oil, which imparts no avor at all
to popcorn.
RECIPES
Traditional Popcorn
The perfect balance between butter and salt. For those
who are salt sensitive adjust the amount of salt to taste.
Makes about 10 cups
¹/
3
cup popcorn kernels
2 tablespoons unsalted butter, cut into
small cubes
½ to ¾ teaspoon kosher or sea salt
1. Remove chute and put the kernels into the
popping chamber. Replace chute and insert butter
warming cup.
2. Put butter into warming cup, place a large bowl
underneath the chute and turn unit on.
3. Once the last kernel has popped, turn unit off.
Add the salt to butter in the cup and stir to fully
combine (note: some of the butter may not look
fully melted, but once you stir in the salt all should
be liquid).
4. Pour the butter/salt mixture over the popped corn
and mix to fully coat. Serve immediately.
Nutritional information per 1-cup serving:
Calories 49 (40% from fat) • carb. 6g • pro. 1g • fat 3g • sat. fat 1g •
chol. 6mg • sod. 107mg • calc. 1mg • ber 1g
Olive Oil Popcorn
Use olive oil as a healthier alternative to butter plus it
gives the popcorn that delicious olive oil avor.
Makes about 10 cups
¹/
3
cup popcorn kernels
2 tablespoons extra virgin olive oil
½ to ¾ teaspoon kosher/sea salt
1.
Remove chute and put the kernels into the popping
chamber. Replace chute and insert butter warming cup.
2. Place a large bowl underneath the chute and turn
unit on.
3. Once the last kernel has popped, turn unit off.
Add the olive oil and salt to the popped corn and
mix to fully coat. Serve immediately.
Nutritional information per 1-cup serving:
Calories 53 (52% from fat) • carb. 6g • pro. 1g • fat 3g • sat. fat 0g •
chol. 0mg • sod. 118mg • calc. 1mg • ber 1g
Pesto Popcorn
A fun and delicious way to use up some leftover pesto.
Makes about 10 cups
¹/
3
cup popcorn kernels
2 tablespoons prepared pesto
3 tablespoons extra virgin olive oil
1. Remove chute and put the kernels into the
popping chamber. Replace chute and insert butter
warming cup.
2. Place a large bowl underneath the chute and turn
unit on.
3. While the corn is popping, stir the pesto and olive
oil together until fully combined.
4. Once the last kernel has popped, turn unit off.
Pour the pesto/oil mixture over the popped corn
and mix to fully coat. Serve immediately.
Nutritional information per 1-cup serving:
Calories 80 (65% from fat) • carb. 6g • pro. 1g • fat 6g • sat. fat 1g •
chol. 1mg • sod. 27mg • calc. 8mg • ber 1g
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