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11
1. Preheat oven to 300°F. Line a rimmed baking
sheet with foil and lightly coat the foil with the
cooking spray.
2. Evenly distribute the 1 tablespoon of oil on the
popping plate of the Popcorn Maker. Add the
popcorn kernels. Put the inverted bowl on top
of the popping plate. Turn the power switch to
ON.
3. When the kernels have nished popping, turn
power switch to OFF. Put bowl cap on bowl.
Unlock and turn bowl over onto a at surface.
Remove the base from the bowl.
4. Stir together the butter/oil, spices, Worcester-
shire, hot sauce and salt. Pour evenly over the
popcorn and mix to combine.
5. Pour mixture onto the prepared baking sheet.
Add the pretzels and mixed nuts and toss to
fully coat.
6. Bake for about 20 minutes, stirring occasion-
ally to combine avors. Serve immediately.
Nutritional information per 1-cup serving:
Calories 143 (66% from fat) • carb. 10g • pro. 3g • fat 11g
• sat. fat 1g • chol. 0mg • sod. 45mg • calc. 9mg • ber 2g
Cinnamon Sugar Popcorn
This classic combination of butter paired with
cinnamon sugar makes a delicious popcorn treat!
Makes about 14 cups
1 tablespoon vegetable or
grapeseed oil
½ cup popcorn kernels
4 tablespoons melted, unsalted butter
or vegetable/grapeseed oil
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon (add an
extra pinch if you are a big cinnamon
lover!)
pinch kosher salt
1. Evenly distribute the 1 tablespoon of oil on the
popping plate of the Popcorn Maker. Add the
popcorn kernels. Put the inverted bowl on top
of the popping plate. Turn the power switch to
ON.
2. When the kernels have nished popping, turn
power switch to OFF. Put bowl cap on bowl.
Unlock and turn bowl over onto a at surface.
Remove the base from the bowl.
3. Pour the butter/oil evenly over the popcorn and
toss to mix. Add the sugar, cinnamon and salt
and toss to evenly combine. Serve immedi-
ately.
Nutritional information per 1-cup serving:
Calories 73 (59% from fat) • carb. 7g • pro. 1g • fat 5g
• sat. fat 0g • chol. 0mg • sod. 10mg • calc. 0mg • ber 1g
Caramel Popcorn
This caramel corn has a buttery toffee avor.
See our variation to turn this into yummy
popcorn balls.
Makes about ten cups
2 teaspoons vegetable or
grapeseed oil
1
⁄3 cup popping kernels
4 tablespoons unsalted butter
½ cup packed light brown sugar
2½ tablespoons light corn syrup
1½ tablespoons water
¼ teaspoon kosher salt
½ teaspoon baking soda
1. Evenly distribute the 1 tablespoon of oil on the
popping plate of the Popcorn Maker. Add the
popcorn kernels. Put the inverted bowl on top
of the popping plate. Turn the power switch to
ON.
2. When the kernels have nished popping, turn
power switch to OFF. Put bowl cap on bowl.
Unlock and turn bowl over onto a at surface.
Remove the base from the bowl.
3. While the corn is popping, put the butter,
brown sugar, corn syrup, water and salt into a
small, heavy-bottom saucepan. Stir to break
up the brown sugar and set over medium-high
heat to bring mixture to a boil.
4. Watch the caramel mixture on the stove
closely. Using a candy thermometer, moni-
tor the temperature of the caramel. It should
be between 240°F and 260°F, not exceeding
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