Loading ...
Loading ...
Loading ...
8
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 14 cups
1 tablespoon vegetable or
grapeseed oil
½ cup popcorn kernels
½ to ¾ teaspoon kosher salt
3 tablespoons unsalted butter,
melted
1. Evenly distribute the vegetable oil on the
popping plate of the Popcorn Maker. Add the
popcorn kernels. Place 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. Stir the salt into the melted butter, and pour
evenly over the popcorn and mix to fully coat.
Nutritional information per 1-cup serving:
Calories 46 (50% from fat) • carb. 6g • pro. 1g • fat 3g
• sat. fat 1g• chol. 4mg • sod. 81mg • calc. 0mg • 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 14 cups
1 tablespoon vegetable or
grapeseed oil
½ cup popcorn kernels
½ to ¾ teaspoon kosher salt
2 to 3 tablespoons extra virgin olive oil
1. Evenly distribute the vegetable oil on the pop-
ping plate of the Popcorn Maker. Add the pop-
corn 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. Stir the salt into the olive oil, pour evenly over
the popcorn, and mix to fully coat.
Nutritional information per 1-cup serving:
Calories 49 (54% from fat) • carb. 6g • pro. 1g • fat 3g
• sat. fat 0g • chol. 0mg • sod. 81mg • calc. 0mg • ber 1g
Pesto Popcorn
A fun and delicious way to use up
some leftover pesto.
Makes about 12 cups
1 tablespoon vegetable or
grapeseed oil
½ cup popcorn kernels
3 tablespoons prepared pesto
2 to 3 tablespoons extra virgin olive oil
(depending on the consistency of the
pesto that you are using)
1. Evenly distribute the vegetable 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. Stir the pesto and olive oil together until fully
combined. Pour evenly over the popcorn and
stir to combine. Serve immediately.
Nutritional information per 1-cup serving:
Calories 93 (67% from fat) • carb. 7g • pro. 2g • fat 7g
• sat. fat 1g • chol. 1mg • sod. 70mg • calc. 19mg • ber 1g
Loading ...
Loading ...
Loading ...