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6
turn unit on.
3. While the corn is popping, stir the remaining
ingredients together until fully combined.
4. Once the last kernel has popped, turn unit off.
Pour the oil mixture over the popped corn and
mix to fully coat. Serve immediately.
Nutritional information per 1-cup serving:
Calories 65 (60% from fat) • carb. 6g • pro. 1g • fat 5g
sat. fat 0g • chol. 0mg • sod. 158mg • calc. 1mg • fiber 1g
Cacio e Pepe Popcorn
There’s nothing a little (or a lot of) cacio e pepe—
literally cheese and pepper—can’t make
innitely better.
Makes about 10 cups
¹/
3
cup popcorn kernels
3 tablespoons unsalted butter, cut into
pieces
Pinch kosher or sea salt, plus more
to taste
2 teaspoons freshly ground black
pepper, divided
½ cup (1 ounce) finely grated
Romano cheese
1. Remove chute and put the kernels into the
popping chamber. Replace chute.
2. Place a large bowl underneath the chute and
turn unit on.
3. While the corn is popping, melt the butter in
a small skillet over medium-low heat. Once
melted, stir in the salt and 1 teaspoon pepper;
remove from heat and reserve. (Alternatively,
microwave in a small microwave-safe bowl
using the BUTTER MELT program.)
4. Once the last kernel has popped, turn unit off.
5. Drizzle the melted butter mixture over the
popped corn and toss to fully coat. Mix in the
Romano cheese. Season with remaining salt
and pepper. Serve immediately.
Nutritional information per 1-cup serving:
Calories 65 (59% from fat) • carb. 5g • pro. 2g • fat 4g "
sat. fat 3g • chol. 12mg • sod. 69mg • calc. 51mg • fiber 1g
Curry Popcorn
If you love Indian spices, this will be a favorite for
sure!
Makes about 10 cups
¹/
3
cup popcorn kernels
3 tablespoons grapeseed oil
2 teaspoons curry powder
½ teaspoon ground turmeric
¼-½ teaspoon kosher or sea salt
pinch cayenne pepper
1.
Remove chute and put the kernels into the popping
chamber. Replace chute.
2. Place a large bow underneath the chute and
turn unit on.
3. While the corn is popping, stir the remaining
ingredients together until fully combined.
4. Once the last kernel has popped, turn unit off.
Pour the oil mixture over the popped corn and
mix to fully coat. Serve immediately.
Nutritional information per 1-cup serving:
Calories 59 (61% from fat) • carb. 5g • pro. 1g • fat 4g
sat. fat 0g • chol. 0mg • sod. 54mg • calc. 2mg • fiber 1g
Movie-Theater Butter Popcorn
The key to crunchy popcorn with extra-buttery avor
is claried butter. Forget about the fake stuff! (The
result is a pronounced, clean butter avoring that
won’t turn your popcorn soggy. The best part is that
it can easily made in the microwave!)
Makes about 10 cups
1 stick unsalted butter, cut into pieces
Popcorn:
¹/
3
cup popcorn kernels
3 tablespoons clarified butter
(instructions in step 1)
½ teaspoon kosher or sea salt, plus
more to taste
1. Place butter in a microwave-safe glass
measuring cup. Microwave on HIGH (70% if
using a high-wattage microwave) for 1 minute.
Melted butter will have separated into three
layers. At the center will be the claried butter:
a clear golden-yellow liquid. If not fully melted,
let settle then microwave in 30-second bursts
until layers are distinct. Let it rest for a few
minutes, then spoon off top layer and discard.
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