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7
Pour clear golden-yellow liquid through a
cheese cloth-lined strainer or coffee lter into
an airtight container. Reserve 3 tablespoons
for popcorn. Refrigerate the remainder for up
to 6 months.
2. Remove chute and put the kernels into the
popping chamber. Replace chute.
3. Place a large bowl underneath the chute and
turn unit on.
4. Once the last kernel has popped, turn unit off.
Drizzle reserved butter over the popped corn
and season with salt. Toss to fully coat. Adjust
salt to taste. Serve immediately.
Nutritional information per 1-cup serving:
Calories 57 (63% from fat) • carb. 5g • pro. 1g • fat 4g
sat. fat 2g • chol. 10mg • sod. 56mg • calc. 0mg • fiber 1g
Popcorn Snack Mix
A healthier version of the store-bought mixes.
Make it for your next party and it will be a hit.
Makes about 12 cups
nonstick cooking spray
¹/
3
cup popcorn kernels
4 tablespoons grapeseed oil
½ teaspoon paprika
¼ teaspoon dried oregano
¼ teaspoon granulated garlic
½ teaspoon Worcestershire sauce
dash hot sauce
1 cup mini pretzels or pretzel sticks
(broken into ½-inch pieces)
1½ cups roasted mixed nuts
1. Preheat oven to 300°F. Line a ridged baking sheet
with foil and lightly coat the foil with the cooking
spray.
2.
Remove chute and put the kernels into the popping
chamber. Replace chute.
3. Place a large bowl underneath the chute and
turn unit on.
4. While the corn is popping, stir the oil, spices,
Worcestershire and hot sauce together until
fully combined; reserve.
5. Once the last kernel has popped, turn unit off.
Add the pretzels and mixed nuts, and then pour
the seasoned oil over the mixture and toss to
fully coat.
6. Pour mixture onto the prepared baking sheet.
Bake for about 20 minutes, stirring occasionally
to combine avors. Serve immediately.
Nutritional information per 1-cup serving:
Calories 255 (55% from fat) • carb. 24g • pro. 6g • fat 16g
sat. fat 2g • chol. 0mg • sod. 602mg • calc. 21mg • fiber 3g
Rosemary Sea Salt Popcorn
The savory, piney note of fresh rosemary
transforms an ordinary snack into something
special.
Makes about 10 cups
3 tablespoons extra virgin olive oil
1 whole sprig fresh rosemary, plus
1 tablespoon finely chopped fresh
rosemary leaves
¹/
3
cup popcorn kernels
½ teaspoon flaky sea salt, plus more
to taste
Freshly ground black pepper,
to taste
1. Heat the olive oil in a small skillet over medium
heat. Add the rosemary sprig to the hot oil and let
sizzle, ipping once, until darkened and crisp, about
15 seconds per side. Transfer to a paper towel to
drain. Remove infused oil from heat and let cool.
Reserve sprig and oil.
2. Remove chute and put the kernels into the popping
chamber. Replace chute.
3. Place a large bowl underneath the chute and turn
unit on.
4. Once the last kernel has popped, turn unit off.
Drizzle the rosemary oil over the popped corn and
season with chopped rosemary, salt, and black
pepper to taste. Toss to fully coat. Garnish with
fried rosemary leaves from reserved sprig. Serve
immediately.
Nutritional information per 1-cup serving:
Calories 60 (65% from fat) • carb. 5g • pro. 1g • fat 5g
sat. fat 1g • chol. 0mg • sod. 116mg • calc. 1mg • fiber 1g
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