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8
Southwestern Popcorn
All of your favorite southwest avors make for a
delicious treat when paired with popcorn. Throw
in some toasted pepitas for extra crunch!
Makes about 10 cups
¹/
3
cup popcorn kernels
3 tablespoons grapeseed oil
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon kosher or sea salt
¼ teaspoon dried oregano
¼ teaspoon granulated garlic
¹/
8
teaspoon cayenne pepper
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, 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. 109mg • calc. 2mg • fiber 1g
SWEET
Birthday Cake Popcorn
A party in every bite! No birthday required.
Makes about 10 cups
¹/
3
cup popcorn kernels
3 tablespoons unsalted butter
½ cup box yellow or white cake mix
1 cup (6 ounces) white chocolate
chips, melted
1 teaspoon vegetable oil
¹/
3
cup rainbow nonpareils or sprinkles,
or a combination of both
1. Preheat the oven to 300°F. Line a baking sheet
with parchment paper; reserve.
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, melt the butter in a
small skillet over medium-low heat. Remove
from heat and reserve. (Alternatively, microwave
in a small microwave-safe bowl using the
BUTTER MELT program.)
5. Once the last kernel has popped, turn unit off.
6. Drizzle melted butter over the popped corn;
toss to coat. Spread out on prepared baking
sheet. Sift dry cake mix over buttered popcorn
and toss to evenly coat. Bake popcorn for
10 minutes, tossing once halfway. (This step,
known as heat-treating, eliminates the risk of
ingesting harmful bacteria that can be found in
raw ingredients, such as the our used in box
cake mix. It also cooks off the raw taste of our,
so the popcorn can develop the cake avor we
love!) Let cool.
7. Meanwhile, melt white chocolate in a small
heatproof bowl set over a pan of simmering
water, stirring occasionally until smooth.
(Alternatively, microwave in a small microwave-
safe bowl using the CHOCOLATE MELT
program.) Stir in vegetable oil to thin. Keep
mixture warm.
8. Using the tines of a fork, drizzle most of the
white chocolate over cooled popcorn. Sprinkle
most of the nonpareils and/or sprinkles evenly
over the top. Transfer to freezer just to set.
Break up mixture and arrange so any bare
pieces of popcorn are now exposed. Repeat
with remaining white chocolate and nonpareils
and/or sprinkles. Transfer to freezer once again
to set. Serve immediately.
Nutritional information per 1-cup serving:
Calories 225 (35% from fat) • carb. 33g • pro. 2g • fat 4g
sat. fat 6g • chol. 12mg • sod. 123mg • calc. 88mg • fiber 1g
Caramel Popcorn
This caramel corn has a buttery toffee avor.
Follow these easy steps to turn it into yummy
popcorn balls.
Makes about 10 cups
3 tablespoons unsalted butter
¹/
3
cup packed light brown sugar
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