Instruction Manual

6
¹/
3
cup (75 ml) popcorn kernels
3 tablespoons (45 ml) unsalted
butter, cut into pieces
Pinch kosher or sea salt, plus
more to taste
2 teaspoons (10 ml) freshly ground
black pepper, divided
½ cup (1 ounce [125 ml])
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 (5 ml) 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 o.
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 (250 ml) 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 favourite for sure!
Makes about 10 cups (2.36 L)
¹/
3
cup (75 ml) popcorn kernels
3 tablespoons (45 ml)
grapeseed oil
2 teaspoons (10 ml) curry powder
½ teaspoon (2 ml) ground turmeric
¼-½ teaspoon (1 - 2 ml) 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 re-
maining ingredients together until fully
combined.
4. Once the last kernel has popped, turn
unit o. Pour the oil mixture over the
popped corn and mix to fully coat.
Serve immediately.
Nutritional information per 1-cup (250 ml) 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 avour is claried butter.
Forget about the fake stuff! (The result is
a pronounced, clean butter avouring that
won’t turn your popcorn soggy.
The best part is that it can easily
made in the microwave!)
Makes about 10 cups (2.36 L)
1 stick unsalted butter,
cut into pieces
Popcorn:
¹/
3
cup (75 ml) popcorn kernels
3 tablespoons (45 ml) clarified
butter (instructions in step 1)
½ teaspoon (2 ml) 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 claried 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.
Pour clear golden-yellow liquid through
a cheese cloth-lined strainer or coffee
lter into an airtight container. Reserve