Cuisinart EasyPop CPM-150C Series Instruction And Recipe Booklet page 6

¹/ cup (75 ml) popcorn kernels
3
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 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 (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/ cup (75 ml) popcorn kernels
3
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 off. 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 flavour is clarified butter.
Forget about the fake stuff! (The result is
a pronounced, clean butter flavouring 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/ cup (75 ml) popcorn kernels
3
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 clarified 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
filter into an airtight container. Reserve
6