Cuisinart EasyPop CPM-150C Series Instruction And Recipe Booklet page 7

3 tablespoons (45 ml) 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 (250 ml) 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 (2.83 L)
nonstick cooking spray
¹/ cup (75 ml) popcorn kernels
3
4 tablespoons (60 ml)
grapeseed oil
½ teaspoon (2 ml) paprika
¼ teaspoon (1 ml) dried oregano
¼ teaspoon (1 ml) granulated
garlic
½ teaspoon (2 ml)
Worcestershire sauce
dash hot sauce
1 cup (250 ml) mini pretzels or
pretzel sticks (broken into
½-inch [1.25 cm] pieces)
1½ cups (375 ml) roasted
mixed nuts
1. Preheat oven to 300°F (150°C). 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
flavours. Serve immediately.
Nutritional information per 1-cup (250 ml) 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 savoury, piney note of
fresh rosemary transforms an ordinary
snack into something special.
Makes about 10 cups (2.36 L)
3 tablespoons (45 ml) extra
virgin olive oil
1 whole sprig fresh rosemary,
plus 1 tablespoon (15 ml) finely
chopped fresh rosemary leaves
¹/ cup (75 ml) popcorn kernels
3
½ teaspoon (2 ml) 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, flipping
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.
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