Cuisinart EasyPop CPM-150C Series Instruction And Recipe Booklet page 8

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 (250 ml) serving:
Calories 60 (65% from fat) • carb. 5g • pro. 1g
fat 5g • sat. fat 1g • chol. 0mg • sod. 116mg
calc. 1mg • fiber 1g
Southwestern Popcorn
All of your favourite southwest flavours
make for a delicious treat when paired
with popcorn. Throw in some toasted
pepitas for extra crunch!
Makes about 10 cups (2.36 L)
¹/ cup (75 ml) popcorn kernels
3
3 tablespoons (45 ml)
grapeseed oil
1 teaspoon (5 ml) chili powder
1 teaspoon (5 ml) paprika
½ teaspoon (2.5 ml) kosher
or sea salt
¼ teaspoon (1 ml) dried oregano
¼ teaspoon (1 ml) granulated
garlic
teaspoon (0.5 ml)
¹/
8
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 (250 ml) 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 (2.36 L)
¹/ cup (75 ml) popcorn kernels
3
3 tablespoons (45 ml)
unsalted butter
½ cup (125 ml) box yellow or
white cake mix
1 cup ([250 ml] 6 ounces) white
chocolate chips, melted
1 teaspoon (5 ml) vegetable oil
¹/ cup (75 ml) rainbow nonpareils
3
or sprinkles, or a combination
of both
1. Preheat the oven to 300°F (150°C).
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 flour used
in box cake mix. It also cooks off the
raw taste of flour, so the popcorn can
develop the cake flavour we love!) Let
cool.
8