Dash Deluxe SmartStore Stirring Manual and Recipe Guide

PARTS & FEATURES

BEFORE FIRST USE

Clean the Lid and Measuring Cup with a non-abrasive sponge, towel or cloth before using. Turn the Rotary Knob counterclockwise to remove the stirring arm from the Rotary Knob.

Wipe Stirring Bar and Cooking Surface with a non-abrasive sponge, towel or cloth. Install the Stirring Bar, make sure the Stirring Bar aligns with the Rotary Knob, and tighten the Rotary Knob clockwise to secure.

NOTE: If using an extension cord, the marked rating of the cord should be at least as great as the electrical rating of the Popcorn Maker. Use a grounded 3-wire cord for grounded appliances.

1. Place the Popcorn Maker on a level surface and plug it in.
2. Place a small amount of vegetable oil on the Cooking Surface according to chart on photo A. Measure corn kernels in the included Measuring Cup (photo B).
   
3. Add kernels to the Cooking Surface (photo C). Add the clear Bowl to the Base of the Popcorn Maker.
   
   NOTE: DO NOT attach the Measuring Cup to the top of the Popcorn Maker, as the Steam Vents must remain open.
4. For additional buttery flavor, add pat of butter to the top of the Bowl (where the Steam Vents are located) to heat while cooking (photo D).
   
   It is recommended to use 1 tbsp butter per ¼ cup popcorn.
5. Press the Power Switch down to start cooking (photo E). Depending on the amount of popcorn and size of kernels, it may take 3-4 minutes for the popcorn to begin popping.
   
6. Once popping has slowed to one kernel every three seconds or longer, turn the Power Switch up to turn off the appliance and unplug the Popcorn Maker (photo F).
   
7. Add the Measuring Cup to the top of the Bowl (photo G). It should fit securely into place. Unplug the Popcorn Maker.
   
8. Hold together the Bowl Handle and the Base Handle and flip the popcorn maker over. You can also hold by the Measuring Cup and the Base of the Popcorn Maker (photo H).
   

NOTE: DO NOT directly grab the clear Bowl or the Cooking Surface, as both will be hot after cooking. Use oven mitts if desired for additional safety!

9. Remove the Base and serve (photo I). Be sure to open the Popcorn Maker so the steam escapes away from you, as steam will be hot. Use oven gloves or a towel.
   
10. Add the Lid to the top of the Bowl to save and store leftovers for later!

NOTE: Please wait approximately 10-12 minutes before using the Popcorn Maker again, otherwise it will overheat.

TIP: If kernels are not popping as much as desired, try soaking the rest of them in water for 10 minutes to add moisture. If popcorn kernels are old and completely dry, they won't pop. This can also result in fluffier popcorn!

Storing the Popcorn Maker

1. Ensure that the Popcorn Maker is clean and dry before storing.
2. To store the Popcorn Maker, wrap the cord around the Cord Storage on the underside of the Base.
3. Attach the Measuring Cup to the clear Bowl and Nest the Base inside the Bowl (photo A).
4. Place Lid on top of the stacked Base and Bowl (photo B).
5. Store in a dry place.

RECIPE GUIDE

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Best Buttered POPCORN

Makes 4 servings
Ingredients:

½ cup (1 stick) good quality

2 tbsp unsalted butter, thinly sliced and softened

unsalted butter

²/3 cup popcorn kernels

2 tsp fine sea salt

2 tbsp canola oil

Directions:

1. For clarified butter, in a small saucepan, melt the 1/2 cup butter over low heat until white foam rises to the top. Skim off the foam. Let the butter sit for 10 minutes. Pour or spoon off the clear yellow fat, leaving behind all the water and any remaining solids. This makes about¹/3 cup clarified butter.
2. Place the popcorn kernels into the Base of the Deluxe SmartStore^TM Stirring Popcorn Maker. Drizzle the on the oil. Set the Bowl in place. Arrange the softened butter on the Butter Melter. Plug in the machine. When the corn has popped, click the Bowl in place. Flip the machine.
3. Pour 1/4 cup of the clarified butter over the popcorn and toss to coat it. Sprinkle on the salt and toss. Serve warm.

Perfect caramel corn

Makes 4 servings

NOTE: Working with boiling sugar requires great caution. Wear protective oven gloves. For safety's sake, make sure the cat, the dog and young children cannot come into the kitchen while the caramel is cooking.

Ingredients:

½ cup popcorn kernels

¼ tsp vanilla extract

1 packed cup (6 ounces) light brown

Sea salt sugar

Butter

½ cup (1 stick) unsalted butter

¹/3 cup light corn syrup

2 tbsp condensed milk

Directions:

1. Pop popcorn kernels using the Deluxe SmartStore^TM Stirring Popcorn Maker.
2. Place the popcorn in a very large kitchen bowl or pot. (Do not use the Bowl of the Deluxe SmartStore^TM Stirring Popcorn Maker)
3. Line a large baking sheet with baking parchment and set aside. Coat a heatproof spatula with cooking spray. If making crisp caramel corn, heat the oven to 300°F.
4. In a medium saucepan, combine the sugar, butter, and corn syrup, and over medium-high heat bring to a boil, stirring constantly with a wooden spoon. Add the condensed milk and stir just to combine. Reduce the heat to medium and boil without stirring until the mixture registers 240-245°F on a candy thermometer (see note for alternative method), about 4 minutes. Off the heat, add the vanilla, and 1/₈ tsp salt, standing back as the mixture will splatter.
5. Working VERY CAREFULLY, pour the hot caramel over the popcorn. Stir, digging the caramel up from the bottom for 2 minutes, until all the corn is evenly coated. Take care while stirring not to let the hot mixture touch your hand. Turn the coated popcorn onto the prepared baking sheet and spread it in an even layer.
6. For chewy, slightly sticky caramel corn, cool popcorn for 2 to 4 hours. For crisp caramel popcorn, bake the popcorn mixture for 20 minutes. Stir, respread the popcorn, and return to the oven for 20 minutes. Set the baking sheet on a wire rack and cool completely. The popcorn will crisp as it cools.
7. Crisp Perfect Caramel Corn keeps for 2 days. The chewy kind is best the day it is made.
8. Alternative method to measure temperature of the caramel: Fill a small bowl with ice water. Drizzle a small amount of the caramel into the cold water. When it forms a sticky ball, it has reached 240°F.

White cheddar POPCORN

Makes 4 servings
Ingredients:

¼ cup popcorn kernels

¼ cup snipped chives, optional

Butter

½ cup white cheddar cheese powder

Pinch of red chili powder

Directions:

1. Pop popcorn kernels in the Deluxe SmartStore^TM Stirring Popcorn Maker.
2. In the Bowl of the Popcorn Maker, sprinkle the cheddar cheese powder and chili powder over the popcorn. Cover with the Lid and shake to mix until the cheese coats the popcorn evenly. If using, sprinkle the chives over the cheese-coated popcorn before serving.
3. White Cheddar Popcorn will keep in an airtight container at room temperature for 2 days.

Movie Munchies POPCORN

Makes 4 servings
Ingredients:

¼ cup popcorn kernels

1 cup M&M candy butter and salt, to taste

¾ cup raisins

1½ cups mini marshmallows

½ cup chocolate chips

1¼ cups pretzel sticks in 1-inch pieces

Directions:

1. Pop popcorn kernels in the Deluxe SmartStore^TM Stirring Popcorn Maker. Add butter and salt, to taste.
2. In a large bowl, combine all the ingredients. Movie Munches Popcorn keeps in an airtight container at room temperature for 3 days.

Popcorn Trail Mix

Makes 4 servings
Ingredients:

Directions:

1. Pop popcorn kernels in the Deluxe SmartStore^TM Stirring Popcorn Maker.
2. In a large bowl, combine all the ingredients.
3. Popcorn Trail Mix keeps in an airtight at room temperature container for 3 days.

Rocky Road POPCORN

Makes 20 3-inch pieces
Ingredients:

4 tbsp (½ stick) unsalted butter

1 cup lightly salted dry roasted peanuts

6 cups mini marshmallows, divided

1 cup chocolate chips

¼ cup popcorn kernels

Directions:

1. Pop popcorn kernels in the Deluxe SmartStore^TM Stirring Popcorn Maker.
2. Line a large baking sheet with baking parchment and set aside. Coat a heatproof flexible spatula and two tablespoons with cooking spray. Set them aside.
3. In a large oven pot, melt the butter over medium heat. As soon as the butter melts, add 4 cups marshmallows. When the marshmallows are almost melted, take the pot off the heat. Add the popcorn and mix to coat it thoroughly. Add the peanuts and mix to distribute them evenly. Mix in the remaining 2 cups marshmallows. When the mixture has cooled slightly but is still pliable, mix in the chocolate chips.
4. Using the two spoons, scoop up enough popcorn mixture to make a 3-inch mound on the lined baking sheet. Repeat, making 19 more mound, using your hands when the mixture is cool enough to handle. Press each mound firmly together.
5. Refrigerate Rocky Road Popcorn until firm, 1 to 2 hours. Serve chilled.
6. Rocky Road Popcorn will keep, covered in the refrigerator for 3 days.

Parmesan Bacon POPCORN

Makes 4 to 6 servings
Ingredients:

¾ cup grated Parmesan cheese

½ cup crumbled crisp bacon (about 6 strips)

1/3 cup popcorn kernels

Salt and ground black pepper, optional

Directions:

1. Pop popcorn in the Deluxe SmartStore^TM Stirring Popcorn Maker.
2. In a small bowl, combine the cheese and bacon. Set aside while making the popcorn in the Popcorn Maker.
3. In the Bowl of the Popcorn Maker, add the Parmesan bacon mixture to the warm popcorn. Cover with the Lid and toss until the kernels are lightly coated with the cheese and the bacon gets distributed; some bacon will stay in the bottom of the bowl. If desired, season with salt and pepper to taste.
4. To get all the bacon, dig deep when eating Parmesan Bacon Popcorn.
5. Parmesan Bacon Popcorn is best eaten shortly after you make it.

Buffalo Ranch POPCORN

Makes 4 servings
Ingredients:

½ cup popcorn kernels

½ ounce Ranch Dressing or Dip Mix

2 tbsp unsalted butter

1 tsp white cheddar cheese powder (optional)

3 tbsp Buffalo wing sauce (see note)

Hot sauce, optional

Directions:

1. Pop popcorn kernels and place in the clear Bowl of the Deluxe SmartStore^TM Stirring Popcorn Maker.
2. In a small bowl, melt the butter in a microwave, or use a small pot over medium heat.
3. Whisk in the Buffalo wing sauce until combined with butter. Add hot sauce to taste, if desired Pour the seasoning sauce over the popcorn and using a flexible spatula, mix until the popcorn is evenly coated.
4. Sprinkle the Ranch Dressing Mix and white cheddar cheese powder over the popcorn and mix to combine. Serve immediately.
5. Note: Check the ingredients on Ranch Dressing or Dip Mix. Some brands contain MSG.

Kettle CORN

Makes 2 servings
Ingredients:

½ cup popcorn kernels

2 tbsp canola oil

1½ tbsp granulated white sugar

Fine sea salt

Directions:

1. Place the popcorn kernels into the base of the Deluxe SmartStore^TM Stirring Popcorn Maker. Drizzle the oil over the kernels. Sprinkle on the sugar.
2. Pop ½ cup popcorn using the Deluxe SmartStore^TM Stirring Popcorn Maker. As soon as popping slows to 2 to 3 seconds, unplug the Popcorn Maker and flip it to move the corn into the Bowl.
3. Season the popcorn to taste with salt.
4. Kettle Corn is best enjoyed the day it is made.
5. The popcorn will burn if more sugar is added or the batch made is smaller or larger. To make more servings, repeat the recipe.

Nutty, Sweet & Salty POPCORN Crunch

Makes 12 servings

NOTE: Working with boiling sugar requires great caution. Wear protective oven gloves. For safety's sake, make sure the cat, the dog and young children cannot come into the kitchen while the caramel is cooking.

Ingredients:

½ cup popcorn kernels

¾ cup (1½ sticks) unsalted butter

2 cups pecans, broken lengthwise in half

½ cup light corn syrup

1 cup salted dry-roasted almonds

1 tsp vanilla extract

1 cup walnuts, broken into large pieces

¼ tsp baking soda

2 cups (12 ounces) light brown sugar

¼ tsp sea salt

Directions:

1. Pop the popcorn kernels in the Deluxe SmartStore^TM Stirring Popcorn Maker.
2. Preheat the oven to 300°F. Line a large baking sheet with baking parchment and set aside. Coat a heatproof spatula with cooking spray.
3. Place the popcorn in a very large mixing bowl or large pot. Sprinkle the nuts over the popcorn.
4. In a medium saucepan, combine the sugar, butter, and corn syrup. Bring the mixture to a boil over medium-high heat, using a wooden spoon to stir constantly. Reduce the heat to medium and boil without stirring until the mixture registers 250°F on a candy thermometer (see note for alternative method). Off the heat, add the vanilla, baking soda, and salt, standing back as the mixture will splatter and foam.
5. Working VERY CAREFULLY, pour the hot caramel over the popcorn. Stir, digging the caramel up from the bottom, until all the corn and nuts are evenly coated. Take care while stirring not to let the hot mixture touch your hand. Turn the coated popcorn mixture onto the prepared baking sheet and spread it in an even layer.
6. Bake the popcorn mixture for 15 minutes. Stir, respread, and return to the oven for 15 minutes, or until the coated popcorn is the color of caramel candy. If darker caramel with more bitter flavor is desired, after stirring, bake for 25 to 30 minutes.
7. Set the baking sheet on a wire rack. The caramel will harden and crisp as it cools. When Nutty, Sweet & Salty Popcorn Crunch has cooled completely, break it up completely or into chunks.
8. Nutty, Sweet & Salty Popcorn Crunch will keep in an airtight container at room temperature for 5 days.