Hamilton Beach 73302 Use & Care Manual page 6

Servings Chart
AMOUNT OF POPCORN
2 Tablespoons unpopped
1/4 cup unpopped
1/3 cup unpopped
1/2 cup unpopped
3/4 cup unpopped
NOTE: Popcorn types and brands vary in freshness and moisture content. Popped amounts of corn may vary slightly from the chart and some
unpopped kernels may remain after popping has stopped.
Recipes
Topping Ideas
Sweet – cinnamon sugar, chocolate shavings, ice cream sauces/syrups, pie spices, powdered sugar
Savory – red pepper flakes, Parmesan cheese, garlic powder, herb seasoning, dressing mix, chili powder, barbecue rub, taco seasoning
Sweet and Salty Cinnamon Popcorn
1/4 cup (59 ml) sugar
1 teaspoon (5 ml) ground cinnamon
1 teaspoon (5 ml) salt
1/4 cup (59 ml) butter, melted
24 cups (5.7 L) popped popcorn
Directions:
1. In a small bowl, combine sugar, cinnamon, and salt.
2. Drizzle butter over popcorn. Sprinkle with sugar mixture.
3. Toss until popcorn is well-coated.
Serves: 10 to 12
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(all yields approximate)
AMOUNT OF OIL
1 to 1 1/2 Tsp oil
1 1/2 to 2 Tsp oil
2 to 2 1/2 Tsp oil
1 Tbsp oil
1 to 1 1/2 Tbsp oil
Parmesan Italian Popcorn
1/2 cup (118 ml) grated Parmesan cheese
1 teaspoon (5 ml) garlic salt
1 teaspoon (5 ml) dried oregano
1/2 teaspoon (2.5 ml) dried basil
1/4 cup (59 ml) butter, melted
24 cups (5.7 L) popped popcorn
Directions:
1. In a small bowl, combine cheese, garlic salt, oregano, and basil.
2. Drizzle butter over popcorn. Sprinkle with cheese mixture.
3. Toss until popcorn is well-coated.
Serves: 10 to 12
APPROXIMATE YIELD
Approximately 4 to 5 cups popped
Approximately 9 to 10 cups popped
Approximately 13 to 15 cups popped
Approximately 18 to 20 cups popped
Approximately 22 to 24 cups popped
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