Butter/Seasoning Ratios for Popcorn
2 tablespoons melted butter for ¼ cup unpopped kernels and a minimum of 1 teaspoon of seasoning.
3tablespoons melted butter for 1⁄3 cup unpopped kernels and a minimum of
2teaspoons of seasoning.
4tablespoons melted butter for ½ cup unpopped kernels and a minimum of
2½ teaspoons to a tablespoon of seasoning.
The amount of seasoning depends on the intensity of the ingredients you are using – it is important to let your taste be your guide.
Note: Use olive oil for a little richer flavor, or grapeseed oil, which imparts no flavor at all to popcorn.
RECIPES
Traditional Popcorn
The perfect balance between butter and salt. For those who are salt sensitive adjust the amount of salt to taste.
Makes about 10 cups
¹/3 cup popcorn kernels
2tablespoons unsalted butter, cut into small cubes
½ to ¾ teaspoon kosher or sea salt
1.Remove chute and put the kernels into the popping chamber. Replace chute and insert butter warming cup.
2.Put butter into warming cup, place a large bowl underneath the chute and turn unit on.
3.Once the last kernel has popped, turn unit off. Add the salt to butter in the cup and stir to fully combine (note: some of the butter may not look fully melted, but once you stir in the salt all should be liquid).
4.Pour the butter/salt mixture over the popped corn and mix to fully coat. Serve immediately.
Nutritional information per
Calories 49 (40% from fat) • carb. 6g • pro. 1g • fat 3g • sat. fat 1g •
chol. 6mg • sod. 107mg • calc. 1mg • fiber 1g
Olive Oil Popcorn
Use olive oil as a healthier alternative to butter plus it gives the popcorn that delicious olive oil flavor.
Makes about 10 cups
¹/3 cup popcorn kernels
2tablespoons extra virgin olive oil ½ to ¾ teaspoon kosher/sea salt
1.Remove chute and put the kernels into the popping chamber. Replace chute and insert butter warming cup.
2.Place a large bowl underneath the chute and turn unit on.
3.Once the last kernel has popped, turn unit off. Add the olive oil and salt to the popped corn and mix to fully coat. Serve immediately.
Nutritional information per
Calories 53 (52% from fat) • carb. 6g • pro. 1g • fat 3g • sat. fat 0g •
chol. 0mg • sod. 118mg • calc. 1mg • fiber 1g
Pesto Popcorn
A fun and delicious way to use up some leftover pesto. Makes about 10 cups
¹/3 cup popcorn kernels
2tablespoons prepared pesto
3tablespoons extra virgin olive oil
1.Remove chute and put the kernels into the popping chamber. Replace chute and insert butter warming cup.
2.Place a large bowl underneath the chute and turn unit on.
3.While the corn is popping, stir the pesto and olive oil together until fully combined.
4.Once the last kernel has popped, turn unit off. Pour the pesto/oil mixture over the popped corn and mix to fully coat. Serve immediately.
Nutritional information per
Calories 80 (65% from fat) • carb. 6g • pro. 1g • fat 6g • sat. fat 1g •
chol. 1mg • sod. 27mg • calc. 8mg • fiber 1g
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