1.Preheat oven to 300°F. Line a rimmed baking sheet with foil and lightly coat the foil with the cooking spray.
2.Evenly distribute the 1 tablespoon of oil on the popping plate of the Popcorn Maker. Add the popcorn kernels. Put the inverted bowl on top of the popping plate. Turn the power switch to ON.
3.When the kernels have finished popping, turn power switch to OFF. Put bowl cap on bowl. Unlock and turn bowl over onto a flat surface. Remove the base from the bowl.
4.Stir together the butter/oil, spices, Worcester- shire, hot sauce and salt. Pour evenly over the popcorn and mix to combine.
5.Pour mixture onto the prepared baking sheet. Add the pretzels and mixed nuts and toss to fully coat.
6.Bake for about 20 minutes, stirring occasion- ally to combine flavors. Serve immediately.
Nutritional information per
Calories 143 (66% from fat) • carb. 10g • pro. 3g • fat 11g
• sat. fat 1g • chol. 0mg • sod. 45mg • calc. 9mg • fiber 2g
Cinnamon Sugar Popcorn
This classic combination of butter paired with cinnamon sugar makes a delicious popcorn treat!
Makes about 14 cups
1tablespoon vegetable or grapeseed oil
½cup popcorn kernels
4tablespoons melted, unsalted butter or vegetable/grapeseed oil
2 tablespoons granulated sugar
¼teaspoon ground cinnamon (add an extra pinch if you are a big cinnamon lover!)
pinch kosher salt
1.Evenly distribute the 1 tablespoon of oil on the popping plate of the Popcorn Maker. Add the popcorn kernels. Put the inverted bowl on top of the popping plate. Turn the power switch to ON.
2.When the kernels have finished popping, turn power switch to OFF. Put bowl cap on bowl. Unlock and turn bowl over onto a flat surface. Remove the base from the bowl.
3.Pour the butter/oil evenly over the popcorn and toss to mix. Add the sugar, cinnamon and salt and toss to evenly combine. Serve immedi- ately.
Nutritional information per
Calories 73 (59% from fat) • carb. 7g • pro. 1g • fat 5g
• sat. fat 0g • chol. 0mg • sod. 10mg • calc. 0mg • fiber 1g
Caramel Popcorn
This caramel corn has a buttery toffee flavor. See our variation to turn this into yummy popcorn balls.
Makes about ten cups
2teaspoons vegetable or grapeseed oil
1⁄3cup popping kernels
4tablespoons unsalted butter
½ cup packed light brown sugar
2½ tablespoons light corn syrup
1½ tablespoons water
¼ teaspoon kosher salt
½ teaspoon baking soda
1.Evenly distribute the 1 tablespoon of oil on the popping plate of the Popcorn Maker. Add the popcorn kernels. Put the inverted bowl on top of the popping plate. Turn the power switch to ON.
2.When the kernels have finished popping, turn power switch to OFF. Put bowl cap on bowl. Unlock and turn bowl over onto a flat surface. Remove the base from the bowl.
3.While the corn is popping, put the butter, brown sugar, corn syrup, water and salt into a small,
4.Watch the caramel mixture on the stove closely. Using a candy thermometer, moni- tor the temperature of the caramel. It should be between 240°F and 260°F, not exceeding
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