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 14 cups
1tablespoon vegetable or grapeseed oil
½cup popcorn kernels
½to ¾ teaspoon kosher salt
3tablespoons unsalted butter, melted
1.Evenly distribute the vegetable oil on the popping plate of the Popcorn Maker. Add the popcorn kernels. Place 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.Stir the salt into the melted butter, and pour evenly over the popcorn and mix to fully coat.
Nutritional information per
Calories 46 (50% from fat) • carb. 6g • pro. 1g • fat 3g
• sat. fat 1g• chol. 4mg • sod. 81mg • calc. 0mg • 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 14 cups
1tablespoon vegetable or grapeseed oil
½cup popcorn kernels
½to ¾ teaspoon kosher salt
2 to 3 tablespoons extra virgin olive oil
1.Evenly distribute the vegetable oil on the pop- ping plate of the Popcorn Maker. Add the pop- corn 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.Stir the salt into the olive oil, pour evenly over the popcorn, and mix to fully coat.
Nutritional information per
Calories 49 (54% from fat) • carb. 6g • pro. 1g • fat 3g
• sat. fat 0g • chol. 0mg • sod. 81mg • calc. 0mg • fiber 1g
Pesto Popcorn
A fun and delicious way to use up
some leftover pesto.
Makes about 12 cups
1tablespoon vegetable or grapeseed oil
½cup popcorn kernels
3 tablespoons prepared pesto
2 to 3 tablespoons extra virgin olive oil (depending on the consistency of the pesto that you are using)
1.Evenly distribute the vegetable 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.Stir the pesto and olive oil together until fully combined. Pour evenly over the popcorn and stir to combine. Serve immediately.
Nutritional information per
Calories 93 (67% from fat) • carb. 7g • pro. 2g • fat 7g
• sat. fat 1g • chol. 1mg • sod. 70mg • calc. 19mg • fiber 1g
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