Cuisinart CPM-800C manual Curry Popcorn, Pesto Popcorn, Popcorn Snack Mix, Buffalo Style Popcorn

Curry Popcorn

Makes sixteen 1⁄2-cup (125 ml) servings

8 cups (2 L) popped popcorn

3tablespoons (45 ml) unsalted butter

2teaspoons (10 ml) curry powder

1⁄2 teaspoon (2 ml) turmeric

1⁄2 teaspoon (2 ml) kosher salt pinch cayenne pepper

Place popcorn in large mixing bowl. Melt the butter in a small skillet. Stir in the spices and cook for about 2 minutes to release flavours. Pour butter over popcorn and toss to coat evenly. Serve.

Nutritional information per 1⁄2-cup (125 ml) serving:

Calories 37 (69% from fat) • carb. 2g • pro. 0g • fat 3g • sat. fat 1g • chol. 6mg • sod. 42mg • calc. 2mg • fiber 1g

Pesto Popcorn

Makes sixteen 1⁄2-cup (125 ml) servings

8 cups (2 L) popped popcorn

3tablespoons (45 ml) unsalted butter

4tablespoons (90 ml) prepared pesto (see recipe below)

Place the popcorn in a large mixing bowl. Melt the butter in a small skillet and stir in prepared pesto. Pour pesto butter over popcorn and toss to coat evenly. Serve.

Nutritional information per 1⁄2-cup (125 ml) serving:

Calories 50 (77% from fat) • carb. 2g • pro. 1g • fat 4g • sat. fat 2g • chol. 6mg • sod. 23mg • calc. 9mg • fiber 0g

machine running, pour olive oil down small feed tube. Allow machine to run until mixture is emulsified, about 15–20 seconds.

Popcorn Snack Mix

Makes about sixteen 1⁄2-cup (125 ml) servings

6 cups (1.5 L) popped popcorn

1cup (250 ml) mini pretzels or pretzel sticks

3⁄4 cup (175 ml) peanuts

3⁄4 cup (175 ml) roasted mixed nuts

4tablespoons (90 ml) unsalted butter

1⁄2 teaspoon (2 ml) paprika

1⁄2 teaspoon (2 ml) kosher salt

1⁄4 teaspoon (1 ml) granulated garlic

1⁄2 teaspoon (2 ml) Worcestershire sauce dash hot sauce

Preheat oven to 300°F (150°C).

Prepare a sheet tray by lining it with foil; spray with cooking spray.

Place the popcorn, pretzels, and nuts in a large mixing bowl. Melt the butter in a small skillet and stir in the spices, Worcestershire and hot sauces. Pour butter mixture over popcorn and toss to coat evenly.

Pour mix onto prepared sheet tray. Bake for about 20 minutes, stirring occasionally. Serve.

Nutritional information per 1⁄2-cup (125 ml) serving:

Calories 135 (50% from fat) • carb. 14g • pro. 3g • fat 7g • sat. fat 2g • chol. 8mg • sod. 283mg • calc. 8mg • fiber 1g

Pesto

Makes about 3⁄4 cup (175 ml)

1 small clove garlic

1ounce (30 g) Parmesan cheese, cut into 1" (2.5 cm) cubes

3cups (750 ml) packed fresh basil

1teaspoon (5 ml) kosher salt

1⁄2 cup (125 ml) extra virgin olive oil

Insert the metal chopping blade into a food processor. With the machine running, drop the garlic down the small feed tube. Once the garlic is processed, drop the Parmesan down the small feed tube. Process for about 10 seconds. Scrape the work bowl and add the basil and salt. Process for another 5–10 seconds. With

Buffalo Style Popcorn

Makes sixteen 1⁄2-cup (125 ml) servings

8 cups (2 L) popped popcorn

3tablespoons (45 ml) unsalted butter

11⁄2 tablespoons (25 ml) hot sauce

1⁄4 teaspoon (1 ml) cider vinegar

Place popcorn in large mixing bowl. Melt the butter in a small skillet and stir in the hot sauce and vinegar. Pour butter over popcorn and toss to coat evenly. Serve.

Nutritional information per 1⁄2-cup (125 ml) serving:

Calories 31 (66% from fat) • carb. 2g • pro. 0g • fat 2g • sat. fat 1g • chol. 6mg • sod. 68mg • calc. 1mg • fiber 0g

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