West Bend 82306, L5557B instruction manual Recipes, Stir Crazy Crunch, Molasses Popcorn Balls

Popping Additional Batches of Popcorn - If you plan to pop more corn immediately, transfer popcorn from serving cover to another serving bowl. Follow steps 1 through 6 above.

RECIPES

Try some of our favorite recipes using the Stir Crazy® Corn Popper that we have included on the following pages to get you started.

Stir Crazy® Crunch

2Qts

¾Cup

¾Cup ½ Cup ½ Cup

1Tsp ½ Cup ¼ Tsp

1Cup

Plain popcorn Sugar

Packed brown sugar Light corn syrup Water

White vinegar Butter or margarine

Salt

Dry roasted peanuts

1.Prepare 4 quarts of unbuttered popcorn according to instructions. Place in large, buttered, heatproof bowl.

2.In a 2-quart saucepan, combine sugars, syrup, water, vinegar, butter and salt. Cook over low heat, stirring until sugar dissolves. Increase the heat setting to medium and cook syrup to 290°F on candy thermometer, stirring frequently.

Remove from heat and add peanuts. Pour over popcorn, tossing corn to coat well. Spread mixture into buttered 13x9x2 inch baking pan. When cool, break into pieces.

Molasses Popcorn Balls

4Qts

1Cup

1Cup

½Tsp

1Cup

Plain popcorn Molasses Sugar

Salt

Wheat germ

1.Prepare 4 quarts of unbuttered popcorn according to instructions. Place in a large, buttered, heatproof bowl.

2.In a 2-quart saucepan, combine molasses, sugar and salt. Cook over low heat, stirring until sugar dissolves. Increase the heat setting to medium and cook syrup until it reaches 260°F on a candy thermometer. In the meantime, heat wheat germ in a small skillet over low heat, stirring until warm. When syrup reaches 260°F, stir in warm wheat germ. Pour syrup over popcorn, tossing to coat evenly.

6