6
7
and mix to fully coat. Serve immediately.
Nutritional information per 1-cup (250 ml) serving:
Calories 80 (65% from fat) • carb. 6g • pro. 1g • fat 6g • sat. fat 1g •
chol. 1mg • sod. 27mg • calc. 8mg • fiber 1g
Parmesan Popcorn
Parmesan gives this popcorn a great cheesy and
tangy flavour.
Makes about 10 cups (2.36 L)
¹
/
3
cup (75 ml) popcorn kernels
2
tablespoons (30 ml) extra virgin olive oil
¹
/
3
to ½
cup (75 to 125 ml) grated Parmesan
pinch kosher or 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.
Pour the oil over the popped corn, and then
the Parmesan and salt. Mix to fully coat. Serve
immediately.
Nutritional information per 1-cup (250 ml) serving:
Calories 64 (53% from fat) • carb. 6g • pro. 2g • fat 4g • sat. fat 1g •
chol. 2mg • sod. 54mg • calc. 30mg • fiber 1g
Buffalo-Style Popcorn
Spice up your popcorn with a little hot sauce!
Make about 10 cups (2.36 L)
¹
/
3
cup (75 ml) popcorn kernels
3
tablespoons (45 ml) grapeseed oil
2
tablespoons (30 ml) hot sauce
¼
teaspoon (1 ml) cider vinegar
pinch kosher or 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. While the corn is popping, stir the remaining
ingredients together until fully combined.
4. Once the last kernel has popped, turn unit off.
Pour the oil mixture over the popped corn and mix
to fully coat. Serve immediately.
Nutritional information per 1-cup (250 ml) serving:
Calories 65 (60% from fat) • carb. 6g • pro. 1g • fat 5g • sat. fat 0g •
chol. 0mg • sod. 158mg • calc. 1mg • fiber 1g
Asian-Style Popcorn
The flavours of soy and sesame give this popcorn a
different yet delicious flavour.
Makes about 10 cups (2.36 L)
¹
/
3
cup (75 ml) popcorn kernels
3
tablespoons (45 ml) grapeseed oil
2
tablespoons (30 ml) soy sauce
½
teaspoon (2 ml) hot sauce
½
teaspoon (2 ml) sesame oil
1
tablespoon (15 ml) sesame seeds
(white or black)
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 remaining
ingredients together until fully combined.
4. Once the last kernel has popped, turn unit off.
Pour the oil mixture over the popped corn and mix
to fully coat. Serve immediately.
Nutritional information per 1-cup (250 ml) serving:
Calories 76 (60% from fat) • carb. 6g • pro. 2g • fat 5g • sat. fat 0g •
chol. 0mg • sod. 222mg • calc. 4mg • fiber 1g
Curry Popcorn
If you love Indian spices, this will be a favourite for
sure!
Makes about 10 cups (2.36 L)
¹
/
3
cup (75 ml) popcorn kernels
3
tablespoons (45 ml) grapeseed oil
2
teaspoons (30 ml) curry powder
½
teaspoon (2 ml) turmeric
¼-½
teaspoon (1 to 2 ml) kosher or sea salt
pinch cayenne pepper
1. Remove chute and put the kernels into the popping
chamber. Replace chute and insert butter warming cup.
2. Place a large bow underneath the chute and turn
unit on.
3. While the corn is popping, stir the remaining
ingredients together until fully combined.
4. Once the last kernel has popped, turn unit off.
Pour the oil mixture over the popped corn and mix
to fully coat. Serve immediately.
Nutritional information per 1-cup (250 ml) serving:
Calories 59 (61% from fat) • carb. 5g • pro. 1g • fat 4g • sat. fat 0g •
chol. 0mg • sod. 54mg • calc. 2mg • fiber 1g
Southwestern Popcorn
All of your favourite southwest flavours make for a
delicious treat when paired with popcorn. Throw in
some toasted pepitas for extra crunch!
Makes about 10 cups (2.36 L)
¹
/
3
cup (75 ml) popcorn kernels
3
tablespoons (45 ml) grapeseed oil
1
teaspoon (5 ml) chili powder
1
teaspoon (5 ml) paprika
½
teaspoon (2 ml) kosher or sea salt
¼
teaspoon (1 ml) dried oregano
¼
teaspoon (1 ml) granulated garlic
¹
/
8
teaspoon (0.5 ml) cayenne pepper
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 remaining
ingredients together until fully combined.
4. Once the last kernel has popped, turn unit off.
Pour the oil mixture over the popped corn and mix
to fully coat. Serve immediately.
Nutritional information per 1-cup (250 ml) serving:
Calories 59 (61% from fat) • carb. 5g • pro. 1g • fat 4g • sat. fat 0g •
chol. 0mg • sod. 109mg • calc. 2mg • fiber 1g
Popcorn Snack Mix
A healthier version of the store-bought mixes. Make it
for your next party and it will be a hit.
Makes about 12 cups (2.84 L)
nonstick cooking spray
¹
/
3
cup (75 ml) popcorn kernels
4
tablespoons (60 ml) grapeseed oil
½
teaspoon (2 ml) paprika
¼
teaspoon (1 ml) dried oregano
¼
teaspoon (1 ml) granulated garlic
½
teaspoon (2 ml) Worcestershire sauce
dash hot sauce
1
cup (250 ml) mini pretzels or pretzel
sticks [broken into ½-inch (1.25 cm)
pieces]
1½
cups (375 ml) roasted mixed nuts
1. Preheat oven to 300°F (150°C). Line a ridged baking
sheet with foil and lightly coat the foil with the cooking
spray.
2. Remove chute and put the kernels into the popping
chamber. Replace chute and insert butter warming cup.
3. Place a large bowl underneath the chute and turn
unit on.
4. While the corn is popping, stir the oil, spices,
Worcestershire and hot sauce together until fully
combined; reserve.
5. Once the last kernel has popped, turn unit off. Add
the pretzels and mixed nuts, and then pour the oil
mixture over the mixture and toss to fully coat.
