4
4. Remove the scalloped stirring arm (Fig. C) from the popper base. Simply unscrew the black
stirring arm knob by turning it counterclockwise and remove the stirring arm. Wash the knob
and stirring arm in warm, sudsy water. Rinse and dry thoroughly.
Do not wash these parts in
an automatic dishwasher.
Wipe the popper base with a damp cloth to clean.
WARNING!
As with any motorized appliance, to prevent water from damaging the motor or
heating element, the base of your popper should never be filled with water, immersed in water
or other liquid, or washed in a dishwasher.
Helpful Hint:
After preparing kettle corn, clean the popper base with a moistened cloth or a
non-metal cleaning pad, such as a Scotch-Brite* Multi-Purpose Scrub Sponge or a Scotch-
Brite* Dobie* Cleaning Pad. Firm pressure can be applied, if necessary.
Do not use steel wool or abrasive kitchen cleaners.
5. After cleaning and drying, place the stirring arm back on the popper base, with the rounded portion facing up as shown in Fig. C,
and reattach the stirring arm knob. Turn the knob clockwise until it is finger-tight.
6. The popper base nests inside the popper cover for convenient storage.
Recipes
Old-Fashioned Kettle Corn
½ cup popcorn
3 tablespoons vegetable oil
3 tablespoons sugar
Pour popcorn into the popper base, distributing it evenly around the loading area. Drizzle vegetable oil over the corn; sprinkle sugar
over the oil and popcorn. Place popper cover/serving bowl over the popper base and pop corn according to instructions in the
How to
Use
section.
Preparation tips:
Sugar can easily burn, so the following tips will help minimize scorched kernels of kettle corn: Use only fresh popcorn.
Use no more than ½ cup popcorn. Flip the popcorn popper immediately when popping begins to slow.
Classic Caramel Corn
6 quarts popped popcorn
1 cup butter
2 cups firmly packed brown sugar
½ cup light corn syrup
1 teaspoon salt
½ teaspoon baking soda
Preheat oven at 250°F. Spray a large mixing bowl and two rimmed 17 x 12-inch baking pans lightly with no-stick cooking spray. Place
popped popcorn inside mixing bowl; set aside. In a medium pan combine butter, brown sugar, corn syrup, and salt. Bring to a boil over
medium heat, stirring constantly. Lower heat; boil 5 minutes without stirring. Remove from heat and stir in baking soda. Gradually pour
over reserved popped corn, mixing well to coat. Spread coated popcorn evenly into prepared baking pans. Bake for 1 hour, stirring every
15 minutes. Remove from oven and cool completely. Store in an air-tight container.
Makes 5 quarts.
Popcorn Italiano
2 quarts popped popcorn
2 tablespoons butter, melted
1 teaspoon Italian seasoning
3 tablespoons grated Parmesan cheese
⅛ teaspoon salt, or as desired
Preheat oven at 250°F. Combine melted butter and Italian seasoning; pour over popcorn. Toss. Sprinkle cheese and salt over popcorn;
mix well. Spread popcorn evenly into a rimmed 17 x 12-inch baking pan. Bake for 10 minutes. Remove from oven and cool completely.
Preparation tip:
It is not necessary to bake popcorn, but it produces crispier popcorn.
Sassy South of the Border Popcorn
1 teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon popcorn salt
⅛ teaspoon ground red pepper
⅓ cup popcorn
1½ tablespoons vegetable oil
1 tablespoon butter, thinly sliced
Mix garlic powder, chili powder, cumin, salt, and red pepper in a small bowl; set aside. Pour popcorn into the popper base, distributing
it evenly around the loading area. Drizzle vegetable oil over the corn. Place the popper cover/serving bowl over the popper base. Place
butter in butter melter and pop corn according to instructions in the
How to Use
section. After flipping popper, remove base. Shake bowl
to distribute butter. Sprinkle seasoning evenly over popcorn; shake to distribute.
* Scotch-Brite and Dobie are registered trademarks of 3M Company. Presto is not affiliated with 3M Company.
Scalloped stirring
arm facing up
Stirring arm
knob
Fig. C