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TIPS:
• This popcorn maker is designed for all regular and premium brands of popcorn. Also,
yellow popcorn generally pops larger than white popcorn. (Organic popcorn is not highly
recommended for this machine).
• Please note to use fresh popcorn as older popcorn can scorch and cause smoking.
• Once the pack of corn kernels is opened, we suggest it is used completely, or it should be
stored in an airtight container in the fridge.
• If your popcorn is old and dried out, you can “freshen” it by putting the kernels into an air
tight container leaving some space for shaking. Put in 1 teaspoon of water for each cup of
popcorn. Shake twice a day for 3 days leaving the container in the refrigerator. Then the
kernels should be fresh again.
• NEVER put any seasoning or oil in the popcorn popping chamber. ALWAYS season your
popped popcorn after the popcorn has been popped and removed from the old fashion
popcorn maker.
Recipes
Classic Popcorn:
Melt butter or margarine in microwave. Pour
over fresh popcorn and toss with salt.
Herb Popcorn:
Spray fresh popcorn with favourite vegetable
spray or toss with melted butter/margarine.
Sprinkle with herbs such as: garlic powder,
chili powder, basil, oregano or Garlic-Herb
Sprinkle (see below).
Garlic-Herb Sprinkle:
Mix 2 teaspoons of each – dry oregano, dry
basil leaves, and dry thyme leaves. Add 1
teaspoon each of garlic powder and onion
powder; stir well. Makes enough for 12 cups
of fresh popcorn.
Easy Caramel Corn
8 cups of popped popcorn
1 package of (14 oz) caramels
(approx. 48 pcs)
2 tablespoons water
2 tablespoons of butter or margarine
Put the popcorn in a large bowl. In a separate
microwave safe glass bowl, microwave the
caramels, water and butter on high for 2 to 2 ½
minutes; until the caramels are melted, stirring
frequently. Pour the caramel mixture over the
popcorn and toss to coat well. Let cool about 5
minutes. With slightly dampened hands, shape
into 8 balls around wooden sticks, if desired.
Cheesy Popcorn:
Toss fresh popcorn with freshly grated
parmesan cheese.
Kettle Corn:
Spray fresh popcorn with favourite vegetable
spray or toss with melted butter/margarine.
Toss popcorn with 1/4 cup of sugar and 1/4
teaspoon of cinnamon.
Traditional Caramel Corn
10 cups popped popcorn
1/3 cup butter or margarine
2/3 cup packed brown sugar
1/3 light corn syrup
1/4 teaspoon baking soda
1/2 teaspoon vanilla
In a 4 litre (16 cups) microwave safe bowl,
microwave the butter on high until melted.
Stir in the brown sugar and the corn syrup.
Microwave on high until mixture boils
approximately 1-3 minutes. Do not stir the
mixture while it is heating. Remove from the
microwave, use mitts as the mixture is HOT!
Stir in the baking soda and the vanilla. Stir
in the popcorn and mix well. Microwave on
medium-high for another minute and stir until
the popcorn is well coated. Spread on a cookie
sheet and let cool completely. Break apart and
store in a tightly covered container
Or, while still warm, but safe to handle, grease
your hands and form popcorn into balls.
NOTE:
you can also add peanuts, candy coated chocolates, chow mein noodles, raisins,
candy corn, pretzel sticks, gummy pieces, peanut butter candy pieces – make up your own
combinations!