Cuisinart CPM-150 User Manual - Page 6

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 serving: Calories 65 (60% from fat) • carb. 6g • pro. 1g • fat 5g sat. fat 0g • chol. 0mg • sod. 158mg • calc. 1mg • fiber 1g Cacio e Pepe Popcorn There's nothing a little (or a lot of) cacio e pepe- literally cheese and pepper-can't make infinitely better. Makes about 10 cups ¹/3 cup popcorn kernels 3 tablespoons unsalted butter, cut into pieces Pinch kosher or sea salt, plus more to taste 2 teaspoons freshly ground black pepper, divided ½ cup (1 ounce) finely grated Romano cheese 1. Remove chute and put the kernels into the popping chamber. Replace chute. 2. Place a large bowl underneath the chute and turn unit on. 3. W hile the corn is popping, melt the butter in a small skillet over medium-low heat. Once melted, stir in the salt and 1 teaspoon pepper; remove from heat and reserve. (Alternatively, microwave in a small microwave-safe bowl using the BUTTER MELT program.) 4. O nce the last kernel has popped, turn unit off. 5. Drizzle the melted butter mixture over the popped corn and toss to fully coat. Mix in the Romano cheese. Season with remaining salt and pepper. Serve immediately. Nutritional information per 1-cup serving: Calories 65 (59% from fat) • carb. 5g • pro. 2g • fat 4g " sat. fat 3g • chol. 12mg • sod. 69mg • calc. 51mg • fiber 1g Curry Popcorn If you love Indian spices, this will be a favorite for sure! Makes about 10 cups ¹/3 cup popcorn kernels 3 tablespoons grapeseed oil 2 teaspoons curry powder ½ teaspoon ground turmeric ¼-½ teaspoon kosher or sea salt pinch cayenne pepper 1. Remove chute and put the kernels into the popping chamber. Replace chute. 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 serving: Calories 59 (61% from fat) • carb. 5g • pro. 1g • fat 4g sat. fat 0g • chol. 0mg • sod. 54mg • calc. 2mg • fiber 1g Movie-Theater Butter Popcorn The key to crunchy popcorn with extra-buttery flavor is clarified butter. Forget about the fake stuff! (The result is a pronounced, clean butter flavoring that won't turn your popcorn soggy. The best part is that it can easily made in the microwave!) Makes about 10 cups 1 stick unsalted butter, cut into pieces Popcorn: ¹/3 cup popcorn kernels 3 tablespoons clarified butter (instructions in step 1) ½ teaspoon kosher or sea salt, plus more to taste 1. P lace butter in a microwave-safe glass measuring cup. Microwave on HIGH (70% if using a high-wattage microwave) for 1 minute. Melted butter will have separated into three layers. At the center will be the clarified butter: a clear golden-yellow liquid. If not fully melted, let settle then microwave in 30-second bursts until layers are distinct. Let it rest for a few minutes, then spoon off top layer and discard. 6