Cuisinart CPM-150 User Manual - Page 7
Popcorn Snack Mix, Rosemary Sea Salt Popcorn
View all Cuisinart CPM-150 manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 7 highlights
Pour clear golden-yellow liquid through a cheese cloth-lined strainer or coffee filter into an airtight container. Reserve 3 tablespoons for popcorn. Refrigerate the remainder for up to 6 months. 2. Remove chute and put the kernels into the popping chamber. Replace chute. 3. P lace a large bowl underneath the chute and turn unit on. 4. O nce the last kernel has popped, turn unit off. Drizzle reserved butter over the popped corn and season with salt. Toss to fully coat. Adjust salt to taste. Serve immediately. Nutritional information per 1-cup serving: Calories 57 (63% from fat) • carb. 5g • pro. 1g • fat 4g sat. fat 2g • chol. 10mg • sod. 56mg • calc. 0mg • 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 nonstick cooking spray ¹/3 cup popcorn kernels 4 tablespoons grapeseed oil ½ teaspoon paprika ¼ teaspoon dried oregano ¼ teaspoon granulated garlic ½ teaspoon Worcestershire sauce dash hot sauce 1 cup mini pretzels or pretzel sticks (broken into ½-inch pieces) 1½ cups roasted mixed nuts 1. Preheat oven to 300°F. 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. 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 seasoned oil over the mixture and toss to fully coat. 6. Pour mixture onto the prepared baking sheet. Bake for about 20 minutes, stirring occasionally to combine flavors. Serve immediately. Nutritional information per 1-cup serving: Calories 255 (55% from fat) • carb. 24g • pro. 6g • fat 16g sat. fat 2g • chol. 0mg • sod. 602mg • calc. 21mg • fiber 3g Rosemary Sea Salt Popcorn The savory, piney note of fresh rosemary transforms an ordinary snack into something special. Makes about 10 cups 3 tablespoons extra virgin olive oil 1 whole sprig fresh rosemary, plus 1 tablespoon finely chopped fresh rosemary leaves ¹/3 cup popcorn kernels ½ teaspoon flaky sea salt, plus more to taste Freshly ground black pepper, to taste 1. Heat the olive oil in a small skillet over medium heat. Add the rosemary sprig to the hot oil and let sizzle, flipping once, until darkened and crisp, about 15 seconds per side. Transfer to a paper towel to drain. Remove infused oil from heat and let cool. Reserve sprig and oil. 2. Remove chute and put the kernels into the popping chamber. Replace chute. 3. P lace a large bowl underneath the chute and turn unit on. 4. O nce the last kernel has popped, turn unit off. Drizzle the rosemary oil over the popped corn and season with chopped rosemary, salt, and black pepper to taste. Toss to fully coat. Garnish with fried rosemary leaves from reserved sprig. Serve immediately. Nutritional information per 1-cup serving: Calories 60 (65% from fat) • carb. 5g • pro. 1g • fat 5g sat. fat 1g • chol. 0mg • sod. 116mg • calc. 1mg • fiber 1g 7