Cuisinart CPM-150 User Manual - Page 8

Southwestern Popcorn All of your favorite southwest flavors make for a delicious treat when paired with popcorn. Throw in some toasted pepitas for extra crunch! Makes about 10 cups ¹/3 cup popcorn kernels 3 tablespoons grapeseed oil 1 teaspoon chili powder 1 teaspoon paprika ½ teaspoon kosher or sea salt ¼ teaspoon dried oregano ¼ teaspoon granulated garlic ¹/8 teaspoon cayenne pepper 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. Place a large bowl underneath the chute and turn unit on. 4. While the corn is popping, melt the butter in a small skillet over medium-low heat. Remove from heat and reserve. (Alternatively, microwave in a small microwave-safe bowl using the BUTTER MELT program.) 5. Once the last kernel has popped, turn unit off. 6. Drizzle melted butter over the popped corn; toss to coat. Spread out on prepared baking sheet. Sift dry cake mix over buttered popcorn and toss to evenly coat. Bake popcorn for 10 minutes, tossing once halfway. (This step, known as heat-treating, eliminates the risk of ingesting harmful bacteria that can be found in raw ingredients, such as the flour used in box cake mix. It also cooks off the raw taste of flour, so the popcorn can develop the cake flavor we love!) Let cool. 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. 109mg • calc. 2mg • fiber 1g SWEET Birthday Cake Popcorn A party in every bite! No birthday required. Makes about 10 cups ¹/3 cup popcorn kernels 3 tablespoons unsalted butter ½ cup box yellow or white cake mix 1 cup (6 ounces) white chocolate chips, melted 1 teaspoon vegetable oil ¹/3 cup rainbow nonpareils or sprinkles, or a combination of both 1. Preheat the oven to 300°F. Line a baking sheet with parchment paper; reserve. 2. Remove chute and put the kernels into the popping chamber. Replace chute. 7. Meanwhile, melt white chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. (Alternatively, microwave in a small microwavesafe bowl using the CHOCOLATE MELT program.) Stir in vegetable oil to thin. Keep mixture warm. 8. Using the tines of a fork, drizzle most of the white chocolate over cooled popcorn. Sprinkle most of the nonpareils and/or sprinkles evenly over the top. Transfer to freezer just to set. Break up mixture and arrange so any bare pieces of popcorn are now exposed. Repeat with remaining white chocolate and nonpareils and/or sprinkles. Transfer to freezer once again to set. Serve immediately. Nutritional information per 1-cup serving: Calories 225 (35% from fat) • carb. 33g • pro. 2g • fat 4g sat. fat 6g • chol. 12mg • sod. 123mg • calc. 88mg • fiber 1g Caramel Popcorn This caramel corn has a buttery toffee flavor. Follow these easy steps to turn it into yummy popcorn balls. Makes about 10 cups 3 tablespoons unsalted butter ¹/3 cup packed light brown sugar 8