Making Popcorn With a Hot Air Popcorn maker machine

 

Making popcorn yourself is easy and fun with a hot air popcorn popper. When you make your popcorn with this method it comes out airy and fluffy instead of oily. It also has the added benefit that you can choose how much butter and salt to put on your popcorn. This is very nice if you find the pre-packaged microwave popcorn to be too salty or oily for your tastes.

 

Step 1: Gather Your Equipment

Equipment Required:

hot air popcorn maker machine

large bowl

measuring spoons (your popcorn popper may come with it's own custom measuring device)

knife

 

Step 2: Gather Your Ingredients

� stick (� cup) of butter or margarine (more or less as desired)

salt

popcorn kernels

 

Step 3:

Plug in popcorn maker.

Place bowl under spout of popcorn maker.

Step 4:

Measure out your kernels (if your hot air popcorn maker comes with a measuring device, use that, otherwise anything between a half and three quarters cup should be sufficient)

 

Step 5:

Pour the kernels into the popcorn maker from the top.

 

Step 6:

Place the plastic guard that comes with your popcorn maker on top. ( if your popcorn maker came with a measuring cup like the one in the picture, make sure to place the measuring cup over the hole on top of the popcorn maker.)

Cut off the amount of butter or margarine you would like. (2-4 Tbsp typically)

Some hot air popcorn makers use the measuring cup on top as a place to melt the butter while the popcorn pops. If your popcorn popper has this feature, place butter in the measuring cup to allow butter to melt as the popcorn pops. Otherwise, put the butter in your measuring cup and melt in in the microwave (30 seconds or less should do).

Step 7:

Turn on popcorn maker. (Do not remove the top cover while the popcorn popper is on. Do not touch the inside of the popcorn maker while it is on as it may burn you).

Wait for the kernels to stop popping.

Tilt the popcorn maker towards the spout to pour the remaining kernels into the bowl.

Turn off popcorn maker.

Pour melted butter on popcorn according to desired taste.

 

Step 8:

Sprinkle salt on popcorn according to desired taste.

Enjoy. A lot!

Popcorn should come out light and fluffy with a salty, buttery taste that will melt delightfully in your mouth!

RECIPES of Your Delicious Popcorn

 

Southwestern Popcorn

Makes sixteen �-cup servings

8 cups popped popcorn

� cup toasted pepitas

3 tablespoons unsalted butter

1 teaspoon chili powder

1 teaspoon paprika

� teaspoon kosher salt

� teaspoon dried oregano

� teaspoon granulated garlic

1⁄8 teaspoon cayenne pepper

Place popcorn and pepitas in large mixing bowl. Melt the butter in a small skillet. Stir in the spices. Cook spices for about 2 minutes to release flavors. Pour butter over popcorn and toss to coat evenly. Serve.

Nutritional information per �-cup serving: Calories 69 (66% from fat) • carb. 3g • pro. 3g • fat 5g • sat. fat 2g • chol. 6mg • sod. 45mg • calc. 5mg • fiber 1g

 

Wasabi Popcorn

Makes sixteen �-cup servings

8 cups popped popcorn

3 tablespoons butter

� teaspoon wasabi powder

� teaspoon salt

Place the popcorn in a large mixing bowl. Melt the butter in a small skillet. Stir in the wasabi and salt and cook for about 3 minutes. Pour wasabi butter over popcorn and toss to coat evenly. Serve.

Nutritional information per �-cup serving: Calories 38 (72% from fat) • carb. 2g • pro. 0g • fat 3g • sat. fat 1g • chol. 6mg • sod. 74mg • calc. 1mg • fiber 0g

 

Cheesy Popcorn

Makes sixteen �-cup servings Variation 1

8 cups popped popcorn

3 tablespoons unsalted butter

� cup grated Parmesan cheese

� teaspoon kosher salt

Place the popcorn in a large mixing bowl. Melt the butter in a small skillet and stir in the cheese and salt. Pour butter mixture over popcorn and toss to coat evenly. Serve.

Nutritional information per �-cup serving: Calories 50 (70% from fat) • carb. 2g • pro. 1g • fat 4g • sat. fat 2g • chol. 8mg • sod. 56mg • calc. 34mg • fiber 0g

 

Variation 2

8 cups popped popcorn

3 tablespoons unsalted butter

1� tablespoons packaged cheese sauce mix

Place the popcorn in a large mixing bowl. Melt the butter in a small skillet and stir in the cheese sauce mix. Pour butter mixture over popcorn and toss to coat evenly. Serve.

Nutritional information per �-cup serving: Calories 34 (63% from fat) • carb. 3g • pro. 1g • fat 2g • sat. fat 1g • chol. 6mg • sod. 31mg • calc. 3mg • fiber 0g

 

Asian Style Popcorn

Makes sixteen �-cup servings

8 cups popped popcorn

3 tablespoons unsalted butter

1� tablespoons soy sauce

� teaspoon sesame oil

Place the popcorn in a large mixing bowl. Melt the butter in a small skillet and stir in the soy sauce and sesame oil. Pour soy butter over popcorn and toss to coat evenly. Serve.

Nutritional information per �-cup serving: Calories 38 (70% from fat) • carb. 2g • pro. 0g • fat 3g • sat. fat 1g • chol. 6g • sod. 97mg • calc. 1mg • fiber 0g

 

Curry Popcorn

Makes sixteen �-cup servings

8 cups popped popcorn

3 tablespoons unsalted butter

2 teaspoons curry powder

� teaspoon turmeric

� teaspoon kosher salt pinch cayenne pepper

Place popcorn in large mixing bowl. Melt the butter in a small skillet. Stir in the spices and cook for about 2 minutes to release flavors. Pour butter over popcorn and toss to coat evenly. Serve. Nutritional information per �-cup serving: Calories 37 (69% from fat) • carb. 2g • pro. 0g • fat 3g • sat. fat 1g • chol. 6mg • sod. 42mg • calc. 2mg • fiber 1g

 

Pesto Popcorn

Makes sixteen �-cup servings

8 cups popped popcorn

3 tablespoons unsalted butter

4 tablespoons prepared pesto (see recipe below)

Place the popcorn in a large mixing bowl. Melt the butter in a small skillet and stir in prepared pesto. Pour pesto butter over popcorn and toss to coat evenly. Serve.

Nutritional information per �-cup serving: Calories 50 (77% from fat) • carb. 2g • pro. 1g • fat 4g • sat. fat 2g • chol. 6mg • sod. 23mg • calc. 9mg • fiber 0g

 

Pesto

Makes about � cup

1 small clove garlic

1 ounce Parmesan cheese, cut into 1" cubes

3 cups packed fresh basil 1 teaspoon kosher salt

� cup extra virgin olive oil

Insert the metal chopping blade into a food processor. With the machine running, drop the garlic down the small feed tube. Once the garlic is processed, drop the Parmesan down the small feed tube. Process for about 10 seconds. Scrape the work bowl and add the basil and salt. Process for another 5 to 10 seconds. With machine running, pour olive oil down small feed tube. Allow machine to run until mixture is emulsified, about 15 to 20 seconds

 

Popcorn Snack Mix

Makes about sixteen �-cup servings

6 cups popped popcorn

1 cup mini pretzels or pretzel sticks

� cup peanuts

� cup roasted mixed nuts

4 tablespoons unsalted butter

� teaspoon paprika

� teaspoon kosher salt

� teaspoon granulated garlic

� teaspoon Worcestershire sauce dash hot sauce

Preheat oven to 300�F.

Prepare a sheet tray by lining it with foil; spray with cooking spray.

Place the popcorn, pretzels, and nuts in a large mixing bowl. Melt the butter in a small skillet and stir in the spices, Worcestershire and hot sauces.

Pour butter mixture over popcorn and toss to coat evenly. Pour mix onto prepared sheet tray. Bake for about 20 minutes, stirring occasionally. Serve.

Nutritional information per �-cup serving: Calories 135 (50% from fat) • carb. 14g • pro. 3g • fat 7g • sat. fat 2g • chol. 8mg • sod. 283mg • calc. 8mg • fiber 1g

 

Buffalo Style Popcorn

Makes sixteen �-cup servings

8 cups popped popcorn

3 tablespoons unsalted butter

1� tablespoons hot sauce

� teaspoon cider vinegar

Place popcorn in large mixing bowl. Melt the butter in a small skillet and stir in the hot sauce and vinegar. Pour butter over popcorn and toss to coat evenly. Serve.

Nutritional information per �-cup serving: Calories 31 (66% from fat) • carb. 2g • pro. 0g • fat 2g • sat. fat 1g • chol. 6mg • sod. 68mg • calc. 1mg • fiber 0g

 

Caramel-Nut Popcorn

Makes eighteen to twenty �-cup servings

8 cups popped popcorn

� cup whole almonds

� cup roasted cashews

� cup macadamia nuts

� cup unsalted butter

� cup light corn syrup

1 cup brown sugar

1 teaspoon pure vanilla extract

� teaspoon baking soda

Preheat oven to 300�F.

Prepare a sheet tray by lining it with foil; spray with cooking spray.

Place popcorn and nuts in a large mixing bowl that has also been sprayed with cooking spray. Reserve. Place the butter, corn syrup, and brown sugar in a 3-quart saucepan over high heat. Bring mixture to a boil. Using a candy thermometer, bring mixture to 275�F, and remove pan from heat. Stir in vanilla and baking soda very carefully, as caramel can sputter when ingredients are added.

Pour mixture over popcorn and nuts and toss immediately with a heatproof spatula.

Pour popcorn mixture out onto prepared sheet pan and place in preheated oven. Bake for about 45 minutes, stirring every 15 minutes. Allow to cool and then break pieces up to serve.

 

To make popcorn balls:

Bring the butter, sugar, corn syrup mixture to 270�–275�F. Follow the instructions as above: add the vanilla and baking soda, pour evenly over popcorn and nuts. Instead of placing in the oven, grease your hands well with butter and form the popcorn into balls. Be careful as the caramel is hot. Place on a lined baking tray and allow to cool completely. Once cool, serve or store individually wrapped in plastic.

Nutritional information per �-cup serving: Calories 178 (51% from fat) • carb. 21g • pro. 3g • fat 11g • sat. fat 4g • chol. 12mg • sod. 25 mg • calc. 28mg • fiber 1g

 

Peanut Butter Popcorn

Makes sixteen �-cup servings

8 cups popped popcorn

� cup light corn syrup

� cup granulated sugar

� cup unsalted butter

� cup peanut butter

Preheat oven to 300�F.

Prepare a sheet tray by lining it with foil; spray with cooking spray. Place popcorn in a large mixing bowl that has also been sprayed with cooking spray and reserve.

Place the corn syrup, sugar, and butter in a 3-quart saucepan over high heat. Bring mixture to a boil. Using a candy thermometer, bring mixture to 270�F, and remove pan from heat. Stir in peanut butter very carefully, as caramel can sputter when ingredients are added.

Pour mixture over popcorn and toss immediately with a heatproof spatula. Pour popcorn mixture out onto prepared sheet pan and place in preheated oven. Bake for about 45 minutes, stirring every 15 minutes. Allow to cool and then break pieces up to serve.

Nutritional information per �-cup serving: Calories 137 (54% from fat) • carb. 14g • pro. 2g • fat 8g • sat. fat 4g • chol. 12mg • sod. 36mg • calc. 8mg • fiber 0g

 

Chocolate Popcorn

Makes sixteen �-cup servings

8 cups popped popcorn

1 cup roasted peanuts

4 tablespoons unsalted butter

� cup corn syrup

� cup granulated sugar

1 cup semisweet chocolate chips

1 teaspoon pure vanilla extract

Preheat oven to 300�F. Prepare a sheet tray by lining it with foil; spray with cooking spray.

Place popcorn and nuts in a large mixing bowl that has also been sprayed with cooking spray. Reserve.

Place the butter, corn syrup, and sugar in a 3-quart saucepan over high heat. Bring mixture to a boil. Once all the sugar is melted, and about 5 minutes after mixture comes to a boil, stir in chocolate chips and vanilla, stirring until chocolate is melted. Pour mixture over popcorn and nuts and stir to coat as evenly as possible. Pour popcorn and chocolate into prepared sheet tray.

Bake for 1 hour, stirring mixture every 15 minutes or so. Once cool, break popcorn up into pieces and serve.

Nutritional information per �-cup serving: Calories 158 (41% from fat) • carb. 22g • pro. 2g • fat 7g • sat. fat 2g • chol. 0g • sod. 6mg • calc. 8mg • fiber 3g

 

Nutty Caramel Chocolate Popcorn Bark

Makes about 18–20 servings

8 cups popped popcorn

1 cup mixed roasted nuts

� cup unsalted butter

1 cup light corn syrup

� cup brown sugar

� cup granulated sugar

1 teaspoon vanilla extract

� teaspoon baking soda

3 cups semisweet chocolate morsels

Preheat oven to 300�F. Prepare a sheet tray by lining it with foil; spray with cooking spray. Place popcorn and nuts in a large mixing bowl that has also been sprayed with cooking spray. Reserve. Place the butter, corn syrup, brown sugar and granulated sugar in a 3-quart saucepan over high heat. Bring mixture to a boil.

Using a candy thermometer, bring mixture to 275�F and remove pan from heat. Very carefully stir in vanilla and baking soda. Pour mixture over popcorn and nuts and toss immediately with a heatproof spatula.

Pour popcorn mixture out onto prepared sheet pan and place in preheated oven. Bake for about 45 minutes, stirring every 15 minutes.

Place chocolate in a double boiler to melt. When the popcorn has cooled slightly, drizzle the melted chocolate over it. Allow to cool completely so that the chocolate hardens, and then break into pieces to serve.

Nutritional information per �-cup serving: Calories 323 (48% from fat) • carb. 41g • pro. 2g • fat 18g • sat. fat 8g • chol. 24mg • sod. 40mg • calc. 17mg • fiber 4g

For best results, use an all-natural soft-shelled popping corn. Some brands of kernels have a harder outer shell and may result in fewer popped kernels.

No. The use of oil, shortening, butter or margarine in the popping chamber will cause damage to this type of unit. Our hot air popcorn makers are ideal for healthy, oil-free popcorn popping. Of course, once your popcorn has popped, you can always toss your popcorn in a few teaspoons of oil or butter, and top it off with your favorite seasonings. Try grated parmesan or Cajun spices – or get creative!