Recipes - Nostalgia Products RHP310RED Serie Instrucciones Y Recetas

RECIPES

The '50S-STYLE HOT AIR POPCORN MAKER makes hot, fresh popcorn
anytime! Enjoy your freshly popped corn in a variety of ways:
• Regular theater style popcorn – add butter and salt.
• Add a pinch of sugar and salt to popcorn for a sweet kettle corn taste.
• Flavored popcorn – add seasoning from any gourmet popcorn seasoning kit.
• Try some of these fun recipes
NOTE: 1 Gallon = 16 Cups
PARMESAN POPCORN
• 1 Gallon Popped Corn
• 1 Tsp. Garlic Powder
• 3 Green Onions,
finely chopped
• ½ Tsp. Cracked
Pepper
• 1 Tsp. Sea Salt
• 1 Cup Parmesan
Cheese, grated (more
or less to taste)
• 3 Tbsp. Olive
Oil, heated
TRADITIONAL POPCORN BALLS
• ½ Cup Unpopped
Popcorn
• ½ Cup Corn Syrup
• ½ Cup Granulated
Sugar
• ½ Tsp. Salt
• 1 Stick of Butter,
softened
Pop corn kernels using the '50S-STYLE HOT AIR POPCORN
MAKER as directed in HOW TO OPERATE section.
Combine garlic powder, green onions, cracked
pepper, sea salt and parmesan cheese. Set aside.
In a large mixing bowl, drizzle hot olive oil over popcorn.
Toss until well coated.
Slowly add in dry ingredients while continuously
stirring popcorn until well coated.
You may also shake the dry ingredients over
popcorn in a large paper or muslin bag.
Pop corn kernels using the '50S-STYLE HOT AIR POPCORN
MAKER as directed in HOW TO OPERATE section.
Mix corn syrup, sugar and salt together in pot and
dissolve over medium heat for about 3 minutes.
Add popcorn to pot, stirring and tossing consistently
until popcorn is evenly coated at low heat.
Remove from heat.
Use softened butter to form balls while
popcorn mixture is still warm.
Wrap individual balls in plastic wrap, tie
and store at room temperature.
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