7
Curry Popcorn
Makes sixteen
1
⁄
2
-cup servings
8
cups popped popcorn
3
tablespoons unsalted butter
2
teaspoons curry powder
1
⁄
2
teaspoon turmeric
1
⁄
2
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
1
⁄
2
-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
1
⁄
2
-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
1
⁄
2
-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
3
⁄
4
cup
1
small clove garlic
1
ounce Parmesan cheese,
cut into 1" cubes
3
cups packed fresh basil
1
teaspoon kosher salt
1
⁄
2
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 5–10 seconds. With
machine running, pour olive oil down small feed
tube. Allow machine to run until mixture is
emulsified, about 15–20 seconds.
Popcorn Snack Mix
Makes about sixteen
1
⁄
2
-cup servings
6
cups popped popcorn
1
cup mini pretzels or pretzel sticks
3
⁄
4
cup peanuts
3
⁄
4
cup roasted mixed nuts
4
tablespoons unsalted butter
1
⁄
2
teaspoon paprika
1
⁄
2
teaspoon kosher salt
1
⁄
4
teaspoon granulated garlic
1
⁄
2
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
1
⁄
2
-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
1
⁄
2
-cup servings
8
cups popped popcorn
3
tablespoons unsalted butter
1
1
⁄
2
tablespoons hot sauce
1
⁄
4
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
1
⁄
2
-cup serving:
Calories 31 (66% from fat) • carb. 2g • pro. 0g • fat 2g •
sat. fat 1g • chol. 6mg • sod. 68mg • calc. 1mg • fiber 0g
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