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Curry Popcorn
Makes sixteen ½-cup servings
8 cups popped popcorn
3 tablespoons unsalted butter
2 teaspoons curry powder
½ teaspoon turmeric
½ 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 fl avours.
Pour butter over popcorn and toss to coat
evenly. Serve.
Nutritional information per ½-cup serving:
Calories 37 (69% from fat) • carb. 2g • pro. 0g • fat 3g
• sat. fat 1g • chol. 6mg • sod. 42mg • calc. 2mg • fi bre 1g
Pesto Popcorn
Makes sixteen ½-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 ½-cup serving:
Calories 50 (77% from fat) • carb. 2g • pro. 1g • fat 4g
• sat. fat 2g • chol. 6mg • sod. 23mg • calc. 9mg • fi bre 0g
Pesto
Makes about ¾ cup
1 small clove garlic
30g Parmesan cheese,
cut into 2.5cm cubes
3 cups packed fresh basil
1 teaspoon kosher salt
½ 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 emulsifi ed, about 15 to 20
seconds.
Popcorn Snack Mix
Makes about sixteen ½-cup servings
6 cups popped popcorn
1 cup mini pretzels or pretzel sticks
¾ cup peanuts
¾ cup roasted mixed nuts
4 tablespoons unsalted butter
½ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon granulated garlic
½ teaspoon Worcestershire sauce
dash hot sauce
Preheat oven to 150°C.
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 ½-cup serving:
Calories 135 (50% from fat) • carb. 14g • pro. 3g • fat 7g
• sat. fat 2g • chol. 8mg • sod. 283mg • calc. 8mg • fi bre 1g