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• Popping Additional Batches of Popcorn - If you plan to pop more corn immediately, transfer popcorn from
serving cover to another serving bowl. Follow steps 1 through 6 above.
CLEANING YOU STIR CRAZY
CORN POPPER
• Clean Popper After Every Use - Your corn popper should be cleaned after each use. Always allow popper to cool before
cleaning.
• Cleaning Popper Cover - Wash cover and plastic cap in hot soapy water with a dishcloth or sponge. Rinse thoroughly and
dry. Do not use scouring pad or abrasive powder on cover as these could cause scratching.
• Cleaning Stirring Rod - Remove stirring rod from base by unscrewing center knob. Wash rod and knob with hot soapy
water using a dishcloth or sponge. Rinse thoroughly and dry. Replace stirring rod after cleaning base, making sure it fits
into notched area around screw. Secure with center knob.
Cleaning Popper Base - Clean non-stick surface of base with a damp soapy dishcloth, sponge or nylon scouring pad
such as Scotch Brite Cookware Scrub’nSponge. Wipe surface with a damp cloth and dry. Do not use abrasive scouring
pads or powders on non-stick finish as scratching may occur. After consistent use, the non-stick finish may discolor. To
remove discoloration, use a soft cloth saturated with lemon juice or vinegar and rub over finish. Then wipe the finish with a
damp cloth and dry. DO NOT PLACE POPPER COVER, PLASTIC CAP, STIRRING ROD, BASE OR CORD IN
AN AUTOMATIC DISHWASHER.
CAUTION: To prevent personal injury or electric shock, do not immerse popper base, its cord or plug in water or other
liquid.
RECIPES
Stir Crazy
Crunch
2 quarts plain popcorn 1 teaspoon white vinegar
¾ cup sugar ½ cup butter or margarine
¾ cup packed brown sugar ¼ teaspoon salt
½ cup light corn syrup 1 cup dry roasted peanuts
½ cup water
1. Prepare 4 quarts of unbuttered popcorn according to instructions. Place in large, buttered heat-proof bowl.
2. In a 2-quart saucepan, combine sugars, syrup, water, vinegar, butter and salt. Over medium heat, cook over low heat,
stirring until sugar dissolves. Increase the heat setting to medium and cook syrup to 290°F on candy thermometer, stirring
frequently. Remove from heat and add peanuts. Pour over popcorn, tossing corn to coat well. Spread mixture into buttered
13x9x2 inch baking pan. When cool break into pieces.
Molasses Popcorn Balls
4 quarts plain popcorn ½ teaspoon salt
1 cup molasses 1 cup wheat germ
1 cup sugar
1. Prepare 4 quarts of unbuttered popcorn according to instructions. Place in a large, buttered heat-proof bowl.
2. In a 2-quart saucepan, combine molasses, sugar and salt. Cook over low heat, stirring until sugar dissolves. Increase the
heat setting to medium and cook syrup until it reaches 260°F on a candy thermometer. In the meantime, heat wheat germ in a
small skillet over low heat, stirring until warm. When syrup reaches 260°F, stir in warm wheat germ. Pour syrup over
popcorn, tossing to coat evenly.
3. With buttered hands, shape mixture into 14 to 16 orange-size balls. Allow balls to cool 1 hour.