Presto Corn Popper - Manual (Page 5)

Fruit and Nut Popcorn Bars
8 cups popped popcorn
½ cup raisins
4 cups miniature marshmallows 2 tablespoons butter
¼ cup creamy peanut butter
Grease a 9 x 9-inch baking pan. Combine popcorn and raisins in a large bowl; set aside. Melt
butter and marshmallows in a medium saucepan over medium heat, stirring frequently. Stir in
peanut butter until evenly mixed with melted marshmallows. Pour marshmallow mixture over
reserved popcorn and raisins. Using two large mixing spoons, mix until popcorn and raisins
are evenly coated. Press popcorn mixture into prepared pan. Cool before cutting.
Note: Mixture can also be shaped into small balls instead of pressing into baking pan.
Sassy South of the Border Popcorn
1 teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon popcorn salt 1 ⁄
8
teaspoon ground red pepper
1 ⁄
3
cup popcorn
1 tablespoon vegetable oil
2 tablespoons butter, thinly sliced
Mix garlic powder, chili powder, cumin, salt, and red pepper in a small bowl; set aside. Pour
popcorn into the popper base, distributing it evenly around the loading area. Drizzle vegetable
oil over the corn. Place the popper cover/serving bowl over the popper base. Place butter in
butter melter and pop corn according to instructions in the How to Use section. After flipping
popper, remove base. Shake bowl to distribute butter. Sprinkle seasoning evenly over popcorn;
shake to distribute.
Popcorn Italiano
2 quarts popped popcorn
2 tablespoons butter or margarine,
melted
1 teaspoon italian seasoning
3 tablespoons grated Parmesan
cheese
1 ⁄
8
teaspoon salt, or as desired
Preheat oven at 250° F. Combine melted butter and italian seasoning; pour over popcorn.
Toss. Sprinkle cheese and salt over popcorn; mix well. Spread popcorn evenly into a rimmed
17˝ x 12˝ baking pan. Bake for 10 minutes. Remove from oven and cool completely.
Note: It is not necessary to bake popcorn, but it produces crispier popcorn.
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