Nostalgia Products PKC200 Instrucciones Y Recetas página 14

PIZZA KETTLE CORN
• 2 Tbsp. Grated
Parmesan Cheese
• 1 Tsp. Garlic Powder
• 1 Tsp. Herb Seasoning Mix (Italian)
• 1 Tsp. Paprika
• ½ Tsp. Salt
• 1 Dash Pepper
• 2 Tbsp. Vegetable Oil
• ¼ Cup Unpopped
Popcorn Kernels
CONFETTI CORN
• 2 Tbsp. Vegetable Oil
• ¼ Cup Unpopped
Popcorn Kernels
• 2 Tbsp. White
Granulated Sugar
• ¼ Tsp. Salt, or to taste
GLAZE:
• ½ Cup White
Chocolate Chips
• ½ Tsp. Vegetable
Shortening
• Rainbow Sprinkles
In a blender or small food processor, blend
parmesan cheese, garlic powder, Italian herb
seasoning, paprika, salt and pepper until finely
ground (approximately 3 minutes). Set aside.
Preheat oil in KETTLE CORN MAKER as directed on page 7.
Add popcorn kernels to preheated oil through Funnel.
Add parmesan seasoning mixture through
Funnel just before popping begins.
Finish popping as directed.
Following the steps on page 7, add oil, popcorn kernels,
sugar and salt to KETTLE CORN MAKER. Pop as directed.
FOR GLAZE:
Melt chocolate chips and shortening over low heat
in a heat-proof bowl over a double boiler.
Stir frequently to prevent chocolate from burning. (You
may also melt the chocolate in the microwave. Heat in
15 second increments, stirring frequently until melted.)
Line cookie sheet with wax paper. Spread
popcorn evenly over cookie sheet.
Dip a fork in the chocolate and drizzle it over the
popcorn. Add desired amount of rainbow sprinkles.
Allow to set until dry. Break into pieces.
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