West Bend STIR CRAZY L5557B - Manual (Page 6)

6
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.
R
ECIPES
Try some of our favorite recipes using the Stir Crazy
®
Corn Popper that we have
included on the following pages to get you started.
Stir Crazy
®
Crunch
2 Qts Plain popcorn
¾ Cup Sugar
¾ Cup Packed
brown sugar
½ Cup Light corn syrup
½ Cup Water
1 Tsp White vinegar
½ Cup Butter or margarine
¼ Tsp Salt
1 Cup Dry roasted peanuts
1. Prepare 4 quarts of unbuttered popcorn according to instructions. Place in large,
buttered, heatproof bowl.
2. In a 2-quart saucepan, combine sugars, syrup, water, vinegar, butter and salt.
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 Qts Plain popcorn
1 Cup Molasses
1 Cup
Sugar
½ Tsp Salt
1 Cup Wheat germ
1. Prepare 4 quarts of unbuttered popcorn according to instructions. Place in a
large, buttered, heatproof 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.