West Bend 8 quart - 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.
Recipes
Try some of our favorite recipes using the West Bend® Housewares, LLC 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.
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 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