West Bend 82366 - Popcorn Popper Manuel D’Utilisation

 

6 

If you plan to pop more corn 

immediately, transfer popcorn from serving cover to another serving bowl. Follow 
steps 1 through 6 above. 
 

Try some of our favorite recipes using the Stir Crazy

®

 Corn Popper that we have 

included on the following pages to get you started.

 

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. 

 

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.