Kettle Corn

260°F. Once it is boiling and turning golden brown, about 6 to 8 minutes, it should start to thicken slightly.

5.Once the caramel is thick and has reached the proper temperature, carefully whisk in the baking soda.

6.Drizzle the caramel sauce on top of the popped corn and mix* to fully coat. Sprinkle with salt and serve immediately.

*To make whisking and stirring easier, lightly coat the whisk and spatula with nonstick cook- ing spray to prevent the caramel and popcorn from sticking to the tools.

Note: Stir in 1 cup of mixed nuts to the caramel corn for another great version of this delicious snack!

Variation: This popcorn recipe also makes delicious popcorn balls. Line a tray or pan with aluminum foil. Lightly coat the foil and a one-cup measure with nonstick cooking spray. Lightly rub some of the spray on your hands as well. Using the oiled measuring cup, scoop out 1 cup of the caramel corn at a time and form into balls; put onto the oiled foil. Repeat with remaining pop- corn – recipe should yield about 8 to 10 popcorn balls. If not serving immediately, wrap in waxed paper.

Nutritional information per 1-cup serving:

Calories 124 (41% from fat) • carb. 19g • pro. 1g • fat 6g

•sat. fat 3g • chol. 12mg • sod. 124mg

•calc. 0mg • fiber 1g

Classic kettle corn right at home. For a savory twist, stir in some crumbled bacon into the buttery/sugar mixture before tossing over the popcorn (if you do this, the ½ teaspoon of salt is not necessary).

Makes about 14 cups

1tablespoon vegetable or grapeseed oil

½cup popcorn kernels

½teaspoon kosher salt

1⁄3cup granulated sugar

2 tablespoons water

6tablespoons unsalted butter, cut into small cubes

1.Evenly distribute the 1 tablespoon of oil on the popping plate of the Popcorn Maker. Add the popcorn kernels. Put the inverted bowl on top of the popping plate. Turn the power switch to ON.

2.When the kernels have finished popping, turn power switch to OFF. Put bowl cap on bowl. Unlock and turn bowl over onto a flat surface. Remove the base from the bowl.

3.While the corn is popping, put the sugar and water into a heavy-bottom saucepan (the mix- ture should look like wet sand) and place over medium heat. Allow to cook, without stirring, until the sugar has dissolved but has picked up no color. Once the sugar has achieved a liquid consistency, whisk the butter into the sauce- pan a little at a time until all is incorporated. The mixture should be smooth and glossy.

4.Very carefully pour the hot sugar/butter mixture and salt over the popcorn and stir to fully combine. Serve immediately.

Nutritional information per 1-cup serving:

Calories 93 (55% from fat) • carb. 10g • pro. 1g • fat 6g

• sat. fat 3g • chol. 13mg • sod. 82mg • calc. 0mg • fiber 1g

CPM-700 Series specifications

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