Cuisinart CPM-800 manual Caramel-Nut Popcorn, Peanut Butter Popcorn, Chocolate Popcorn

Caramel-Nut Popcorn

Makes eighteen to twenty 1⁄2-cup servings

8cups popped popcorn

1⁄2 cup whole almonds

1⁄2 cup roasted cashews

1⁄2 cup macadamia nuts

1⁄2 cup unsalted butter

1⁄2 cup light corn syrup

1cup brown sugar

1teaspoon pure vanilla extract

1⁄4 teaspoon baking soda

Preheat oven to 300°F.

Prepare a sheet tray by lining it with foil; spray with cooking spray.

Place popcorn and nuts in a large mixing bowl that has also been sprayed with cooking spray. Reserve.

Place the butter, corn syrup, and brown sugar in

a3-quart saucepan over high heat. Bring mixture to a boil. Using a candy thermometer, bring mixture to 275°F, and remove pan from heat.

Stir in vanilla and baking soda very carefully, as caramel will sputter when ingredients are added.

Pour mixture over popcorn and nuts and toss immediately with a heatproof spatula.

Pour popcorn mixture out onto prepared sheet pan and place in preheated oven. Bake for about 45 minutes, stirring every 15 minutes.

Allow to cool and then break pieces up to serve.

To make popcorn balls:

Bring the butter, sugar, corn syrup mixture

to 270°–275°F. Follow the instructions as above: add the vanilla and baking soda, pour evenly over popcorn and nuts. Instead of placing in the oven, grease your hands well with butter and form the popcorn into balls. Be careful as the caramel is hot. Place on a lined baking tray and allow to cool completely. Once cool, serve or store individually wrapped in plastic.

Nutritional information per 1⁄2-cup serving:

Calories 178 (51% from fat) • carb. 21g • pro. 3g • fat 11g • sat. fat 4g • chol. 12mg • sod. 25 mg • calc. 28mg • fiber 1g

Peanut Butter Popcorn

Makes sixteen 1⁄2-cup servings

8cups popped popcorn

1⁄2 cup light corn syrup

1⁄2 cup granulated sugar

1⁄2 cup unsalted butter

1⁄2 cup peanut butter

Preheat oven to 300°F.

Prepare a sheet tray by lining it with foil; spray with cooking spray.

Place popcorn in a large mixing bowl that has also been sprayed with cooking spray and reserve.

Place the corn syrup, sugar, and butter in a

3-quart saucepan over high heat. Bring mixture to a boil. Using a candy thermometer, bring mixture to 270°F, and remove pan from heat.

Stir in peanut butter very carefully, as caramel can sputter when ingredients are added.

Pour mixture over popcorn and toss immediately with a heatproof spatula. Pour popcorn mixture out onto prepared sheet pan and place in preheated oven. Bake for about 45 minutes, stirring every 15 minutes.

Allow to cool and then break pieces up to serve.

Nutritional information per 1⁄2-cup serving:

Calories 137 (54% from fat) • carb. 14g • pro. 2g • fat 8g • sat. fat 4g • chol. 12mg • sod. 36mg • calc. 8mg • fiber 0g

Chocolate Popcorn

Makes sixteen 1⁄2-cup servings

8cups popped popcorn

1cup roasted peanuts

4tablespoons unsalted butter

1⁄2 cup corn syrup

1⁄2 cup granulated sugar

1cup semisweet chocolate chips

1teaspoon pure vanilla extract

Preheat oven to 300°F.

Prepare a sheet tray by lining it with foil; spray with cooking spray.

Place popcorn and nuts in a large mixing bowl that has also been sprayed with cooking spray. Reserve.