Cinnamon Sugar Popcorn, Caramel Popcorn | Cuisinart CPM-100 Series

6.Pour mixture onto the prepared baking sheet. Bake for about 20 minutes, stirring occasionally to combine flavors. Serve immediately.

Nutritional information per 1-cup serving:

Calories 255 (55% from fat) • carb. 24g • pro. 6g • fat 16g • sat. fat

2g • chol. 0mg • sod. 602mg • calc. 21mg • fiber 3g

Cinnamon Sugar Popcorn

This classic combination of butter paired with cinnamon sugar makes a delicious popcorn treat!

Makes about 10 cups

¹/3	cup popcorn kernels
3	tablespoons unsalted butter
2	tablespoons granulated sugar

¼teaspoon ground cinnamon (add an extra pinch if you are a big cinnamon lover!) pinch kosher or sea salt

1.Remove chute and put the kernels into the popping chamber. Replace chute and insert butter warming cup.

2.Place a large bowl underneath the chute and turn unit on.

3.While the corn is popping, melt the butter in a small skillet over medium-low heat. Once melted stir in the sugar, cinnamon and salt until well incorporated; remove from heat and reserve.

4.Once the last kernel has popped, turn unit off. Pour the cinnamon/sugar mixture over the popped corn and mix to fully coat. Serve immediately.

Nutritional information per 1-cup serving:

Calories 69 (47% from fat) • carb. 8g • pro. 1g • fat 4g • sat. fat 2g •

chol. 9mg • sod. 14mg • calc. 2mg • fiber 1g

Caramel Popcorn

This caramel corn has a buttery toffee flavor. See our directions below to turn this into yummy popcorn balls.

Makes about ten cups

3tablespoons unsalted butter

¹/3 cup packed light brown sugar

2	tablespoons light corn syrup

1tablespoon water

¼ teaspoon salt

¼ teaspoon baking soda

2teaspoons vegetable oil

¹/3 cup popping kernels

1.Put the butter, brown sugar, corn syrup, water and salt into a heavy-bottomed small saucepan. Set over medium-high heat and bring mixture to a boil.

2.While the caramel mixture is heating, remove the chute from the popcorn maker and put the kernels into the popping chamber. Replace the chute and insert butter warming cup.

3.Watch the caramel mixture on the stove closely. Using a candy thermometer, monitor the temperature of the caramel. It should be between 240°F and 260°F, not exceeding 260°F. Once it is boiling, and turning golden brown (about 6 to 8 minutes) it should start to thicken slightly. Turn the popcorn maker on to begin popping. Leave the caramel on warm until popcorn is popped.

4.Once corn has popped, take the saucepan off of the heat and whisk in the baking soda.

5.Once the last kernel has popped, turn the unit off. Drizzle the caramel sauce on top of the popped corn and mix to fully coat. Serve immediately.

6.This popcorn recipe also makes delicious popcorn balls. To do so, line a tray or pan with aluminum foil and lightly coat the foil and a one cup measure with nonstick cooking spray. Rub a little 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 popcorn – yield should be about 8 to 10 popcorn balls. If not serving immediately, wrap in waxed paper.

Nutritional information per 1-cup serving:

Calories 89 (36% from fat) • carb. 14g • pro. 1g • fat 4g • sat. fat 2g

• chol. 9mg • sod. 24mg • calc. 1mg • fiber 1g