Caramel-Nut Popcorn, Peanut Butter Popcorn

Caramel-Nut Popcorn

Makes eighteen to twenty 1⁄2-cup (125 ml) servings

8cups (2 L) popped popcorn

1⁄2 cup (125 ml) whole almonds

1⁄2 cup (125 ml) roasted cashews

1⁄2 cup (125 ml) macadamia nuts

1⁄2 cup (125 ml) unsalted butter

1⁄2 cup (125 ml) light corn syrup

1cup (250 ml) brown sugar

1teaspoon (5 ml) pure vanilla extract

1⁄4 teaspoon (1 ml) baking soda

Preheat oven to 300°F (150°C).

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 (2.8 L) saucepan over high heat. Bring mixture to a boil. Using a candy thermometer, bring mixture to 275°F (135°C), 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 (132°–135°C). Follow the instruc- tions 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 (125 ml) 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 (125 ml) servings

8cups (2 L) popped popcorn

1⁄2 cup (125 L) light corn syrup

1⁄2 cup (125 L) granulated sugar

1⁄2 cup (125 L) unsalted butter

1⁄2 cup (125 L) peanut butter

Preheat oven to 300°F (150°C).

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 (2.8 L) saucepan over high heat. Bring mixture to a boil. Using a candy thermometer, bring mixture to 270°F (132°C), 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 (125 ml) 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 (125 ml) servings

8cups (2 L) popped popcorn

1cup (250 ml) roasted peanuts

4tablespoons (90 ml) unsalted butter

1⁄2 cup (125 ml) corn syrup

1⁄2 cup (125 ml) granulated sugar

1cup (250 ml) semisweet chocolate chips

1teaspoon (5 ml) pure vanilla extract

Preheat oven to 300°F (150°C).

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.

CPM-800C specifications

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