Buffalo Style Popcorn
Makes sixteen
8 cups popped popcorn
3tablespoons unsalted butter
1½ tablespoons hot sauce
¼ teaspoon cider vinegar
Place popcorn in large mixing bowl. Melt the butter in a small skillet and stir in the hot sauce and vinegar. Pour butter over popcorn and toss to coat evenly. Serve.
Nutritional information per
Calories 31 (66% from fat) • carb. 2g • pro. 0g • fat 2g
• sat. fat 1g • chol. 6mg • sod. 68mg • calc. 1mg • fi bre 0g
Caramel-Nut Popcorn
Makes eighteen to twenty
8cups popped popcorn
½ cup whole almonds
½ cup roasted cashews
½ cup macadamia nuts
½ cup unsalted butter
½ cup light corn syrup
1cup brown sugar
1teaspoon pure vanilla extract
¼ teaspoon baking soda
Preheat oven to 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 a 3 litre saucepan over high heat. Bring mixture to a boil. Using a candy thermometer, bring mixture to 135°C, and remove pan from heat. Stir in vanilla and baking soda very carefully, as caramel can 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
Nutritional information per
Calories 178 (51% from fat) • carb. 21g • pro. 3g • fat 11g
•sat. fat 4g • chol. 12mg • sod. 25 mg
•calc. 28mg • fi bre 1g
Peanut Butter Popcorn
Makes sixteen
8cups popped popcorn
½ cup light corn syrup
½ cup granulated sugar
½ cup unsalted butter
½ cup peanut butter
Preheat oven to 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 litre saucepan over high heat. Bring mixture to a boil. Using a candy thermometer, bring mixture to 132°C, and remove pan from heat. Stir in peanut butter very carefully, as caramel can sputter when ingredients are added.
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