Toffee Caramel Popcorn

Caramel Popcorn

Delicious caramel-coated popcorn anytime!

Makes about 10 to 12 cups

2/3 cup granulated sugar

water (enough to just cover the sugar)

2teaspoons vegetable oil

1/3 cup popping kernels

2tablespoons heavy cream pinch sea salt

1.Put the sugar in a heavy-bottomed saucepan and even out so it is a level layer. Add enough water just to cover the sugar. Place over medium heat. Bring to a boil.

2.Once the caramel mixture starts to boil, pour the vegetable oil onto the heating plate with the measured popcorn kernels.

3.Place the bowl on the popping plate and switch the slide selector to Pop.

4.Once the unit has been turned on, watch the caramel mixture on the stove closely. Using a candy thermometer, monitor the temperature of the caramel. Once it starts to turn golden brown, about 5 to 7 minutes after it has come to a slight boil the temperature should be no more than

340°F. Very carefully whisk in the heavy cream and leave over very low heat to keep warm until popcorn is ready. The temperature at this point should read about 240°F.

5.Once the last kernel has popped, move the slide selector from Pop to Mix. Drizzle the caramel sauce through the flavor dispenser. Allow to mix for about 30 to 45 seconds so it completely coats the popcorn.

6.Place lid on popper and invert. Serve immediately.

Nutritional information per 1-cup serving:

Calories 178 (51% from fat) • carb. 21g • pro. 3g

•fat 11g • sat. fat 4g • chol. 12mg • sod. 25mg

•calc. 28mg • fiber 1g

Another variation of caramel corn, this recipe has a

buttery toffee flavor.

Makes about 10 to 12 cups

3	tablespoons 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 kernals

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, pour the vegetable oil onto the heating plate with the mea- sured popcorn kernels.

3.Place the bowl on the popping plate and switch the slide selector to Pop.

4.Once the unit has been turned on, 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. Take it off of the heat and whisk in the baking soda.

6.Place lid on popper and invert. Allow to cool slightly and then serve.

Nutritional information per 1-cup serving:

Calories 81 (41% from fat) • carb. 12g • pro. 1g

•fat 4g • sat. fat 2g • chol. 8mg • sod. 20mg

•calc. 1mg • fiber 1g