Sugared Popcorn, Kettle Chow, Parmesan Popcorn

Sugared Popcorn

5 cups Popcorn, Popped

½cup Water

½cup Granulated Sugar 2-3 drops Food Coloring

1 ½ tbsp. Powdered Sugar

Follow basic directions to pop popcorn. Set popcorn aside in a large mixing bowl and let appliance cool completely.

Add water and granulated sugar to the heating base, turn selection knob to “NUTS,” and let cook uncovered for 6 minutes, or until mixture is boiling. Add food coloring to mixture, add less coloring for lighter colors and more for deeper colors.

Turn selection knob to “OFF,” add popcorn to the heating base, then cover. Turn selection knob to “NUTS” and let mix until popcorn is evenly coated. Once coated, turn selection knob to “OFF,” unplug from outlet, remove from appliance to serving bowl and sprinkle powdered sugar over the top, stirring gently to coat all popcorn. Let cool completely before eating.

Kettle Chow

2 tbsp. Butter

½cup Chocolate Chips ¼ cup Peanut Butter tsp. Vanilla Extract

4 cups Cereal Squares ¾ cup Powdered Sugar

Turn selection knob to “NUTS,” add butter to heating base and let melt for 1 minute. Add chocolate chips and melt. Use a non-metallic utensil to aid mixing and prevent scorching. When melted completely, add peanut butter and vanilla. Cook until thoroughly mixed. Turn selection knob to “OFF,” add cereal squares, cover, turn selection knob to “NUTS,” and let cook one minute, or until thoroughly coated. Do not cook for more than one minute or scorching can occur. Turn selection knob to “OFF,” remove cover and transfer coated cereal to waxed paper and let cool for one minute. Add cooled mixture to a sealable plastic bag, add powdered sugar, and shake until well coated.

Mini Spicy Pepita Popcorn Balls

7 cups Popcorn, Popped

½cup Pepitas / Hulled Pumpkin Seeds

½cup Sugar

¼ cup Light Corn Syrup

1 tbsp Butter, cut into pieces Pinch of Salt

½cup Heavy Cream, room temperature

½tsp Vanilla Extract

¼tsp Ground Cinnamon

¼tsp Cayenne Pepper Additional Butter for Forming

Follow basic directions to pop popcorn. Set popcorn aside in a large mixing bowl and let appliance cool completely. Turn selection knob to “NUTS” setting to roast pepitas until they pop, scraping sides with a wooden spoon as needed, about

4 minutes. Turn selection knob to “OFF,” unplug from outlet, and remove pepitas from appliance to popcorn, set aside.

Turn selection knob to “NUTS,” add sugar and corn syrup to heating base. Let mixture cook, uncovered, for 8 minutes. Add butter and salt into the sugar mixture. Gradually pour in the room temperature heavy cream and vanilla. The mixture will bubble up. Continue to cook about 5 minutes more. Sprinkle in the cinnamon and cayenne. Turn selection knob to “OFF,” add popcorn to the heating base, then cover. Turn selection knob to “NUTS.” Once coated, turn appliance “OFF,” unplug from outlet, and remove from appliance to serving bowl. When mixture is cool enough to handle, coat your hands with some butter and shape into 2 inch balls, place on waxed paper.

Parmesan Popcorn

6 Qt. Popcorn, Popped

2 tbsp. Butter ¼ tsp. Salt

½ cup Parmesan Cheese

Follow basic directions to pop popcorn. Add butter to the butter well while popping. Set popcorn aside in a large mixing bowl.

Add salt and parmesan cheese to popcorn and toss to coat.

Serve Warm.