Manual

8
6. Pour mixture onto the prepared baking sheet.
Bake for about 20 minutes, stirring occasionally to
combine avors. 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 • ber 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
¼ teaspoon 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 • ber 1g
Caramel Popcorn
This caramel corn has a buttery toffee avor. See our
directions below to turn this into yummy popcorn balls.
Makes about ten cups
3 tablespoons unsalted butter
¹/
3
cup packed light brown sugar
2 tablespoons light corn syrup
1 tablespoon water
¼ teaspoon salt
¼ teaspoon baking soda
2 teaspoons 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 • ber 1g