Cuisinart CPM-900 - Manual (Page 8)

8
Buffalo Style Popcorn
Makes sixteen ½-cup servings
8 cups popped popcorn
3 tablespoons 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 ½-cup serving:
Calories 31 (66% from fat) • carb. 2g • pro. 0g • fat 2g
• sat. fat 1g • chol. 6mg • sod. 68mg • calc. 1mg • fiber 0g
Caramel-Nut Popcorn
Makes eighteen to twenty ½-cup servings
8 cups popped popcorn
½ cup whole almonds
½ cup roasted cashews
½ cup macadamia nuts
½ cup unsalted butter
½ cup light corn syrup
1 cup brown sugar
1 teaspoon pure vanilla extract
¼ teaspoon baking soda
Preheat oven to 300°F.
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-quart saucepan over high heat. Bring
mixture to a boil. Using a candy thermometer,
bring mixture to 75°F, and remove pan from
heat. Stir in vanilla and baking soda very care-
fully, 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
70°–75°F. Follow the instructions 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 ½-cup 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 ½-cup servings
8 cups popped popcorn
½ cup light corn syrup
½ cup granulated sugar
½ cup unsalted butter
½ cup peanut butter
Preheat oven to 300°F.
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 saucepan over high heat. Bring
mixture to a boil. Using a candy thermometer,
bring mixture to 70°F, and remove pan from
heat. Stir in peanut butter very carefully, as
caramel can sputter when ingredients are
added.
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