Cuisinart EasyPop Popcorn Maker CPM-700 Series - Manual (Page 12)

12
260°F. Once it is boiling and turning golden
brown, about 6 to 8 minutes, it should start to
thicken slightly.
5. Once the caramel is thick and has reached the
proper temperature, carefully whisk in the
baking soda.
6. Drizzle the caramel sauce on top of the popped
corn and mix* to fully coat. Sprinkle with salt
and serve immediately.
*To make whisking and stirring easier, lightly
coat the whisk and spatula with nonstick cook-
ing spray to prevent the caramel and popcorn
from sticking to the tools.
Note: Stir in 1 cup of mixed nuts to the caramel
corn for another great version of this delicious
snack!
Variation: This popcorn recipe also makes
delicious popcorn balls. Line a tray or pan with
aluminum foil. Lightly coat the foil and a one-cup
measure with nonstick cooking spray. Lightly rub
some of the 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 pop-
corn – recipe should yield about 8 to 10 popcorn
balls. If not serving immediately, wrap in waxed
paper.
Nutritional information per 1-cup serving:
Calories 124 (41% from fat) • carb. 19g • pro. 1g • fat 6g
• sat. fat 3g • chol. 12mg • sod. 124mg
• calc. 0mg • fiber 1g
Kettle Corn
Classic kettle corn right at home. For a savory
twist, stir in some crumbled bacon into the
buttery/sugar mixture before tossing over the
popcorn (if you do this, the ½ teaspoon of salt is
not necessary).
Makes about 14 cups
1
tablespoon vegetable or grapeseed
oil
½
cup popcorn kernels
½ teaspoon kosher salt
1 ⁄
3
cup granulated sugar
2 tablespoons water
6 tablespoons unsalted butter, cut into
small cubes
1. Evenly distribute the 1 tablespoon of oil on the
popping plate of the Popcorn Maker. Add the
popcorn kernels. Put the inverted bowl on top
of the popping plate. Turn the power switch to
ON.
2. When the kernels have finished popping, turn
power switch to OFF. Put bowl cap on bowl.
Unlock and turn bowl over onto a flat surface.
Remove the base from the bowl.
3. While the corn is popping, put the sugar and
water into a heavy-bottom saucepan (the mix-
ture should look like wet sand) and place over
medium heat. Allow to cook, without stirring,
until the sugar has dissolved but has picked up
no color. Once the sugar has achieved a liquid
consistency, whisk the butter into the sauce-
pan a little at a time until all is incorporated.
The mixture should be smooth and glossy.
4. Very carefully pour the hot sugar/butter mixture
and salt over the popcorn and stir to fully
combine. Serve immediately.
Nutritional information per 1-cup serving:
Calories 93 (55% from fat) • carb. 10g • pro. 1g • fat 6g
• sat. fat 3g • chol. 13mg • sod. 82mg • calc. 0mg • fiber 1g