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Caramel-Nut Popcorn
Makes eighteen to twenty
8
cups (2 L) popped popcorn
1
⁄
cup (125 ml) whole almonds
2
1
⁄
cup (125 ml) roasted cashews
2
1
⁄
cup (125 ml) macadamia nuts
2
1
⁄
cup (125 ml) unsalted butter
2
1
⁄
cup (125 ml) light corn syrup
2
1
cup (250 ml) brown sugar
1
teaspoon (5 ml) pure vanilla extract
1
⁄
teaspoon (1 ml) baking soda
4
Preheat oven to 300°F (150°C).
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 (2.8 L) saucepan over high heat. Bring
mixture to a boil. Using a candy thermometer,
bring mixture to 275°F (135°C), and remove pan
from heat. Stir in vanilla and baking soda very
carefully, as caramel will 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 270°–275°F (132°–135°C). Follow the instruc-
tions 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
Calories 178 (51% from fat) • carb. 21g • pro. 3g • fat 11g •
sat. fat 4g • chol. 12mg • sod. 25 mg • calc. 28mg • fiber 1g
8
All manuals and user guides at all-guides.com
1
⁄
-cup (125 ml) servings
2
⁄
1
-cup (125 ml) serving:
2
Peanut Butter Popcorn
1
⁄
Makes sixteen
-cup (125 ml) servings
2
8
cups (2 L) popped popcorn
1
⁄
cup (125 L) light corn syrup
2
1
⁄
cup (125 L) granulated sugar
2
1
⁄
cup (125 L) unsalted butter
2
1
⁄
cup (125 L) peanut butter
2
Preheat oven to 300°F (150°C).
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 (2.8 L) saucepan over high heat. Bring
mixture to a boil. Using a candy thermometer,
bring mixture to 270°F (132°C), and remove pan
from heat. Stir in peanut butter very carefully, as
caramel can sputter when ingredients are added.
Pour mixture over popcorn 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.
Nutritional information per
Calories 137 (54% from fat) • carb. 14g • pro. 2g • fat 8g •
sat. fat 4g • chol. 12mg • sod. 36mg • calc. 8mg • fiber 0g
Chocolate Popcorn
1
⁄
Makes sixteen
-cup (125 ml) servings
2
8
cups (2 L) popped popcorn
1
cup (250 ml) roasted peanuts
4
tablespoons (90 ml) unsalted butter
1
⁄
cup (125 ml) corn syrup
2
1
⁄
cup (125 ml) granulated sugar
2
1
cup (250 ml) semisweet chocolate chips
1
teaspoon (5 ml) pure vanilla extract
Preheat oven to 300°F (150°C).
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.
⁄
1
-cup (125 ml) serving:
2
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