Cuisinart CPM-900C Series, Instruction And Recipe Booklet

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8
Buffalo Style Popcorn
Makes sixteen ½-cup (125 ml) servings
8 cups popped (2 L) popcorn
3 tablespoons (45 ml) unsalted butter
1½ tablespoons (25 ml) hot sauce
¼ teaspoon (1 ml) 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 (125 ml) 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 (125 ml)
servings
8 cups (2 L) popped popcorn
½ cup (125 ml) whole almonds
½ cup (125 ml) roasted cashews
½ cup (125 ml) macadamia nuts
½ cup (125 ml) unsalted butter
½ cup (125 ml) light corn syrup
1 cup (250 ml) brown sugar
1 teaspoon (5 ml) pure vanilla extract
¼ teaspoon (1 ml) baking soda
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 ther-
mometer, bring mixture to 275°F (135°C), and
remove pan from heat. Stir in vanilla and bak-
ing soda very carefully, 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
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 individu-
ally wrapped in plastic.
Nutritional information per ½-cup (125 ml) 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 (125 ml) servings
8 cups (2 L) popped popcorn
½ cup (125 L) light corn syrup
½ cup (125 L) granulated sugar
½ cup (125 L) unsalted butter
½ cup (125 L) peanut butter
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 care-
fully, as caramel can sputter when ingredients
are added.