PA 5000
13
RECIPES
After making the popcorn in the Popcorn maker various ingredients can be added to the popcorn
in the
dish
.
This allows a variety of different tasting popcorn to be made. Sweet popcorn can be made by shaking caster
sugar over the popcorn while it is still hot and savory popcorn can be made by adding parmesan cheese or
salt to the popcorn, for example. The recipes given below are also ideally suited for making special varieties.
Candy colors popcorn
Ingredients: 200 gr. Popcorn, 125gr. Butter or margarine, 375 gr. Sugar, 300 ml. water, 25 gr vanilla sugar, 25
gr baking soda, red, green, blue coloring (can be purchased at the dessert section of the supermarket).
Preparation: Prepare the popcorn popping as described above. In a saucepan, heat water with butter, sugar
and vanilla on medium heat, stirring until everything is well dissolved and begins to be golden. Add baking
soda and coloring chosen color and keep stirring. If you are going to use different colors, spread the
mixture into three bowls or bowls with the same amount in each.
Spread popcorn on a tray lined with baking paper (if several colors are used, also dived into multiple trays
popcorn). Pour the caramel over the popcorn carefully all remaining covered. Let cool and serve.
Spicy popcorn with nuts
Ingredients: 1 measuring cup corn, 2 dessert spoons olive oil, 125 g almonds, 125 g cashew nuts, 1
teaspoon cayenne pepper, 1 teaspoon paprika powder.
Preparation: make the popcorn as described earlier. Roast the cashew nuts and the almonds in a pan. Add
the spices to this. Mix the nuts and the popcorn together in a dish. Let it all cool down and the popcorn is
ready for eating.
Walnut popcorn snack
Ingredients: 1 measuring cup corn, 1 small cup of apple syrup, 2 dessert spoons honey and 100 grams
ground walnuts.
Preparation: make the popcorn as described earlier. Mix the apple syrup and the honey together and warm
this in a pan until it is all very thin and runny. Grease a dish with a little oil. Add the popcorn and the ground
walnuts to the dish and pour the syrup/honey mixture over it. Let it all cool down and the popcorn is ready
for eating.
Chocolate popcorn
Ingredients: 60 g popcorn, 80 g cooking chocolate, 2 tablespoons (30 ml) sugar, 1 tablespoon (15 ml) milk,
1 tablespoon (15 ml) butter (or margarine)
Preparation: Melt chocolate, milk and butter before sweetening. Allow the mixture to cool until lukewarm,
then pour it into the bowl, add the popcorn and mix. Put the popcorn in the refrigerator to chill. Finally,
remove from the refrigerator and turn the bowl upside down to release the chocolate popcorn.
Caramel popcorn
Ingredients: 60 g popcorn, 100 g of sugar, 250 ml water, one cup of water and ice
Preparation: Melt the sugar with water in order to obtain caramel. Put the warm popcorn in the hot caramel
and drop this into the cup containing water and ice so that caramel becomes hard. Dry well.
Popcorn crisp with almonds (or nuts)
Ingredients: 60 g popcorn, 200 g sugar, 250 ml water, 30 g almonds or nuts
Preparation: Melt the sugar with water, in order to obtain caramel, and then pour popcorn in the bowl with
almonds or nuts. Mix and let it cool.
