Trisa 7707, User Instructions

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Popcorn recipes
Basic recipe
Season the popcorn with butter, salt or sugar as preferred.
Caramel popcorn
6 portions
2 table spoons Butter
150 g Brown sugar
50 ml Honey
80 g Freshly prepared popcorn (approx. 3 l)
Salt
Bring the butter, honey and sugar in a pot to the boil until the sugar has fully dissolved
and the mixture starts to foam. Lightly salt the popcorn and pour it into a large bowl.
Sprinkle the hot sugar preparation over the popcorn, mix well with a wooden spoon,
remove any unopened corns and allow the preparation to cool down.
Popcorn balls
4 - 6 portions
80 g Popcorn, freshly prepared (approx.3 l)
60 g Butter
250 g Marshmallows
Melt the butter and the marshmallows in a pot at low temperature. Pour the popcorn into
a bowl, pour the heated preparation over the popcorn and mix well with a wooden spoon.
Grease your hands and quickly form the preparation into approx. 20 small balls.
Cheese – ham popcorn
8 portions
6 slices Breakfast ham, fried crisp and finely crumbled
80 g Popcorn, freshly prepared (approx. 3 l)
125 g Old cheese (Gouda, Cheddar), finely grated
Preheat the oven to 125 degrees. Mix the popcorn with pieces of ham and cheese and
spread on a baking tin. Bake for only a few minutes until the cheese has melted.
Popcorn – Peanut bar
100 g Sugar
5 table spoons Honey
3 table spoons Sugar beet syrup
1 teaspoon Butter
1/2 teaspoon Lemon juice
200 g Roasted peanuts, not salted
1 l Prepared popcorn (of approx. 30 g maize corns)
Cover a baking tin with greaseproof paper and lightly grease the paper. Heat up some
sugar, honey, syrup, butter and lemon juice in a large pot until the sugar has dissolved.
Add the popcorn and nuts and continue to heat up until the mass becomes sticky.
Spread the mass on to the greaseproof paper, allow to cool slightly, cut into small
squares and then allow to cool fully. Store in an airtight container.
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