8
9
6. Pour mixture onto the prepared baking sheet.
Bake for about 20 minutes, stirring occasionally to
combine flavours. Serve immediately.
Nutritional information per 1-cup (250 ml) serving:
Calories 255 (55% from fat) • carb. 24g • pro. 6g • fat 16g • sat. fat
2g • chol. 0mg • sod. 602mg • calc. 21mg • fiber 3g
Cinnamon Sugar Popcorn
This classic combination of butter paired with
cinnamon sugar makes a delicious popcorn treat!
Makes about 10 cups (2.36 L)
¹
/
3
cup (75 ml) popcorn kernels
3
tablespoons (45 ml) unsalted butter
2
tablespoons (30 ml) granulated sugar
¼
teaspoon (1 ml) ground cinnamon
(add an extra pinch if you
are a big cinnamon lover!)
pinch kosher or sea salt
1. Remove chute and put the kernels into the popping
chamber. Replace chute and insert butter warming cup.
2. Place a large bowl underneath the chute and turn
unit on.
3. While the corn is popping, melt the butter in a
small skillet over medium-low heat. Once melted
stir in the sugar, cinnamon and salt until well
incorporated; remove from heat and reserve.
4. Once the last kernel has popped, turn unit off.
Pour the cinnamon/sugar mixture over the popped
corn and mix to fully coat. Serve immediately.
Nutritional information per 1-cup (250 ml) serving:
Calories 69 (47% from fat) • carb. 8g • pro. 1g • fat 4g • sat. fat 2g •
chol. 9mg • sod. 14mg • calc. 2mg • fiber 1g
Caramel Popcorn
This caramel corn has a buttery toffee flavour. See our
directions below to turn this into yummy popcorn balls.
Makes about ten cups (2.36 L)
3
tablespoons (45 ml) unsalted butter
¹
/
3
cup (75 ml) packed light brown sugar
2
tablespoons (30 ml) light corn syrup
1
tablespoon (15 ml) water
¼
teaspoon (1 ml) salt
¼
teaspoon (1 ml) baking soda
2
teaspoons (20 ml) vegetable oil
¹
/
3
cup (75 ml) popping kernels
1. Put the butter, brown sugar, corn syrup, water and
salt into a heavy-bottomed small saucepan. Set
over medium-high heat and bring mixture to a boil.
2. While the caramel mixture is heating, remove the
chute from the popcorn maker and put the kernels
into the popping chamber. Replace the chute and
insert butter warming cup.
3. Watch the caramel mixture on the stove closely.
Using a candy thermometer, monitor the
temperature of the caramel. It should be between
240°F (115°C) and 260°F(126°C), not exceeding
260°F(126°C). Once it is boiling, and turning
golden brown (about 6 to 8 minutes) it should start
to thicken slightly. Turn the popcorn maker on to
begin popping. Leave the caramel on warm until
popcorn is popped.
4. Once corn has popped, take the saucepan off of
the heat and whisk in the baking soda.
5. Once the last kernel has popped, turn the unit off.
Drizzle the caramel sauce on top of the popped
corn and mix to fully coat. Serve immediately.
6. This popcorn recipe also makes delicious popcorn
balls. To do so, line a tray or pan with aluminum
foil and lightly coat the foil and a one cup measure
with nonstick cooking spray. Rub a little spray
on your hands as well. Using the oiled measuring
cup, scoop out 1-cup (250 ml) of the caramel corn
at a time and form into balls. Put onto the oiled
foil. Repeat with remaining popcorn – yield should
be about 8 to 10 popcorn balls. If not serving
immediately, wrap in waxed paper.
Nutritional information per 1-cup (250 ml) serving:
Calories 89 (36% from fat) • carb. 14g • pro. 1g • fat 4g • sat. fat 2g
• chol. 9mg • sod. 24mg • calc. 1mg • fiber 1g
Kettle Corn
Classic kettle corn right at home.
Makes about 10 cups (2.36 L)
¼
cup (60 ml) granulated sugar
¼
cup (60 ml) unsalted butter, cut into
small cubes
¹
/
3
cup (75 ml) popcorn kernels
½
teaspoon (2 ml) kosher or sea salt
1. Put the sugar into a heavy-bottomed saucepan
and place over medium heat. Leave the sugar over
the heat for about 10 to 15 minutes, shaking the
pan every few minutes. The sugar should still be
white and granular, but will smell of caramel.
2. Put the butter into the saucepan a little at a time;
the butter should begin to melt instantly once it
hits the pan. Whisk in all of the butter. The mixture
should be smooth and glossy. Leave on very low
heat until ready to use.
3. Remove the chute and put the kernels into the
popping chamber. Replace chute and insert butter
warming cup.
4. Place a large bowl underneath the chute and turn
unit on.
5. Once the last kernel has popped, turn unit off.
Pour the sugar mixture over the popped corn
and sprinkle in the salt; mix to fully coat.
Serve immediately.
Nutritional information per 1-cup (250 ml) serving:
Calories 88 (48% from fat) • carb. 11g • pro. 1g • fat 5g • sat. fat 3g
• chol. 12mg • sod. 118mg • calc. 1mg • fiber 1g
