Cuisinart CPM-900BK Instructions and Recipes - Page 8

Buffalo Style Popcorn Makes sixteen ½-cup servings 8 cups popped popcorn 3 tablespoons unsalted butter 1½ tablespoons hot sauce ¼ teaspoon 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 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 servings 8 cups popped popcorn ½ cup whole almonds ½ cup roasted cashews ½ cup macadamia nuts ½ cup unsalted butter ½ cup light corn syrup 1 cup brown sugar 1 teaspoon pure vanilla extract ¼ teaspoon baking soda Preheat oven to 300°F. 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 saucepan over high heat. Bring mixture to a boil. Using a candy thermometer, bring mixture to 275°F, and remove pan from heat. Stir in vanilla and baking 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. Follow the instructions 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 ½-cup 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 servings 8 cups popped popcorn ½ cup light corn syrup ½ cup granulated sugar ½ cup unsalted butter ½ cup peanut butter Preheat oven to 300°F. 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 saucepan over high heat. Bring mixture to a boil. Using a candy thermometer, bring mixture to 270°F, and remove pan from heat. Stir in peanut butter very carefully, as caramel can sputter when ingredients are added.