Cuisinart CPM-900WWS Instructions and Recipes - Page 9
Chocolate Popcorn, Nutty Caramel Chocolate, Popcorn Bark
UPC - 086279021328
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Pour mixture over popcorn 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. Nutritional information per ½-cup serving: Calories 137 (54% from fat) • carb. 14g • pro. 2g • fat 8g • sat. fat 4g • chol. 12mg • sod. 36mg • calc. 8mg • fiber 0g Chocolate Popcorn Makes sixteen ½-cup servings 8 cups popped popcorn 1 cup roasted peanuts 4 tablespoons unsalted butter ½ cup corn syrup ½ cup granulated sugar 1 cup semisweet chocolate chips 1 teaspoon pure vanilla extract 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 sugar in a 3-quart saucepan over high heat. Bring mixture to a boil. Once all the sugar is melted, and about 5 minutes after mixture comes to a boil, stir in chocolate chips and vanilla, stirring until chocolate is melted. Pour mixture over popcorn and nuts and stir to coat as evenly as possible. Pour popcorn and chocolate into prepared sheet tray. Bake for 1 hour, stirring mixture every 15 minutes or so. Once cool, break popcorn up into pieces and serve. Nutritional information per ½-cup serving: Calories 158 (41% from fat) • carb. 22g • pro. 2g • fat 7g • sat. fat 2g • chol. 0g • sod. 6mg • calc. 8mg • fiber 3g Nutty Caramel Chocolate Popcorn Bark Makes about 18-20 servings 8 cups popped popcorn 1 cup mixed roasted nuts ½ cup unsalted butter 1 cup light corn syrup ½ cup brown sugar ½ cup granulated sugar 1 teaspoon vanilla extract ¼ teaspoon baking soda 3 cups semisweet chocolate morsels 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, brown sugar and granulated 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. Very carefully stir in vanilla and baking soda. 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. Place chocolate in a double boiler to melt. When the popcorn has cooled slightly, drizzle the melted chocolate over it. Allow to cool completely so that the chocolate hardens, and then break into pieces to serve. Nutritional information per ½-cup serving: Calories 323 (48% from fat) • carb. 41g • pro. 2g • fat 18g • sat. fat 8g • chol. 24mg • sod. 40mg • calc. 17mg • fiber 4g