RUSTA XL Manual page 7

SPICY POPCORN
2 tablespoons vegetable oil
2 dl popping corn kernels
2 table spoon melted butter
½ teaspoon sweet paprika
1 teaspoon salt
½ teaspoon garlic powder
1 teaspoon cumin
¼ teaspoon cayenne pepper
• Heat oil in deep pot over medium high heat.
• Add corn.
• Cover pot and pop the corn.
• Shaking pan often. Remove from heat.
• Drizzle with melted butter.
• Combine spices in a small dish and sprinkle the blend over hot corn. Serve.
CARAMEL POPCORN
2 dl butter
4 dl brown sugar
1 dl corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
4,5 liter popped popcorn
• Preheat oven to 250°F (95°C) place popcorn in a very large bowl.
• In a medium saucepan over medium heat. Melt butter. Stir in brown sugar, corn syrup
and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from
heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
• Place in two large shallow baking dishes and bake in preheated oven, stirring every 15
minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
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