Cuisinart EasyPop CPM-150C Series Instruction And Recipe Booklet page 9

7. Meanwhile, melt white chocolate in a
small heatproof bowl set over a pan of
simmering water, stirring occasionally
until smooth. (Alternatively, microwave
in a small microwave-safe bowl using
the CHOCOLATE MELT program.) Stir
in vegetable oil to thin. Keep mixture
warm.
8. Using the tines of a fork, drizzle
most of the white chocolate over
cooled popcorn. Sprinkle most of the
nonpareils and/or sprinkles evenly
over the top. Transfer to freezer just
to set. Break up mixture and arrange
so any bare pieces of popcorn are
now exposed. Repeat with remaining
white chocolate and nonpareils and/or
sprinkles. Transfer to freezer once again
to set. Serve immediately.
Nutritional information per 1-cup (250 ml) serving:
Calories 225 (35% from fat) • carb. 33g • pro. 2g
fat 4g • sat. fat 6g • chol. 12mg • sod. 123mg
calc. 88mg • fiber 1g
Caramel Popcorn
This caramel corn has a buttery toffee
flavour. Follow these easy steps to
turn it into yummy popcorn balls.
Makes about 10 cups (2.36 L)
3 tablespoons (45 ml)
unsalted butter
¹/ cup (75 ml) packed
3
light brown sugar
2 tablespoons (30 ml)
light corn syrup
1 tablespoon (15 ml) water
¼ teaspoon (1 ml) sea salt
¼ teaspoon (1 ml) baking soda
2 teaspoons (10 ml) vegetable oil
¹/ cup (75 ml) popping kernels
3
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 chute.
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. 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 and
form into a ball. 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 made
fresh 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/ cup (75 ml) popcorn kernels
3
½ teaspoon (2 ml) kosher or sea
salt
9