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cashew
caramel corn
Ingredients:
1 Measuring Cup kernels
½ cup coconut sugar
¼ tsp baking soda
1 ½ cups light
brown sugar, packed
Directions:
1.
Add 1 Measuring Cup of kernels to the Aluminum Heating Chamber through the Popcorn
Inlet. Replace Measuring Cup on the Top Cover.
2.
Place a large bowl directly next to the Body and under the Spout, turn on the appliance,
and wait until your popcorn is finished popping.
3.
Make the caramel coating by combining the sugars and butter in a small saucepan over
medium heat. Stir continuously until caramel comes to a boil and cook for 5 minutes over
medium heat. Turn off the stove and add vanilla and baking soda.
4.
Add the popcorn, cashews, and caramel to a large mixing bowl and mix well. Spread onto
a cookie sheet lined with parchment and bake at 300ºF for 15-20 minutes, turning once.
∙ 20 ∙
½ tsp vanilla
2 cups cashews
¾ cups butter
spicy jalapeño
POPCORN
Ingredients:
1 Measuring Cup kernels
4 tbsp coconut oil
1 tsp jalapeño flakes
Directions:
1.
Add 1 Measuring Cup of kernels into the Aluminum Heating Chamber through the
Popcorn Inlet. Replace Measuring Cup on the Top Cover, then add 2 tbsp of solidified
coconut oil to the Cup.
2.
Place a large bowl directly next to the Body and under the Spout, turn on the appliance,
and wait until your popcorn is finished popping. Take the Measuring Cup of melted
coconut oil and pour it over the popcorn. Sprinkle jalapeño flakes over the popcorn and
mix well.
∙ 21 ∙
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