10
Caramel Popcorn
Delicious caramel-coated popcorn anytime!
Makes about 10 to 12 cups
2
/
3
cup granulated sugar
water (enough to just cover the sugar)
2 teaspoons vegetable oil
1
/
3
cup popping kernels
2 tablespoons heavy cream
pinch sea salt
1. Put the sugar in a heavy-bottomed saucepan and
even out so it is a level layer. Add enough water
just to cover the sugar. Place over medium heat.
Bring to a boil.
2. Once the caramel mixture starts to boil, pour
the vegetable oil onto the heating plate with the
measured popcorn kernels.
3. Place the bowl on the popping plate and switch
the slide selector to Pop.
4. Once the unit has been turned on, watch the
caramel mixture on the stove closely. Using a
candy thermometer, monitor the temperature of
the caramel. Once it starts to turn golden brown,
about 5 to 7 minutes after it has come to a slight
boil the temperature should be no more than
340°F. Very carefully whisk in the heavy cream
and leave over very low heat to keep warm until
popcorn is ready. The temperature at this point
should read about 240°F.
5. Once the last kernel has popped, move the slide
selector from Pop to Mix. Drizzle the caramel
sauce through the avor dispenser. Allow to mix
for about 30 to 45 seconds so it completely coats
the popcorn.
6. Place lid on popper and invert. Serve immediately.
Nutritional information per 1-cup serving:
Calories 178 (51% from fat) • carb. 21g • pro. 3g
• fat 11g • sat. fat 4g • chol. 12mg • sod. 25mg
• calc. 28mg • ber 1g
Toffee Caramel Popcorn
Another variation of caramel corn, this recipe has a
buttery toffee avor.
Makes about 10 to 12 cups
3 tablespoons unsalted butter
1
/
3
cup packed light brown sugar
2 tablespoons light corn syrup
1 tablespoon water
¼ teaspoon salt
¼ teaspoon baking soda
2 teaspoons vegetable oil
1
/
3
cup popping kernals
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, pour the
vegetable oil onto the heating plate with the mea-
sured popcorn kernels.
3. Place the bowl on the popping plate and switch
the slide selector to Pop.
4. Once the unit has been turned on, watch the
caramel mixture on the stove closely. Using a
candy thermometer, monitor the temperature
of the caramel. It should be between 240°F and
260°F, not exceeding 260°F. Once it is boiling,
and turning golden brown, about 6 to 8 minutes,
it should start to thicken slightly. Take it off of the
heat and whisk in the baking soda.
5. Once the last kernel has popped, move the slide
selector from Pop to Mix. Drizzle the caramel
sauce through the avor dispenser. Allow to mix
for about 30 to 45 seconds so it completely coats
the popcorn.
6. Place lid on popper and invert. Allow to cool
slightly and then serve.
Nutritional information per 1-cup serving:
Calories 81 (41% from fat) • carb. 12g • pro. 1g
• fat 4g • sat. fat 2g • chol. 8mg • sod. 20mg
• calc. 1mg • ber 1g
(11 pages)
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