Bedienungsanleitung Cuisinart EasyPop CPM-900 Series (Seite 9 von 13) (Englisch)

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Pour mixture over popcorn and toss immedi-

ately 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

IB-7757(0.0).indd 9 5/14/07 8:51:37 PM

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Cuisinart EasyPop CPM-900 Series Seite 9

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