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8
Caramel-Nut Popcorn
Makes eighteen to twenty
1
⁄2-cup servings
8 cups popped popcorn
1
⁄2 cup whole almonds
1
⁄2 cup roasted cashews
1
⁄2 cup macadamia nuts
1
⁄2 cup unsalted butter
1
⁄2 cup light corn syrup
1 cup brown sugar
1 teaspoon pure vanilla extract
1
⁄4 teaspoon baking soda
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 brown 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.
Stir in vanilla and baking soda very carefully, as
caramel will sputter when ingredients are added.
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.
Allow to cool and then break pieces up to serve.
To make popcorn balls:
Bring the butter, sugar, corn syrup mixture
to 270°–275°F. Follow the instructions as above:
add the vanilla and baking soda, pour evenly over
popcorn and nuts. Instead of placing in the oven,
grease your hands well with butter and form the
popcorn into balls. Be careful as the caramel is
hot. Place on a lined baking tray and allow to
cool completely. Once cool, serve or store
individually wrapped in plastic.
Nutritional information per
1
⁄2-cup serving:
Calories 178 (51% from fat) • carb. 21g • pro. 3g • fat 11g •
sat. fat 4g • chol. 12mg • sod. 25 mg • calc. 28mg • fiber 1g
Peanut Butter Popcorn
Makes sixteen
1
⁄2-cup servings
8 cups popped popcorn
1
⁄2 cup light corn syrup
1
⁄2 cup granulated sugar
1
⁄2 cup unsalted butter
1
⁄2 cup peanut butter
Preheat oven to 300°F.
Prepare a sheet tray by lining it with foil; spray
with cooking spray.
Place popcorn in a large mixing bowl that has also
been sprayed with cooking spray and reserve.
Place the corn syrup, sugar, and butter in a
3-quart saucepan over high heat. Bring mixture
to a boil. Using a candy thermometer, bring
mixture to 270°F, and remove pan from heat.
Stir in peanut butter very carefully, as caramel can
sputter when ingredients are added.
Pour mixture over popcorn 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.
Allow to cool and then break pieces up to serve.
Nutritional information per
1
⁄2-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
1
⁄
2-cup servings
8 cups popped popcorn
1 cup roasted peanuts
4 tablespoons unsalted butter
1
⁄
2 cup corn syrup
1
⁄2 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.
IB-5894B(0,0) 08/19/2005 05:10 Page 8
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