Cuisinart CPM-800 Instructions d'exploitation télécharger pdf (Page 5)

6. Pour mixture onto the prepared baking sheet.

Bake for about 20 minutes, stirring occasionally to

combine avours. Serve immediately.

Nutritional information per 1-cup (250 ml) serving:

Calories 255 (55% from fat) • carb. 24g • pro. 6g • fat 16g • sat. fat

2g • chol. 0mg • sod. 602mg • calc. 21mg • ber 3g

Cinnamon Sugar Popcorn

This classic combination of butter paired with

cinnamon sugar makes a delicious popcorn treat!

Makes about 10 cups (2.36 L)

¹/

cup (75 ml) popcorn kernels

3 tablespoons (45 ml) unsalted butter

2 tablespoons (30 ml) granulated sugar

¼ teaspoon (1 ml) ground cinnamon

(add an extra pinch if you

are a big cinnamon lover!)

pinch kosher or sea salt

Remove chute and put the kernels into the popping

chamber. Replace chute and insert butter warming cup.

2. Place a large bowl underneath the chute and turn

unit on.

3. While the corn is popping, melt the butter in a

small skillet over medium-low heat. Once melted

stir in the sugar, cinnamon and salt until well

incorporated; remove from heat and reserve.

4. Once the last kernel has popped, turn unit off.

Pour the cinnamon/sugar mixture over the popped

corn and mix to fully coat. Serve immediately.

Nutritional information per 1-cup (250 ml) serving:

Calories 69 (47% from fat) • carb. 8g • pro. 1g • fat 4g • sat. fat 2g •

chol. 9mg • sod. 14mg • calc. 2mg • ber 1g

Caramel Popcorn

This caramel corn has a buttery toffee avour. See our

directions below to turn this into yummy popcorn balls.

Makes about ten cups (2.36 L)

3 tablespoons (45 ml) unsalted butter

¹/

cup (75 ml) packed light brown sugar

2 tablespoons (30 ml) light corn syrup

1 tablespoon (15 ml) water

¼ teaspoon (1 ml) salt

¼ teaspoon (1 ml) baking soda

2 teaspoons (20 ml) vegetable oil

¹/

cup (75 ml) popping kernels

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 the chute and

insert butter warming cup.

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 and 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

at a time and form into balls. 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 • ber 1g

Kettle Corn

Classic kettle corn 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

½ teaspoon (2 ml) kosher or sea salt

1. Put the sugar into a heavy-bottomed saucepan

and place over medium heat. Leave the sugar over

the heat for about 10 to 15 minutes, shaking the

pan every few minutes. The sugar should still be

white and granular, but will smell of caramel.

2. Put the butter into the saucepan a little at a time;

the butter should begin to melt instantly once it

hits the pan. Whisk in all of the butter. The mixture

should be smooth and glossy. Leave on very low

heat until ready to use.

3. Remove the chute and put the kernels into the

popping chamber. Replace chute and insert butter

warming cup.

4. Place a large bowl underneath the chute and turn

unit on.

5. Once the last kernel has popped, turn unit off.

Pour the sugar mixture over the popped corn

and sprinkle in the salt; mix to fully coat.

Serve immediately.

Nutritional information per 1-cup (250 ml) serving:

Calories 88 (48% from fat) • carb. 11g • pro. 1g • fat 5g • sat. fat 3g

• chol. 12mg • sod. 118mg • calc. 1mg • ber 1g

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Cuisinart CPM-800 Instructions d'exploitation Page 5

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