Operation Manual

9
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