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cashew
caramel corn
1 Measuring Cup kernels
½ cup coconut sugar
¼ teaspoon baking soda
½ teaspoon vanilla
2 cups cashews
¾ cups butter
1½ cups light
brown sugar, packed
Directions:
1. Add 1 Measuring Cup of kernels into the Aluminum Heating Chamber through the Popcorn Inlet.
2. Place a large bowl directly underneath the Spout. To begin cooking, press the power button on the
Base. After a few moments, popped corn will begin ejecting from the Spout with the full popping
cycle taking about 3 minutes.
3. Prepare the caramel coating by combining the sugars and butter in a small saucepan. Cook over
medium heat until it comes to a boil, about 5 minutes. Stir continuously. Remove from heat, and
then stir in vanilla and baking soda.
4. Top the popcorn with the cashews and caramel and mix with tongs until all kernels are fully coated.
Spread onto a cookie sheet lined with parchment paper and bake at 300ºF for 15-20 minutes,
turning once.
5. Serve, snack, and go nuts!
Ingredients:
Prep Time: 3-5 minutes • Cook Time: 15-20 minutes • Serves: 16 cups popcorn Prep Time: 3-5 minutes • Cook Time: 5-10 minutes • Serves: 16 cups popcorn
1 Measuring Cup kernels
4 tablespoons coconut oil
1 teaspoon jalapeño flakes
spicy jalapeño
POPcorn
Directions:
1. Add 1 Measuring Cup of kernels into the Aluminum Heating Chamber through
the Popcorn Inlet. Add 4 tablespoons of solidied coconut oil for melting to the
Measuring Cup and place it back on the top of the Top Cover.
2. Place a large bowl directly underneath the Spout. To begin cooking, press the
power button on the Base. After a few moments, popped corn will begin ejecting
from the Spout with the full popping cycle taking about 3 minutes.
3. Once popping is complete, remove the Measuring Cup of melted coconut oil from
the Top Cover and pour it over the popcorn.
4. Sprinkle jalapeño akes over the popcorn and mix with tongs until all kernels are
fully coated.
5. Serve hot to bring some spice to movie night!
Ingredients:
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