Nostalgia Products PKC200 Instrucciones Y Recetas página 12

CHOCOLATE GLAZED KETTLE CORN
• 2 Tbsp. Vegetable Oil
• ¼ Cup Unpopped
Popcorn Kernels
• 2 Tbsp. White
Granulated Sugar
• ¼ Tsp. Salt, or to taste
GLAZE:
• ¼ Cup Semi-Sweet
Chocolate Chips
• ¼ Cup White
Chocolate Chips
• ½ Tsp. Vegetable
Shortening, divided
CHEESY KETTLE CORN
• 2 Tbsp. Vegetable Oil
• ¼ Cup Unpopped
Popcorn Kernels
• 1 Envelope (1.5-oz.)
Dry Cheese Sauce Mix
SWEET & SPICY KETTLE CORN
• 2 Tbsp. Vegetable Oil
• ¼ Cup Unpopped
Popcorn Kernels
• 2 Tbsp. White
Granulated Sugar
• ½ Tsp. Paprika
• ½ Tsp. Salt
• ¼ Tsp. Ground
Coriander
• ¼ Tsp. White Pepper
• / Tsp. Cayenne
1
8
Pepper
Following the steps on page 7, add oil, popcorn kernels,
sugar and salt to KETTLE CORN MAKER. Pop as directed.
FOR GLAZE:
Divide shortening between the semi-
sweet and white chocolate.
Melt separately in heat-proof bowls over a double
boiler. Stir frequently over low heat to prevent chocolate
from burning. (You may also melt the chocolate in
separate bowls in the microwave. Heat in 15 second
increments, stirring frequently until melted.)
Line cookie sheet with wax paper. Spread
popcorn evenly over cookie sheet.
Dip a fork in the chocolate and drizzle it over
the popcorn. Repeat with the white chocolate.
Allow to set until dry. Break into pieces.
Preheat vegetable oil in KETTLE CORN
MAKER as directed on page 7.
Add popcorn kernels to preheated oil through Funnel.
Pour dry cheese sauce mix through Funnel
just before popping begins.
Finish popping and serve as directed.
Mix the sugar, paprika, salt, ground coriander, white
pepper and cayenne pepper in a small bowl. Set aside.
Preheat vegetable oil in KETTLE CORN
MAKER as directed on page 7.
Add popcorn kernels to preheated oil through Funnel.
Pour sugar/spice mixture through Funnel
just before popping begins.
Finish popping and serve as directed.
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