Nostalgia Products PKC200 Instrucciones Y Recetas página 13

CHOCOLATE PRETZEL KETTLE CORN
• 2 Tbsp. Vegetable Oil
• ¼ Cup Unpopped
Popcorn Kernels
• 2 Tbsp. White
Granulated Sugar
• ¼ Tsp. Salt, or to taste
• 4 Cups Pretzels,
broken into pieces
CHOCOLATE GLAZE:
• ½ Cup Semi-Sweet
Chocolate Chips
• ½ Tsp. Vegetable
Shortening, divided
COTTON CANDY KETTLE CORN
• 2 Tbsp. Vegetable Oil
• ¼ Cup Unpopped
Popcorn Kernels
• 3 Tbsp. Cotton
Candy Flossing
Sugar (any flavor)
• ¼ Tsp. Salt, or to taste
PEANUT BUTTER KETTLE CORN
• 2 Tbsp. Vegetable Oil
• 2 Tbsp. White
Granulated Sugar
• ¼ Cup Unpopped
Popcorn Kernels
• ¼ Tsp. Salt, or to taste
PEANUT BUTTER
GLAZE:
• ½ Cup Light
Corn Syrup (or
golden syrup)
• ½ Cup Sugar
• ½ Cup Peanut Butter
• 1 Tsp. Vanilla
11
Following the steps on page 7, add oil, popcorn kernels,
sugar and salt to KETTLE CORN MAKER. Pop as directed.
Place the popcorn in a large bowl.
Add pretzels and mix well.
FOR GLAZE:
Melt chocolate chips and shortening over low heat in
a heat-proof bowl over a double boiler. Stir frequently
to prevent chocolate from burning. (You may also melt
the chocolate in the microwave. Heat in 15 second
increments, stirring frequently until melted.)
Line cookie sheet with wax paper. Spread popcorn
and pretzel mixture evenly over cookie sheet.
Dip a fork in the chocolate and drizzle it over the
popcorn. Allow to set until dry. Break into pieces.
Following the steps on page 7, add vegetable oil, popcorn
kernels, sugar and salt to KETTLE CORN MAKER.
Pop as directed.
Add vegetable oil, salt and popcorn
kernels to KETTLE CORN MAKER.
Pop as directed on page 7.
FOR GLAZE:
In small pan melt together corn syrup and sugar.
Add peanut butter and melt. Be careful not to boil mixture
too much or the peanut butter will start to burn.
Remove from heat and stir in vanilla.
Line cookie sheet with wax paper. Spread
popcorn evenly over cookie sheet.
Dip a fork in the peanut butter mixture and drizzle it over
the popcorn. Allow to set until dry. Break into pieces.