Nostalgia-electrics PKC200 User Manual download pdf (Page 12)

ENGLISH

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

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.

CHEESY KETTLE CORN

• 2 Tbsp. Vegetable Oil

• ¼ Cup Unpopped

Popcorn Kernels

• 1 Envelope (1.5-oz.)

Dry Cheese Sauce Mix

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.

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

•

/8 Tsp. Cayenne

Pepper

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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Nostalgia-electrics PKC200 User Manual Page 12

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