Stimmen - 3, Durchschnittliche Bewertung: 3.7
(
)
)
|
Anleitung Zusammenfassung
Recipes Chewy Caramel Pecan Popcorn 1/3 cup un-popped popping corn 200g condensed milk 1/3 cup soft brown sugar 1/3 cup caster sugar 65g butter, chopped 1 cup pecans, toasted, roughly chopped 1. Preheat oven to 180°c. Line a large baking tray with baking paper. 2. Cook popcorn according to directions in Sunbeam Cornelius popcorn maker. 3. In a small saucepan combine the condensed milk, sugars and butter. Cook, stirring constantly, over a medium heat until the butter has melted. Cook, stirring, for a further 3 minutes. 4. Combine the caramel mixture and popcorn together; spread out onto baking tray. Bake in oven for 3 minutes; stir then bake for a further 2 minutes. Remove from oven, stir. Allow to cool. 5. Break into chunks and enjoy! Makes approximately 8 cups Choc Chewy Popcorn 1/3 cup un-popped popping corn 4 x 60g MARS® Bar 90g butter 1. Preheat oven to 180°c. Line a large baking tray with baking paper. 2. Cook popcorn according to directions in Sunbeam Cornelius popcorn maker. 3. Chop MARS® bar and butter; place in a medium saucepan and cook, stirring over a low heat until melted. 4. Combine the chocolate mixture and popcorn together; spread out onto baking tray. Bake for 4 minutes; stir. Bake for a further 2 minutes then remove from oven, stir and allow to cool. 5. Break into chunks and enjoy! Makes approximately 8 cups Recipes continued Toffee Popcorn Crunch 1/3 cup un-popped popping corn 1/2 cup firmly packed brown sugar 60g butter or margarine 1 1/2 tablespoons honey 1/4 teaspoon bicarbonate of soda 1/4 teaspoon vanilla essence 1/2 cup macadamia nuts, toasted 1. Preheat oven to 160°c. Line a large baking tray with baking paper. 2. Cook popcorn according to directions in Sunbeam Cornelius popcorn maker. Place popcorn onto baking tray. 3. In a small saucepan, combine sugar, butter and honey; cook, stirring until mixture boils. Reduce heat; simmer for 3 minutes. Remove from heat and stir through soda and vanilla. Pour mixture over popcorn; add nuts and stir through to coat evenly. 4. Bake in oven for 3 minutes; stir then bake for a further 2 minutes. Remove from oven, stir. Allow to cool. 5. Break into chunks and enjoy! Makes approximately 8 cups Rocky Poppy Road 1/3 cup un-popped popping corn 2 x 375g milk chocolate melts 100g pink & white mini marshmallows 3/4 cup shredded coconut 1. Grease and line a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending 5cm along long edges of the pan. 2. Cook popcorn according to directions in Sunbeam Cornelius popcorn maker. 3. Stir chocolate in a heatproof bowl over a small saucepan of simmering water until smooth; cool slightly. 4. Combine popcorn, marshmallows, coconut together in a large bowl. Pour over melted chocolate; mix well to combine. 5. Spoon mixture into the prepared pan; pressing down gently. Allow to cool to room temperature. 6. Cut into pieces and enjoy! Makes 48 pieces Recipes continued Cinnamon Munch You will need a candy thermometer for this recipe 1/3 cup un-popped popcorn 120g butter, chopped 300g soft brown sugar 1/2 cup maple syrup 1/2 cup water 2 1/2 teaspoons cinnamon 1 teaspoon salt 1. Cook popcorn according to directions in Sunbeam Cornelius popcorn maker. 2. Line a large baking tray with baking paper; spread popcorn evenly over tray. 3. Combine butter, sugar, syrup, water, cinnamon and salt in a medium saucepan. Cook, stirring, on a medium heat until the butter has melted and the sugar has dissolved. Using a pastry brush and hot water, brush down the sides of the saucepan to remove any sugar. Increase heat and bring to the boil. Boil, uncovered, without stirring until the temperature reaches 150°c on a candy thermometer. 4. Pour the hot toffee mixture over the popcorn and carefully stir through. Allow to cool to room temperature. 5. Break or cut into chunks and enjoy! Makes approximately 8 cups Pina Colada Popcorn For best results, make the Pina Colada Syrup just before popping the popcorn. 2 tablespoons coconut powder 1 tablespoon water 1 tablespoon caster sugar 1 tablespoon shredded coconut 60g Sunbeam Foods Dried Pineapple, chopped 1/3 cup un-popped popping corn 1. Combine coconut powder, water and sugar in a small saucepan. Cook, stirring until the mixture has combined and started to bubble. Remove from heat and stir through the shredded coconut and dried pineapple. Stand while making popcorn. 2. Cook popcorn according to directions in Sunbeam Cornelius popcorn maker. 3. Pour the Pina Colada mixture over the popcorn; mix well. 4. Enjoy! Makes approximately 8 cups ‘Sunbeam’, is a registered trademark. Cornelius is a trademark of the Sunbeam Corporation. Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. Backed by Sunbeam‘s 12 Month Replacement Guarantee and National Service Network. © Copyright. SUNBEAM CORPORATION LIMITED 2003. (INCORPORATED IN N.S.W.) A.C.N. 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd. For more informati...