PAPER CUP MICROWAVE RECIPES
HOW TO MAKE POPCORN IN THE MICROWAVE | KITCHN
Steps:
- Measure the popcorn kernels into the bag.
- Fold over the top: Give the top of the bag two or three folds and firmly crease the seam so that it stays closed.
- Microwave for 2 to 4 minutes on high: Listen closely — when the time between pops slows to about 2 seconds, your popcorn is ready. Depending on your microwave, popping can finish in as little as 2 minutes or take as long as 4 minutes. Do not wait for all the kernels to pop; your popcorn will burn. It's normal for there to be unpopped kernels in the bag.
- Pour the popcorn into a bowl: Top with melted butter or oil and sprinkle with salt. Eat right away.
Nutrition Facts : SaturatedFatContent 0.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 11.1 g, SugarContent 0.1 g, ServingSize Serves 2, ProteinContent 1.6 g, FatContent 0.6 g, Calories 56 cal, SodiumContent 1.1 mg, FiberContent 1.9 g, CholesterolContent 0 mg
EASY MICROWAVE CARAMELS RECIPE: HOW TO MAKE IT
These caramels were "homework" for a candy-making class that I took some time ago...and I've repeated that assignment over and over since! I usually make an extra batch and freeze it for company or last-minute gift-giving. After only about 20 quick seconds in the microwave, the frozen caramel is soft enough to cut, wrap and pack into a candy jar.
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield about 2-3/4 lbs.
Number Of Ingredients 7
Steps:
- In 2-qt. microwave-safe pitcher, combine the butter, sugar, syrup, milk and salt. Microwave on high for 2-3 minutes, stirring once after every minute. When butter is melted, stir well. Attach microwave candy thermometer. Microwave on high for about 8 minutes or until mixture reaches 245° (firm-ball stage). No stirring is needed. Remove from microwave; stir in vanilla and walnuts. Let stand for 10 minutes, stirring well several times. Pour into buttered 13x9-in. pan (smaller 11x7-in. pan yields thicker candy as shown in photo). Refrigerate until cool. Invert pan. Carefully tap out whole block of candy; cut in squares. Wrap in waxed paper and store in refrigerator. (Can also freeze.)
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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