Caramel Popcorn, Chef Meg Revised

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 116.6
  • Total Fat: 2.8 g
  • Cholesterol: 6.9 mg
  • Sodium: 115.9 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 0.7 g

View full nutritional breakdown of Caramel Popcorn, Chef Meg Revised calories by ingredient
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Introduction

Chef Meg reduced the fat in this recipe.

Tip: The popcorn glaze doubles as a tasty caramel sauce. Serve it with low fat frozen yogurt as a treat.
Chef Meg reduced the fat in this recipe.

Tip: The popcorn glaze doubles as a tasty caramel sauce. Serve it with low fat frozen yogurt as a treat.

Number of Servings: 18

Ingredients

    Cooking spray
    1 cup packed dark brown sugar
    1/2 cup light-colored corn syrup
    1/4 cup butter
    1 1/2 teaspoons vanilla extract
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    12 cups air-popped popcorn (6 T kernels)

Directions

Preheat oven to 250 degrees Fahrenheit. Coat a large jelly roll pan or baking sheet with nonstick cooking spray.
Combine sugar, corn syrup, and butter in a medium or large heavy bottomed saucepan; bring to a boil over medium heat. Cook 4-5 minutes, stirring 3-4 times to scrape down the sides of the pan and keep the mixture from bubbling up. If you have a pastry brush, dip it in cool water and use it to brush down the sides of the pan. Be careful; the mixture will burn you if it boils over. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.

Spread popcorn mixture into prepared pan. Bake at 250 degrees Fahrenheit for 45 minutes, stirring every 15 minutes.

Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve at room temperature.

Let the popcorn cool completely before storing. Store in an airtight container for up to 1 week. Serving size is about 2/3 cup.

Number of Servings: 18

Recipe submitted by SparkPeople user CHEF_MEG.





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TAGS:  Snacks |

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