Skinny Caramel Popcorn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Cooking spray1 cup packed dark brown sugar1/2 cup light-colored corn syrup1/4 cup butter1 1/2 teaspoons vanilla extract1/2 teaspoon baking soda1/2 teaspoon salt12 cups air-popped popcorn (6 T kernels)
This recipe is from "The SparkPeople Cookbook"!
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.
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.
Nutritional Info Amount Per Serving
- Calories: 116.7
- Total Fat: 2.8 g
- Cholesterol: 6.9 mg
- Sodium: 116.0 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 0.8 g
- Protein: 0.7 g
Member Reviews
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VIRGOKENNEWICK
sounds delicious! for those of you worried about eating it all at once, separate it into small snack size ziplock bags and then store them some where in accessible. I keep some of my favorite treats in the trunk of my car so that I have to get dressed and go outside to get them. Less temptation - 10/27/09
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GATOR12
Sounds perfect for this time of year. Once I had a recipe like this but instead of oven drying, we put popped corn in doubled brown grocery bags(paper), poured cooked syrup over corn, rolled down top and shook it to coat. Micro on high 1.5 min. Remove and shake well, micro another 1.5 min. Cool wax - 10/10/09
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CD5915838
Corn syrup and over 7g of sugar per serving! Certainly ONLY a once-in-a-while treat. I wonder if you can sub the syrup for molasses or honey - both healthier alternatives. If I were to try this, I'd work on some substitutions and, I'd cut the syrup in half for the same amount of popped corn. :-) - 10/27/09
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JULZ017
i don't understand the nutritional info. only 7 grams of sugar even though you're using 2 different kinds, and less than a gram of fiber even though it's Popcorn (which is suppossed to be high in fiber, right?)
It sounds good, and I'll make it, but it'd be much healthier w/o so much salt or sugar - 12/5/09