Caramel Popcorn
Nutritional Info
- Amount Per Serving
- Calories: 146.0
- Total Fat: 4.0 g
- Cholesterol: 9.8 mg
- Sodium: 151.5 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 1.2 g
- Protein: 1.0 g
View full nutritional breakdown of Caramel Popcorn calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Ingredients
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Cooking spray1 cup packed dark brown sugar1/2 cup light-colored corn syrup1/3 cup butter1 tablespoon light molasses1 1/2 teaspoons vanilla extract1/2 teaspoon baking soda1/2 teaspoon salt12 cups popcorn (popped without salt or fat)
Directions
Preheat oven to 250 degrees Fahrenheit.
Coat a large jelly roll pan with cooking spray.
Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. 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 1 hour, stirring every 15 minutes.
Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.
Let the popcorn cool completely before dividing it into holiday tins for giving. Store in an airtight container for up to 1 week.
Yield: 18 servings (serving size: 2/3 cup)
For tips on smart snacking, visit Cooking Light.
Recipe Copyright Cooking Light Magazine
Coat a large jelly roll pan with cooking spray.
Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. 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 1 hour, stirring every 15 minutes.
Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.
Let the popcorn cool completely before dividing it into holiday tins for giving. Store in an airtight container for up to 1 week.
Yield: 18 servings (serving size: 2/3 cup)
For tips on smart snacking, visit Cooking Light.
Recipe Copyright Cooking Light Magazine
Member Ratings For This Recipe
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PHYLLSHANN
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UPCHURCH1
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DOLLYGRACE
I've been making this 35 years, but since extra "menopause" weight, I've cut way back on sugar. So I make the regular recipe for gift-giving. For myself, I use far more popcorn per coating so there is less sugar. Still tasty, and now that I'm used to it, I find the regular a bit too sweet. - 10/27/09
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