Skinny Caramel Popcorn

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Skinny Caramel Popcorn

4.4 of 5 (133)
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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Skinny Caramel Popcorn calories by ingredient
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Introduction

This lightened-up version of caramel popcorn is our favorite tailgate treat. This lightened-up version of caramel popcorn is our favorite tailgate 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

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.

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TAGS:  Snacks |

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Member Ratings For This Recipe


  • Incredible!
    150 of 155 people found this review helpful
    Just a point of interest: I have found that you can substitute agave nectar for corn syrup in any recipe and it comes out fine. Agave nectar has a low glycemic index and is better for you. - 10/31/09

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  • Incredible!
    73 of 73 people found this review helpful
    I also threw in a handful of almonds before coating with the caramel sauce. Yummy! - 10/27/09

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  • 58 of 62 people found this review helpful
    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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  • Incredible!
    51 of 51 people found this review helpful
    fantastic! i burnt the first batch, so i remade it and reduced cooking time to 32 minutes and it turned out almost TOO good. family loves it. i used light brown sugar the second time around. YUM, YUM, YUM - 9/19/09

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  • Incredible!
    45 of 45 people found this review helpful
    I made this with Splenda brown sugar blend. It turned out great. Thanks for the recipe. - 1/2/10

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