Low-Fat Caramel Popcorn

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 86.0
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 129.6 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 0.8 g
  • Protein: 0.6 g

View full nutritional breakdown of Low-Fat Caramel Popcorn calories by ingredient
Submitted by:


I lowered the sugars and reduced the fat and calories in this recipe. I lowered the sugars and reduced the fat and calories in this recipe.
Number of Servings: 18


    Pam Cooking spray
    1/2 cup splenda brown sugar blend
    1/2 cup light-colored corn syrup
    1/4 cup light margarine
    1 1/2 teaspoons vanilla extract
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    12 cups air-popped popcorn (6 Tbs kernels)


Preheat oven to 250 degrees.

Coat a large jelly roll pan or baking sheet with nonstick cooking spray.

Combine splenda sugar blend, corn syrup, and light margarine 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 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 ROSIE19531.

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