A sweet and salty snack with a great satisfying crunch. It only has 11g of carbs and 50 calories per serving, this recipe will be kind to your blood sugar.
- 10 cups popped low-fat microwave popcorn
- 6 caramel candies, cut into small pieces
- 2 tbsp. dark or light corn syrup
- 1/2 tbsp. water
Preparation time 3mins
Cooking time 15mins
Preheat oven to 350 degrees. Spray a large jelly roll pan or rimmed cookie sheet with nonstick spray coating and set aside. Place the popcorn in a large ceramic or glass bowl; set aside.
In a 1 cup measure or similar microwave-safe bowl, combine the caramels, syrup, and water. Cover with wax paper and microwave on high power for 40 seconds. Stir. Microwave for an additional 30 seconds until the caramels are completely melted.
Being very careful to keep fingers away from the hot syrup, slowly pour the caramel mixture over the popcorn, stirring with a large wooden spoon to coat evenly. Spread the popcorn evenly on the prepared baking pan. Bake the popcorn for 4 - 6 minutes, until the syrup hardens slightly.
Cool before serving, or store tightly covered at room temperature. Leftover popcorn will keep for 4 to 5 days.