Caramel Popcorn

By dette

Chef Meg reduced the fat and calories in this recipe, which was based on a couple of member-submitted recipes.

Tip: The popcorn glaze doubles as a tasty caramel sauce. Serve it with low fat frozen yogurt as a treat.

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

Preparation

Step 1

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.

Number of Servings: 18