Kettle-style caramel corn
Diabetic living: 79 calories 3 gram fat (1 sat.), 1 g fiber, 10 g sugar, 1 g protein
- 11
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Ingredients
- 1/2 cup packed brown sugar (use Splenda brown sugar)
- 3 Tbsp lower-fat tub-style margarine
- 1 tsp. vanilla
- 12 cups popped popcorn
Preparation
Step 1
1. Preheat oven to 300 F. In a small saucepan combine brown sugar, margarine and 1/4 tsp. salt; stir over medium heat just until boiling and sugar is dissolved. Stir in vanilla.
2. Place popcorn in a shallow roasting pan. Drizzle brown sugar mixture over popcorn; toss to coat. Bake uncovered 20 minutes, stirring once. sprinkle with another 1/4 tsp. salt. Transfer to a large piece of foil or a large roasting pan; let cool 1 hour. Immediately place in an airtight container cover and store at room temperature up to 2 days.