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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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In this recipe, a little caramel flavor goes a long way. Although the serving size is small, there's plenty of satisfying sweet taste and crunchy texture. This recipe makes a big batch and can be stored in an airtight container and kept for about 1 week. Adapted from the American Diabetes Association because I could not replicate the nutrition data with their 12 cups of popcorn but could with 16 cups. plain air-popped popcorn, granulated sugar, stick margarine, light corn syrup, vanilla extract cvt Ingredients:
16 cups (plain air-popped) popcorn, about 1 cup unpopped |
1 cup granulated sugar |
10 tbsp (stick) margarine |
1/3 cup light corn syrup |
1 tsp vanilla extract |
Directions:
1. Cover 2 baking sheets with aluminum foil and spray with nonstick cooking spray. Spread the popped popcorn on the baking sheets in a single layer.
2. In a medium nonstick skillet, combine the sugar, margarine, and syrup. Bring to a boil over medium heat, stirring constantly, about 3 minutes. Continue cooking and stirring until the mixture turns a light caramel color, 5 minutes; do not overcook or the caramel will brown and burn! Remove from the heat and slowly stir in the vanilla.
3. Pour the caramel mixture over the popcorn. When the caramel has cooled, break it into bite-sized pieces.
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