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Prep Time: 6 Minutes Cook Time: 5 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I'm a diabetic. (Trivia fact: Diabetics have no dietary restrictions.) My nutritionist gave me this great recipe for caramel corn out of a diabetic cookbook. It's light, filling, and makes a great snack. It's a hit with the kids and many of my friends. The popcorn can be fresh popped or out of a microwave. I'm not sure exactly how much popped popcorn is in a microwavable bag, but I usually use a full bag. Ingredients:
6 cups popped popcorn |
2 tablespoons butter |
2 tablespoons honey |
Directions:
1. Pop the popcorn and put it into a bowl. Make sure there is some extra room in the bowl if possibble. You'll need that room when you toss the popcorn.
2. In a small microwave safe bowl, microwave together the butter and honey, only until melted. Over heat it, and it WILL burn (trust me, I've done it.).
3. Using a regular spoon, drizzle 2 spoonfuls of the butter/honey mixture over the popcorn and toss thoroughly. THIS IS CRUCIAL. Put any more on at once and it won't turn out right.
4. Repeat step three. Most of the mixture will be gone before it seems like you're getting anywhere with this. Be patient, and when the honey/butter is all gone, enjoy:).
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