Caramel Popcorn

Caramel Popcorn

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From: Diabetic Living Magazine

Toss popped popcorn in a vanilla brown sugar syrup, then bake for a quick-and-easy sweet snack or gift.

Ingredients 11 servings

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Original recipe yields 11 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup packed brown sugar or brown sugar substitute (see Tip)
  • ¼ cup granulated sugar (see Tip)
  • ¼ cup 50% to 70% tub-style vegetable oil spread
  • ¼ teaspoon salt
  • 1½ teaspoons vanilla extract
  • 12 cups popped light popcorn


  • Prep

  • Ready In

  1. In a 4-quart Dutch oven heat and stir the brown sugar, granulated sugar, vegetable oil spread, and salt over medium heat until just boiling and sugar is dissolved. Stir in vanilla. Add popcorn and toss until coated.
  2. Place coated popcorn in a shallow roasting pan. Bake, uncovered, in a 300°F oven for 15 minutes, stirring once. Transfer to a large piece of foil or a large roasting pan to cool.
  • Tip: Choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown to substitute for the brown sugar. Follow package directions to use product amount equivalent to ½ cup brown sugar. We do not recommend a substitute for the granulated sugar. Exchanges: ½ Other Carb

Nutrition information

  • Serving size: 1 cup
  • Per serving: 105 calories; 4 g fat(1 g sat); 1 g fiber; 19 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 14 g sugars; 182 IU vitamin A; 0 mg vitamin C; 12 mg calcium; 0 mg iron; 139 mg sodium; 32 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 other carb, ½ fat

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