Kettle-Style Caramel Corn

Kettle-Style Caramel Corn

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From: Diabetic Living Magazine

Who knew you could make your own healthier homemade version of this craveable treat? And it tastes just as good.

Ingredients 11 servings

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Original recipe yields 11 servings
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  • ½ cup packed brown sugar (see Tips)
  • 3 tablespoons lower-fat tub-style margarine (50 percent to 70 percent vegetable oil)
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 12 cups air-popped popcorn

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 300°F. In a small saucepan, combine brown sugar, margarine, and ¼ teaspoon of the salt; cook and 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, for 20 minutes, stirring once. Sprinkle with the remaining ¼ teaspoon salt. Transfer to a large piece of foil or a large roasting pan; let cool for 1 hour. Immediately place in an airtight container; cover and store at room temperature for up to 2 days.
  • Tips: Sugar Substitute: Choose Splenda® Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to ½ cup brown sugar. Nutrition per serving with substitute: same as above, except 79 cal., 131 mg sodium, 11 g carb.
  • To make ahead: Store airtight at room temperature for up to 2 days.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 95 calories; 3 g fat(1 g sat); 1 g fiber; 17 g carbohydrates; 1 g protein; 3 mcg folate; 0 mg cholesterol; 10 g sugars; 153 IU vitamin A; 0 mg vitamin C; 9 mg calcium; 0 mg iron; 134 mg sodium; 44 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat

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