Kettle-Style Caramel Corn

Kettle-Style Caramel Corn

0 Reviews
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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 11 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • 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

Reviews 0