Kettle-Style Caramel Corn
Preheat oven to 300 degrees F. In a small saucepan, combine brown sugar, margarine, and 1/4 teaspoon of the salt; cook and stir over medium heat just until boiling and sugar is dissolved. Stir in vanilla.Advertisement
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 1/4 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(R) Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 1/2 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.
1 starch, 1/2 fat