Easy Caramel Popcorn from Managing Diabetes

Easy Caramel Popcorn
You can finish this easy popcorn snack by baking it. This helps to harden the syrup. If you don't mind sticky popcorn, feel free to skip the baking step. Always be sure to cool the popcorn before serving. The hot syrup can burn your mouth.

Easy Caramel Popcorn
The directions call for finishing this easy popcorn snack by baking it to harden the syrup. If you don't mind sticky popcorn, you can skip the baking step. In any case, be sure to cool the popcorn before serving, as hot syrup can burn your mouth.

Number of Servings: 10
Serving Size: 1 cup
Ingredients
Name Measure Weight
low-fat microwave popcorn 10 cups ---
caramel candie, cut into small pieces 6 ea ---
dark or light corn syrup 2 Tbsp ---
water 1/2 Tbsp ---
Preparation Instructions
1 Preheat the oven to 350 degrees. Spray a large jelly roll pan with nonstick cooking spray. and set aside. Place the popcorn in a large ceramic or glass bowl, and set aside.
2 In a 1-cup measure or similar microwave-safe bowl, combine the caramels, syrup and water. Cover with wax paper and microwave on high power for 40 seconds. Stir. Microwave for an additional 30 seconds until the caramels are completely melted.
3 Being very careful to keep fingers away from the hot syrup, slowly pour the caramel mixture over the popcorn, stirring with a large wooden spoon to coat evenly. Spread the popcorn evenly on the prepared baking pan. Bake the popcorn for 4 to 6 minutes until the syru hardens slightly.
4 Cool before serving, or store tightly covered at room temperature. Leftover popcorn will keep for 4 to 5 days.


Exchanges Per Serving


1/2 Carbohydrate

Nutrition Information


Amount per serving
Calories 53
Calories From Fat 7
Total Fat 1 g
Saturated Fat 0 g
Cholestrol 1 mg
Sodium 59 mg
Total Carbohydrate 11 g
Dietary Fiber 1 g
Sugars 6 g
Protein 1 g

This recipe is from The Diabetes Snack, Munch, Nibble, and Nosh Book, published by the American Diabetes Association.