Ingredients for Caramel Popcorn Light
- Cooking Spray
- Dark Brown Sugar
- Light Corn Syrup
- ¼ cup (½ stick) unsalted butter
- Light Molasses
- Vanilla Extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Popped Popcorn
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How to Make Caramel Popcorn Light
- Preheat oven to 250°F (120°C).
- Lightly grease a large jelly roll pan with cooking spray.
- In a medium saucepan, combine 1 cup granulated sugar, ½ cup light corn syrup, ¼ cup (½ stick) unsalted butter, and 2 tablespoons molasses.
- Bring to a boil over medium heat, stirring constantly.
- Cook for 5 minutes, stirring once halfway through, until the mixture reaches 245°F (118°C) on a candy thermometer.
- Remove from heat.
- Stir in 1 teaspoon vanilla extract, 1 teaspoon baking soda, and ¼ teaspoon salt. The mixture will foam up.
- In a large bowl, place 6 cups popped popcorn (about ½ cup unpopped kernels).
- Slowly pour the caramel mixture over the popcorn, stirring gently but thoroughly to ensure all the popcorn is evenly coated.
- Spread the popcorn mixture evenly into the prepared jelly roll pan.
- Bake at 250°F (120°C) for 1 hour, stirring every 15 minutes to prevent sticking and ensure even caramel distribution.
- Remove from oven and let cool slightly.
- Stir gently to break up any large clumps.
- Cool completely for at least 15 minutes before serving.
- Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
120g
Fat
21g
Carbs
16g
