Ingredients for Light Caramel Corn
- 6 cups popped popcorn (from about 1-2 microwave bags, or freshly popped)
- 1/4 cup butter substitute (e.g., unsalted margarine)
- Honey
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How to Make Light Caramel Corn
- In a medium saucepan over medium heat, combine the brown sugar substitute, water, butter substitute, and vanilla extract. Stir constantly until the butter substitute is melted and the mixture is smooth.
- Bring the mixture to a boil, stirring frequently, and continue to boil for 2-3 minutes, or until the mixture reaches 235°F (113°C) on a candy thermometer. This ensures the caramel reaches the right consistency.
- Remove the saucepan from the heat and carefully pour the caramel mixture over the popped popcorn in a large bowl. Gently toss to evenly coat all the popcorn pieces.
- Spread the caramel corn in a single layer on a baking sheet lined with parchment paper.
- Bake for 5-7 minutes at 250°F (121°C), or until the caramel is set and slightly firm. Keep a close eye to prevent burning.
- Let the caramel corn cool completely before serving. Once cool, break apart any large clumps.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
69g
Fat
37g
Carbs
12g
