Caramel Popcorn

Let the popcorn cool completely before dividing it into holiday tins for giving.

Yield: 18 servings (serving size: 2/3 cup)

Ingredients

• Cooking spray
• 1  cup  packed dark brown sugar
• 1/2  cup  light-colored corn syrup
• 1/3  cup  butter
• 1  tablespoon  light molasses
• 1 1/2  teaspoons  vanilla extract
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 12  cups  popcorn (popped without salt or fat)

Preparation

Preheat oven to 250°.

Coat a large jelly roll pan with cooking spray.

Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.

Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.

Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.

Note: Store in an airtight container for up to 1 week.

Nutritional Information

Calories:

126 (26% from fat)

Fat:

3.6g (sat 2.2g,mono 1.1g,poly 0.2g)

Protein:

0.7g

Carbohydrate:

23.9g

Fiber:

0.8g

Cholesterol:

9mg

Iron:

0.4mg

Sodium:

151mg

Calcium:

15mg