Total Time
15mins
Prep 5 mins
Cook 10 mins

In this recipe, a little caramel flavor goes a long way. Although the serving size is small, there's plenty of satisfying sweet taste and crunchy texture. This recipe makes a big batch and can be stored in an airtight continer and kept for about 1 week. I got this recipe off the American Diabetes Association website.

Ingredients Nutrition

Directions

  1. Cover 2 baking sheets with aluminum foil and spray with nonstick cooking spray. Spread the popped popcorn on the baking sheets in a single layer.
  2. In a medium nonstick skillet, combine the sugar, margarine, and syrup. Bring to a boil over medium heat, stirring constantly about 3 minutes. Continue cooking and stirring until the mixture turns a light caramel color, 5 minutes; do not overcook of the caramel will and burn! Remove from the heat and slowly stir in the vanilla.
  3. Pour the caramel mixture over the popcorn. When the caramel has cooled, break it into bite-sized pieces.

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