Diabetic Popcorn Crunch

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READY IN: 26mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray a large baking pan with nonstick spray. Set aside.
  • Preheat oven to 375°F.
  • Remove and discard unpopped kernels from popcorn and set aside.
  • In a small saucepan, combine sugar, molasses, water and stir to mix well.
  • Cook over medium heat stirring with a wooden spoon until it comes to a full boil.
  • Boil stirring constantly for 1 minute.
  • Remove from heat.
  • With a wooden spoon, stir in vanilla. Mix well.
  • Very slowly drizzle syrup over the popcorn, stirring well to coat evenly (keep fingers away from hot syrup).
  • Spread popcorn evenly in the pan.
  • Bake on centre oven rack 5-6 mins until popcorn begins to crisp slightly.
  • Remove from oven and stir.
  • Let cool.
  • Syrup will harden and popcorn will crisp further as it cools.
  • When cool store in a sealed plastic bag or airtight container for 2-3 days (if it lasts that long!).
  • EXCHANGE: 1 carbohydrate.
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