Caramel Popcorn (reduced Fat Version)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 18
• 1 cup packed dark brown sugar
• 1/2 cup light corn syrup
• 1/4 cup butter
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 cups air-popped popcorn (6 tablespoons un-popped kernels)

Recipe

• 1 preheat oven to 250 degrees fahrenheit.
• 2 coat a large jelly roll pan or baking sheet with nonstick cooking spray.
• 3 combine sugar, corn syrup, and butter in a medium or large heavy bottomed saucepan; bring to a boil over medium heat.
• 4 cook 4-5 minutes, stirring 3-4 times to scrape down the sides of the pan and keep the mixture from bubbling up.
• 5 with a pastry brush, dipped it in cool water, brush down the sides of the pan.
• 6 be careful; the mixture will burn you if it boils over.
• 7 remove from heat; stir in vanilla, baking soda, and salt.
• 8 place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
• 9 spread popcorn mixture into prepared pan.
• 10 bake at 250 degrees for 45 minutes, stirring every 15 minutes.
• 11 remove from oven; stir to break up any large clumps.
• 12 cool 15 minutes. serve at room temperature.
• 13 let the popcorn cool completely before storing.
• 14 store in an airtight container for up to 1 week.