Caramel Corn Crunch Caramel Corn Crunch
1 (3-ounce) package reduced-fat microwave popcorn 2/3 cup packed brown sugar 6 tablespoons reduced-calorie stick margarine 6 tablespoons reduced-calorie maple-flavored syrup 1 teaspoon vanilla extract 1/4 teaspoon baking soda Cooking spray
Preheat oven to 250 degrees.
Cook popcorn according to package directions. Place popped corn in a large bowl; set aside. (Go ahead & mix pecans in with popcorn here if you're using them)
Combine sugar, margarine, and syrup in a 2-quart saucepan; place over medium heat. Bring to a boil, stirring constantly. Cook 5 minutes, without stirring, or until candy thermometer registers 250 degrees. Remove from heat; stir in vanilla and baking soda.
Pour syrup mixture over popcorn; stri until evenly coated.
Spread mixture onto 2 jelly-roll pans coated with cooking spray. Bake at 250 degrees for 20 to 25 minutes or until mixture is crisp. Cool in pans on wire racks; break into small pieces. Store in an airtight container. Angel_Juli This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at Chat_Central_Gateway All rights reserved KENDOC 2005 |