Start with purchased light popcorn or pop your own without butter for a showtime treat that’s reminiscent of all-time-favorite popcorn balls.
Here's the skinny:
3/4 cup packed brown sugar >
1/2 cup packed brown sugar
1/3 cup granulated sugar >
1/4 cup granulated sugar
1/3 cup butter >
1/4 cup tub-style 50% to 70% vegetable oil spread
1/2 teaspoon salt >
1/4 teaspoon salt
2 teaspoons vanilla >
1 1/2 teaspoons vanilla
12 cups popped buttered popcorn >
12 cups popped light popcorn
Nutritional Highlights
170 (before)
100 (after)
8 g (before)
3 1/2 g (after)
4 g (before)
1/2 g (after)
210 mg (before)
140 mg (after)
21 g (before)
14 g (after)
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup tub-style 50% to 70% vegetable oil spread
1/4 teaspoon salt
1 1/2 teaspoons vanilla
12 cups popped light popcorn
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1 Preheat oven to 300ºF. In a 4-quart Dutch oven, heat and stir the brown sugar, granulated sugar, vegetable oil spread, and salt over medium heat until just boiling and sugar is dissolved. Stir in vanilla. Add popcorn and toss to coat.
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2 Spread coated popcorn in a shallow roasting pan. Bake, uncovered, for 15 minutes, stirring once. Transfer popcorn to a large piece of foil or a large roasting pan to cool.
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Nutritional Information
11 Servings:
Calories 100 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 140mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 14g); Protein 1g
% Daily Value
Vitamin A 4%; Vitamin C 0%; Calcium 2%; Iron 2%
Exchanges
1 Starch, 0 Other Carbohydrate, 1 Fat
Carbohydrate Choices
1
