When you think Halloween you think CANDY! There is candy corn and candied apples and bags and bags of candy! But how about treating yourself to a different kind of sweet treat that has substance and is still a Fall staple? Enter caramel corn. This sweet popcorn is perfect for the holiday season whether its for Halloween, Thanksgiving, or your winter celebration.
Caramel corn was never a recipe I ventured into but changed my mind when I stumbled upon a simple recipe in Cooking Light magazine. Cooking Light is no stranger to my household as my mom often refers to the magazine for guilt-free recipe ideas. So I picked up their Halloween issue and found the perfect caramel corn....well almost. The recipe is titled Peanut Butter Caramel Corn, however I switched it up a bit and made a more classic approach with my own personal spin.
The following recipe is from Cooking Light magazine and can be found online at http://www.myrecipes.com/recipe/peanut-butter-caramel-corn-50400000115814/
MY CHANGES: No peanut butter, pecans, and microwaveable popcorn
What You'll Need:
Cooking spray
1 bag of plain whole grain microwavable popcorn
1/2 cup of pecan halves
2/3 cup of light corn syrup
2/3 cup of packed light brown sugar
2 1/2 tablespoons of butter
1 teaspoon of vanilla
1/2 teaspoon of salt
Directions:
Preheat oven to 250. Line a pan with parchment paper and spray with the cooking spray.
Cook microwaveable popcorn according to the directions then spread cooked popcorn evenly onto greased pan. Sprinkle pecans over popcorn.
Next combine corn syrup, brown sugar, butter, and salt in pot and cook until it boils stirring occasionally. Cook time roughly 4 minutes. Remove from the stove and add teaspoon of vanilla. Stir mixture until smooth.
Pour mixture over popcorn and spread evenly coating all pieces. Bake popcorn for 1 hour stirring every 15 minutes. Cool and enjoy.
This popcorn is a great gift for friends and family and at 122 calories per serving it is the perfect guilt-free Halloween treat that keeps you away from the candy!
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