Description[edit | edit source]
Not sure why corn syrup and caramel candy is considered good for diabetics... but I am posting this in case someone knows for sure they can use this. Take care, Gloria
The directions call for finishing this easy popcorn snack by baking it to harden the syrup. If you don't mind sticky popcorn, you can skip the baking step. In any case, be sure to cool the popcorn before serving, as hot syrup can burn your mouth.
- Contributed by Healthy Recipes for Diabetic Friends Y-Group
- Source: The Diabetes Snack, Munch, Nibble, and Nosh Book, published by the American Diabetes Association.
- Number of Servings: 10 x 1 cup
Ingredients[edit | edit source]
- 10 cups low-fat microwave popcorn
- 6 each caramel candy, cut into small pieces
- 2 tbsp dark corn syrup or light corn syrup
- ½ tbsp water
Directions[edit | edit source]
- Preheat the oven to 350°F.
- Spray a large jelly roll pan with nonstick cooking spray.
- And set aside.
- Place the popcorn in a large ceramic or glass bowl, and set aside.
- In a 1-cup measure or similar microwave-safe bowl, combine the caramels, syrup and water.
- Cover with wax paper and microwave on high power for 40 seconds.
- Microwave for an additional 30 seconds until the caramels are completely melted.
- Being very careful to keep fingers away from the hot syrup, slowly pour the caramel mixture over the popcorn, stirring with a large wooden spoon to coat evenly.
- Spread the popcorn evenly on the prepared baking pan.
- Bake the popcorn for 4 to 6 minutes until the syrup hardens slightly.
- Cool before serving, or store tightly covered at room temperature.
- Leftover popcorn will keep for 4 to 5 days.
Nutritional information[edit | edit source]
- 53 Calories | 7 Calories From Fat | 1g Total Fat | 0g Saturated Fat | 1mg Cholesterol | 59mg Sodium | 11g Total Carbs | 1g Dietary Fiber | 6g Sugars | 1g Protein
- Exchanges Per Serving: ½ carbohydrate