Tuesday, July 27, 2010

Cinnamon Caramel Corn

This turned out pretty good... exCEPT... 2 TBS of honey needs to be increased. Mom and I both agree on that.

Cinnamon Caramel Corn Favorite All Time Recipes: Diabetic Snacks  pg. 58
  • 8 C air-popped popcorn (about 1//3 C kernels)
  • 2 TBS honey
  • 4 tsp butter
  • 1/4 tsp ground cinnamon
Preheat oven to 350 degrees F. Spray jelly-roll pan with nonstick cooking spray. Place popped corn in large bowl.

Cook and stir honey, butter, and cinnamon in small saucepan over low heat until butter is melted and mixture is smooth; immediately pour over popcorn. Toss to coat evenly. Pour onto prepared pan; bake 12 to 14 minutes or until coating is golden brown and appears crackled, stirring twice during baking time.

Let cool on pan 5 minutes. As popcorn cools the coating becomes crisp. If no crisp enough or if popcorn softens upon standing, return to oven and heat 5 to 8 minutes. 

makes 4 servings

I.. ummm... didn't have any butter so I used an olive oil/canola oil mix, but more honey still is needed.

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