Ingredients
- 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
Make it step by step
- 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.
- Stir.
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.