Receta Cinnamon Caramel Corn
These "notes" are a common occurrence when you have children in any type of summer sports activities!
- Try this tasty popcorn the next you need to bring a treat to the game~
- Cinnamon Caramel Corn~
- 16 cups air-popped popcorn, (about 2/3 cup un-popped kernels)
- 4 T honey
- 6 T butter
- 1/2 t ground cinnamon
Preheat oven to 350. Spray jelly-roll pan with non-stick cooking spray.
Place air-popped popcorn in a large bowl.
Stir honey, butter and cinnamon in a small saucepan over low heat until butter is melted and mixture is smooth; immediately pour over popcorn. Toss with a spoon to evenly coat, pour onto prepared pan; bake 12-14 minutes or until coating is golden brown and appears crackled, stirring twice during baking. Let cool on pan for 5 minutes. (As popcorn cools, coating becomes crisp.) Makes 8 servings. Enjoy!
I found this recipe in a Taste of Home Diabetic Cookbook from 2007.
Nutrients per serving: 2 cups Cinnamon Caramel Corn
Calories: 117
Fat: 4g (sat 1g)
Protein: 2g
Carbohydrate: 19g
Fiber: 1g
Cholesterol: 0mg
Sodium: 45mg
Exchanges: 1 starch, 1 fat
Kitchen Tip: Active dry yeast will keep 6 months past the expiration date if frozen. Place the yeast directly in the freezer in its original vacuum-sealed packaging. If opened, seal tightly in plastic wrap. You can use it at a later date without thawing.