Sam's Rehabbed Chocolate Caramel Popcorn
A Salty Sweet Snack
Air-popped popcorn and dark chocolate helped cut the calories on this salty and sweet snack.
Preheat oven to 300 F. Coat a large jelly roll pan with cooking spray. Place popcorn in a large bowl.
Combine sugar, corn syrup, and butter in a heavy bottomed saucepan; bring to a boil over moderately low heat, stirring to dissolve the sugar. Once mixture begins to bubble, cook 2 minutes or until pale golden. Remove pan from the heat and immediately stir in vanilla, baking soda and salt. Pour sugar mixture over popcorn and stir to coat popcorn.
Transfer the popcorn mixture to jelly roll pan, spreading it into an even layer, and bake 15 minutes. Stir the mixture and continue to bake 5 to 8 minutes longer, or until popcorn is caramel colored. Let cool until almost hardened, about 2-3 minutes. Break into pieces and let cool completely. Transfer to a large bowl. Line baking sheet with wax paper or parchment.
Put chocolate in a large glass measuring cup and microwave on medium for 1 minute, or until melted. Pour chocolate over popcorn mixture. Gently stir to coat ingredients with chocolate. Transfer to baking sheet and let cool completely. Store in air-tight containers. Serves 6.
Saturated Fat: 5 g
Sodium: 182 mg
Dietary Fiber: 1 g
Total Fat: 10 g
Carbs: 63 g
Cholesterol: 5 mg
Protein: 2 g
Calories from Fat: 90 cal
Trans Fatty Acid: 0 g
Total Sugars: 33 g
Recipe courtesy Danny Boome.
This recipe was styled by chef Karen Pickus for Good Morning America.