Caramel popcorn


  •  1/2 cup brown sugar substitute blend* equivalent to 1/2 cup brown sugar
  • 3 tablespoons lower-fat, soft tub-like margarine
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla essence
  • 12 cups air-popped popcorn


  1. Preheat oven to 180 degrees C.
  2. Combine brown sugar, margarine, and 1/4 teaspoon of the salt in a small saucepan. Stir over medium heat, just until boiling and when the sugar is dissolved. Stir in vanilla essence.
  3. Place air-popped popcorn in a shallow roasting pan. Drizzle the brown sugar mixture over popcorn and toss to coat. Bake, uncovered, for 20 minutes in the pre-heated oven, tossing once. Sprinkle with the remaining 1/4 teaspoon of salt.
  4. Transfer to a large piece of foil; allow to cool for 1 hour.
  5. Place in small bags for trick-or-treating or an airtight container (2 days).