There’s a stand at the farmer’s market that makes warm, sweet caramel corn that my daughter Jade absolutely loves. I decided one day to make my own, which is a slightly healthier take without all the butter. (Remember: While it’s always a good thing to support local farmers, just because you buy something at the farmer’s market doesn’t mean it’s automatically good for you!) The truth is that we all love this sweet little pick-me-up.
Ingredients
| Vegetable oil cooking spray | 1 c. turbinado sugar, such as Sugar in the Raw |
| ¼ c. safflower or grapeseed oil | 1 tsp. pure vanilla extract |
| ½ c. popcorn kernels | ½ tsp. ground cinnamon |
Preparation
1. Line a baking sheet with wax or parchment paper. Spray a large bowl with vegetable oil cooking spray.
2. Combine the oil and popcorn kernels in a large heavy saucepan. Cover and cook over a medium-high heat, shaking the pan occasionally, until the kernels have popped, about 8 minutes. Transfer the popcorn to the prepared bowl.
3. Heat a 12-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until the sugar melts, about 8 minutes. Remove the skillet from the heat and carefully stir in the vanilla and cinnamon.
4. Carefully drizzle the melted sugar mixture over the popcorn. Using 2 wooden spoons, toss until the popcorn is coated with the sugar mixture. Transfer the mixture to the prepared baking sheet and let cool for 10 minutes. Break the caramel corn into 1- to 2-inch pieces before serving or storing.
Makes about 8 one-cup servings.
Nutritional Information: Calories: 199; Fat: 7g; Sodium: 10mg; Total Carbohydrates: 33g; Dietary Fiber: 2g; Sugar: 23g; Protein: 2g.
Try more of Giada’s recipes!
Don’t miss Giada’s inspiring story about living a healthy and happy life.
