Diabetic Popcorn Crunch

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 10
• 10 cups low fat microwave popped popcorn
• 1/3 cup sugar
• 3 tablespoons molasses
• 1 tablespoon water
• 1 teaspoon vanilla

Recipe

• 1 spray a large baking pan with nonstick spray. set aside.
• 2 preheat oven to 375°f.
• 3 remove and discard unpopped kernels from popcorn and set aside.
• 4 in a small saucepan, combine sugar, molasses, water and stir to mix well.
• 5 cook over medium heat stirring with a wooden spoon until it comes to a full boil.
• 6 boil stirring constantly for 1 minute.
• 7 remove from heat.
• 8 with a wooden spoon, stir in vanilla. mix well.
• 9 very slowly drizzle syrup over the popcorn, stirring well to coat evenly (keep fingers away from hot syrup).
• 10 spread popcorn evenly in the pan.
• 11 bake on centre oven rack 5-6 mins until popcorn begins to crisp slightly.
• 12 remove from oven and stir.
• 13 let cool.
• 14 syrup will harden and popcorn will crisp further as it cools.
• 15 when cool store in a sealed plastic bag or airtight container for 2-3 days (if it lasts that long!).
• 16 exchange: 1 carbohydrate.