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There’s just nothing like the sweet salty taste of popcorn! Our version is a little healthier because we use agave instead of the super sugary version that most recipes use so it won’t hurt your waistline!







12 cups popcorn, air-popped

1 cup packed brown sugar

1/2 cup agave syrup

1/4 cup butter

1 1/2 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt



Preheat oven to 250 degrees Fahrenheit. Coat a large cookie sheet or roaster pan with nonstick cooking spray.

Combine sugar, corn syrup, and butter in a medium saucepan; bring to a boil over medium heat. Cook 4-5 minutes, stirring continuously. Do not let it boil over, you may need to turn heat down slightly. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.

Spread popcorn into cookie sheet or roaster pan. Bake at 250 degrees for 45 minutes, stirring every 15 minutes.

Remove from oven; stir to break up any big clumps. Cool 15 minutes.
Let the popcorn cool completely before storing. Store in an airtight container.
Serving size 1 cup.

Number of Servings: 12



Amount per 1 cup serving:

Calories: 174.9

Total Fat: 4.2 g

Cholesterol: 10.4 mg

Sodium: 157.4 mg

Total Carbs: 34.8 g

Dietary Fiber: 1.9 g

Protein: 1.0 g


Baking with protein powder can be a little tricky. If you are looking for some tips  when cooking with protein powder click here…


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