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:
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
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