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Rating: 5.0/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 694
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 56mg
Total Carbohydrate 179g
Dietary Fiber 0g
Sugars 177g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  15%Iron  8%
Potassium  7%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fat-Free Caramel Corn

Date Added: January 16, 2012


1/2 Teaspoon Vinegar white
2 Cups Light Brown Sugar (packed)
3/4 Cup Water (more if needed)
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1. Combine the above in a 2-qt.

2. saucepan, bring to boil (stirring to dissolve sugar completely).

3. Continue boiling and stirring until syrup thickens and reaches the "hard-crack" stage -- consult the candy-making section of any comprehensive cookbook for description and candy-thermometer temperature.

4. My method of determining readiness is when the syrup "makes threads" when dropped off the tip of a spoon OR when a drop allowed to fall into a cup of cool tap water forms a ball instantly.

5. It takes practice -- cook too long and the coating will be granular; cook not long enough and it'll be sticky.

6. When the syrup reaches the desired stage, take it off the burner, IMMEDIATELY stir in 1 teaspoon vanilla and 1/4 teaspoon baking soda (the soda interacts with the vinegar's acidity and makes the syrup light and sort of foamy).

7. Pour gradually over popped corn while stirring with a long-handled spoon to distribute the coating (or have someone else do the stirring or pouring).

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Dietary Notes:
This recipe is very low-sodium with 55.5mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Natural Sweeteners, Vinegar allergies.
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