This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"Every once in a while, someone will mail me a single popcorn kernel that didn't pop. I'll get out a fresh kernel, tape it to a piece of paper and mail it back to them."
-Orville Redenbacher, Famous gourmet popcorn mogul
This is a quick and easy evening dessert / snack that everyone will love. If your family is full of chocolate lovers use the chocolate topping but I particularly love the caramel. This will appeal to all the folks in your household -- both sweet lovers and salty snackers.
Pre-made Caramel Ice Cream Toppings work well. Check for ones without high fructose corn syrup.
Servings = 3 | Serving size =about 5 cups
Cooking Time = 15 Minutes
This recipe is best fresh but the popcorn is pretty good the next day. Put in plastic zipper bags after it cools.
|1||package Smart Balance low fat & low salt microwave popcorn|
|1/4 cup||Caramel or Chocolate Ice Cream Topping|
Pop the popcorn using the directions on the package. I have found that 2 minutes and 30 seconds on high works well.
While the popcorn is popping place the ice cream topping in a very large glass mixing bowl. The popcorn will make about 15 cups, so the bowl needs to be at least 4 quarts.
After the popcorn is popped, remove it and open the bag to let the steam escape. Place the bowl with the ice cream topping in the microwave and heat for 5 - 6 ten second intervals. Donít let the syrup become too hot or too thin. It should be warm but not to hot to the touch and still take a little time to flow when the bowl is tilted.
Remove the bowl from the microwave and add the popcorn. Using a rubber spatula scrape down the side of the bowl turning the popcorn over as you go. It will take about 5 - 10 minutes of carefully scraping and turning to coat all of the popcorn.
Serve or wait for about 15 minutes before placing in ziplock bags.
Serving size = about 5 cups
Servings = 3
Amount Per Serving
|Calories 189||Calories from Fat 24|
|% Daily Value|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 39g||13%|
|Dietary Fiber 4g||17%|
|Vitamin A 1%||Vitamin C 0%|
|Calcium 2%||Iron 4%|
|Vitamin K 4 mcg||Potassium 90 mg|
|Magnesium 44 mg|