Cinnamon Caramel Corn

A healthier version of Cracker Jack popcorn, this cinnamon caramel blend is sweet and satisfying but has 75% fewer calories, fat grams and carbohydrates than the original recipe. It's a great snack to have on hand at home, at work or on the go.

Ingredients

• 8 cups air-popped popcorn (about 1/3 cup kernels)
• 2 tablespoons honey
• 4 teaspoons butter
• ¼ teaspoon ground cinnamon

Directions:

1. Preheat oven to 350°F. Spray jelly-roll pan with nonstick cooking spray. Place popcorn in large bowl.
2. Stir honey, butter and cinnamon in small saucepan over low heat until butter is melted and mixture is smooth; immediately pour over popcorn. Toss with spoon to coat evenly. Pour onto prepared pan; bake 12 to 14 minutes or until coating is golden brown and appears crackled, stirring twice. Let cool on pan 5 minutes. (As popcorn cools, coating becomes crisp. If not crisp enough, or if popcorn softens upon standing, return to oven and heat 5 to 8 minutes.) Makes 4 servings.
3. Sprinkle with mozzarella cheese; bake until melted. Serve with salsa, if desired. Makes 8 servings.

Nutrition per Serving:

(Serving size = 2 cups)

• Calories = 117
• Total fat = 4 g
• Saturated fat = 1 g
• Carbohydrate = 19 g
• Protein = 2 g
• Fiber = 1 g
• Sodium = 45 mg

Dietary Exchanges:

• Starch = 1
• Fat = 1

Source: www.diabeticcooking.com