Traditional caramel popcorm has tons of sugar in it, although you can't really take out a whole lot since it is caramel. But I decided to make it by excluding the usual corn syrup and it turned out great and you can't even notice the difference, definitely worth the savings (of calories and ingredients).
INSTRUCTIONS:
Pre heat oven to 250 F.
Pop 1/2 cup of plain popcorn (do not use buttered, mircowaved popcorn, for example). This will yeild about 8 cups of popcorn.
In a sauce pan, melt 1/2 cup butter with 1/2 cup brown sugar and a tsp or two of vanilla. Bring to a quick boil and reduce heat, stirring constantly. Caramel is produced!
On a couple of cookie sheets, spread out popcorn and pour the sugar mixture over the popcorn, mixing lightly.
Place in oven for 45-60 minutes. This is the key! Through this slow heating process, the caramel adheres to the popcorn and dries out creating a nice smooth non-sticky layer to the cruchy light popcorn.
Now EAT EAT EAT!
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