Pam Cooking spray
1/2 cup splenda brown sugar blend
1/2 cup light-colored corn syrup
1/4 cup light margarine
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups air-popped popcorn (6 Tbs kernels)
Preheat oven to 250 degrees.
Coat a large jelly roll pan or baking sheet with nonstick cooking spray.
Combine splenda sugar blend, corn syrup, and light margarine in a medium or large heavy bottomed saucepan; bring to a boil over medium heat.
Cook 4-5 minutes, stirring 3-4 times to scrape down the sides of the pan and keep the mixture from bubbling up.
If you have a pastry brush, dip it in cool water and use it to brush down the sides of the pan. Be careful; the mixture will burn you if it boils over.
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 mixture into prepared pan. Bake at 250 degrees for 45 minutes, stirring every 15 minutes.
Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve at room temperature.
Let the popcorn cool completely before storing. Store in an airtight container for up to 1 week. Serving size is about 2/3 cup.
Number of Servings: 10 (about 1.25 cups each). 140 calories, 2.3 g of fat