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Date Posted: 21:07:12 10/22/02 Tue
Author: S
Subject: LIGHTER CARAMEL POPCORN

1/4 cup butter
3/4 cup reduced-calorie pancake syrup,maple syrup or regular pancake
syrup
1 cup light or dark brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract
16 to 20 cups of plain popped popcorn(if using microwave popcorn,
choose the 96 percent free,plain type)

Preheat oven to 250 degrees.Line two very large shallow baking
dishes with foil(non-stick foil would be best).Place popped popcorn
in very large bowl.

In a medium saucepan over medium heat,melt butter and stir in
pancake syrup,brown sugar,corn syrup and salt.Bring to a boil,
stirring constantly.Once it is still boiling while you are stirring,
stop stirring and let it boil over medium heat (undisturbed) for 4
minutes.

Remove it from the heat and stir in baking soda and vanilla extract.
Pour the syrup in a thin stream all over the popcorn and stir to coat
all the popcorn well.Distribute the caramel popcorn between the two
prepared baking dishes.

Place the baking dishes in the oven and bake for about 45 minutes
(maybe an hour depending on your oven),stirring every 15 minutes.
Remove from oven and let it cool completely before breaking into
pieces.

MAKES AT LEAST 16 CUPS.

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