Whole grain Super Crunchy Caramel Corn turned into healthy caramel corn with soy nuts in place of peanuts.
Mix brown sugar, corn syrup, margarine and salt in large microwave safe bowl. Bring to a boil; boil 2 minutes on high. Add baking soda and vanilla extract, stirring well. Pour mixture over popped corn and soynuts in a large microwave-safe cooking bag. Shake well.
Fold down top of bag and place in microwave oven. Cook on high for a total of 3 minutes; remove bag at 1 minute intervals and shake well. Pour onto cookie sheet and cool. Store in airtight container.
Recipe makes 3 quarts.
Serving size: 1 cup
Calories: 244; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 225mg; Carbohydrates: 34g; Protein: 5g; Fiber: 2.5g
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