Diabetic Popcorn Crunch

• 10 cups low fat microwave popped popcorn
• 1/3 cup sugar
• 3 tablespoons molasses
• 1 tablespoon water
• 1 teaspoon vanilla

1. Spray a large baking pan with nonstick spray. Set aside.
2. Preheat oven to 375u0b0F.
3. Remove and discard unpopped kernels from popcorn and set aside.
4. In a small saucepan, combine sugar, molasses, water and stir to mix well.
5. Cook over medium heat stirring with a wooden spoon until it comes to a full boil.
6. Boil stirring constantly for 1 minute.
7. Remove from heat.
8. With a wooden spoon, stir in vanilla. Mix well.
9. Very slowly drizzle syrup over the popcorn, stirring well to coat evenly (keep fingers away from hot syrup).
10. Spread popcorn evenly in the pan.
11. Bake on centre oven rack 5-6 mins until popcorn begins to crisp slightly.
12. Remove from oven and stir.
13. Let cool.
14. Syrup will harden and popcorn will crisp further as it cools.
15. When cool store in a sealed plastic bag or airtight container for 2-3 days (if it lasts that long!).
16. EXCHANGE: 1 carbohydrate.

popcorn, sugar, molasses, water, vanilla

Taken from www.food.com/recipe/diabetic-popcorn-crunch-134620 (may not work)