As we collectively emerge from a post-Halloween candy-coated daze and delve straight into the butter-laden, carb-and-meat fiesta that is Thanksgiving, it's important to remember that we CAN make healthy choices. Remember healthy choices? Yeah, me either.
So as not to shock your system as you wean yourself off of a month-long sugar high, maybe try a reduced-calorie treat like this peanut butter caramel corn from Cooking Light!
I was surprised that it's possible for caramel corn to be "light." And certainly, even if it wouldn't be light in the quantity you'd prefer to eat, it's so sweet and rich that you don't need more than a handful (or two).
Peanut Butter Caramel Corn (from Cooking Light)
-2 tablespoons canola oil
-1/2 cup unpopped popcorn kernels
-1/2 cup sliced almonds
-2/3 cup packed brown sugar
-2/3 cup light-colored corn syrup
-2 1/2 tablespoons butter
-1/2 teaspoon salt
-1/2 cup creamy peanut butter
-1 teaspoon vanilla extract
1. Preheat oven to 250°.
2. Line a jelly-roll pan with parchment paper; coat paper with cooking spray.
3. Heat oil in a large Dutch oven over medium-high heat. Add popcorn; cover and cook 4 minutes, shaking pan frequently. When popping slows, remove pan from heat. Let stand until popping stops. Uncover; add almonds.
4. Combine sugar, syrup, butter, and salt in a medium saucepan; bring to a boil. Cook 3 minutes, stirring occasionally. Remove from heat. Add peanut butter and vanilla; stir until smooth. Drizzle over popcorn; toss well. Spread mixture out onto prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely.
Serves 20 (serving size 3/4 cup)
Fat: 7.4g, Protein: 2.6g, Carbs: 21.3g