This one stays really close to the photo — big crunchy popcorn pieces covered in a shiny golden caramel coating. The trick is using a brown allulose-style sweetener so the coating actually bakes and crisps instead of staying sticky. 😍
Ingredients
- 6 cups plain air-popped popcorn — about 4–5 Points
- 2 tbsp light butter spread — about 2 Points
- ¼ cup brown allulose sweetener — 0 Points
- 3 tbsp sugar-free maple syrup — 0 Points
- ½ tsp vanilla extract — 0 Points
- ⅛ tsp baking soda
- Pinch of salt
- Optional: ¼ tsp caramel extract
Instructions
- Preheat oven to 250°F (120°C) and line a large baking sheet with parchment.
- Place the popcorn in a large bowl and remove any unpopped kernels.
- In a small saucepan, melt the light butter over medium-low heat.
- Add the brown allulose and sugar-free maple syrup. Stir and let it gently bubble for 2–3 minutes.
- Remove from heat and quickly stir in vanilla, caramel extract if using, salt and baking soda. The mixture should foam slightly.
- Immediately pour the warm caramel mixture over the popcorn.
- Toss thoroughly until the popcorn is coated all over and looks glossy.
- Spread it onto the baking sheet in one layer.
- Bake for 25–30 minutes, stirring every 10 minutes so the coating gets evenly crisp.
- Let it cool completely before breaking it into clusters. The caramel shell firms up as it cools.
⭐ WW Points
Makes: about 6 cups
Whole batch: approximately 6–7 Points
1 cup: approximately 1 WW Point 🔥
Exact Points will depend mostly on the popcorn and light-butter brands you use.
Nutrition
Approx. per 1-cup serving: 45–55 calories | 1g protein | 9g carbs | 1g fat