CINNAMON CARAMEL CORN + 2 OTHER VARIATIONS

8 cups air-popped popcorn (about 1/3 cup kernels)

2 tablespoons honey

4 teaspoons margarine

1/4 teaspoon ground cinnamon

cooking spray

1. Preheat oven to 350 degrees. Spray jelly-roll pan with non-stick cooking spray. Place popcorn in large bowl.

2. Stir honey, margarine and cinnamon in small saucepan over low heat until margarine is melted and mixture is smooth; immediately pour over popcorn. Toss with spoon to coat evenly. Pour onto prepared pan; bake 12-14 minutes or until coating is golden brown and appears crackled, stirring twice. Let cool on pan 5 minutes.

3. As popcorn cools, coating becomes crisp. If not crisp enough, or if popcorn softens upon standing, return to oven and heat 5-8 minutes more.

Yields 4 servings

CALORIES: 117; PROTEIN: 2g; FAT: 4g; CARBS: 19g; CHOL: 0mg; FIBER: 1g; SODIUM: 45mg.

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VARIATIONS

CAJUN POPCORN: Preheat oven and prepare jelly-roll panas directed above. Combine 7 teaspoons honey, 4 teaspoons margarine and 1 teaspoon Cajun or Creole seasoning in small saucepan. Proceed with recipe as directed above.

Yields 4 servings

CALORIES: 122; PROTEIN: 2g; FAT: 4g; CARBS: 20g; CHOL: 0mg; FIBER: 1g; SODIUM: 91mg.

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ITALIAN POPCORN: Spray 8 cups of air-popped popcorn with fat-free butter-flavored spray to coat. Sprinkle with 2 tablespoons finely grated Parmesan cheese, 1/8 teaspoon black pepper and 1/2 teaspoon dried oregano leaves. Gently toss to coat.

Yields 4 servings

CALORIES: 65; PROTEIN: 3g; FAT: 1g; CARBS: 10g; CHOL: 2mg; FIBER: 1g; SODIUM: 58mg.

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