Caramel Popcorn: A lighter version

I LOVE caramel popcorn. It's been a treat my mom has made ever since I can remember. Popcorn is a great snack that is low in fat, full of fiber, and even has some protein. Dousing it with butter, refined sugar, and karo syrup isn't the healthiest way to eat it, but this recipe I found in Fitness Magazine provides the sweetness without quite so much fat and sugar.

ingredients:

• 1/2 cup unpopped popcorn kernels
• 5 tablespoons peanut oil *not needed if using an air popper
  
• 1 3/4 cups light brown sugar
• 5 tablespoons unsalted butter
• 1/3 cup honey
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda

directions:

In a stockpot or an extra-large saucepan, heat popcorn kernels in 3 tablespoons of oil. Stir to coat all kernels. Cover and cook over medium heat, 5 to 7 minutes, or until kernels are fully popped (shaking pot after 3 minutes). *If you have an air popper you can pop the kernels in the air popper alleviating some fat from cooking the kernels in oil.

Lightly coat 2 large baking pans with cooking spray. Pour popcorn into pans and preheat oven to 200 degrees F.

In a medium saucepan, combine brown sugar, butter, honey, remaining oil, and salt. Cook over medium-high heat, stirring constantly with a wooden or silicone spoon, 2 to 3 minutes. Stir in baking soda until smooth.

Evenly drizzle over popcorn; stir to coat. Bake for 1 hour, stirring every 15 minutes. Makes 12 cups.

Nutrition Facts for 1 cup:
250 calories
1g protein
41g carbohydrate
11g fat (4g saturated)
1g fiber
*the fat content and calorie content will drop if you pop the popcorn with an air popper