Low Carb Sugar Free Caramel Popcorn Recipes

SUGAR FREE CARAMEL POPCORN

Steps:

• Let's first make the caramel.. You will need a deep pot for this!! Slowly heat up your Swerve sweetener on medium-low.. stirring so it doesn't burn. It will slowly melt and caramelize. It will also smoke a little, so dont be alarmed. Once you have a deep amber colour, time to add in the butter. When you toss in the butter, you'll notice that it will bubble up. That's normal and why we used a deep pot for it. Stir until the butter has melted. Pour in your cream., Again, the mixture will bubble up even more and then slowly go back down. All normal! Stir for an additional 2-3 minutes then take the mix off the heat. Let it cool down.. Stir occassionally to get rid any crystalization of the Swerve. Once gets near room temp, you'll notice it has gotten thicker and has the consistency of caramel sauce! Now is the time to pour the mix on top of the popcorn. Mix it thoroughly but don't worry if you still have parts that aren't caramel. Put the popcorn onto a cookie sheet lined with parchment paper and bake at 225 for roughly 45 minutes. Mix it often, so that the caramel transfers to more of the popcorn! Take it out and let it cool and you will have nice, crunchy caramel popcorn!

KETO CARAMEL CORN

Steps:

• Preheat oven to 350 degrees F and cover a cookie sheet with parchment paper. Spray with cooking spray.
• Roast pecans, walnuts, almonds and coconut flakes in the oven for 5 minutes, stirring halfway through. Remove from the oven but keep the oven heat on.
• In a medium sized sauce pan, combine sweetener, pancake syrup, heavy whipping cream and 1 1/2 tablespoons of the butter . Cook over medium heat, stirring constantly until it turns a deep golden brown, 6-8 minutes.
• Add in the remaining butter, cinnamon, salt and vanilla and stir well to melt and combine.
• Pour the roasted nuts and coconut mixture into the pan and stir until well coated.
• Spread mixture back onto the parchment-covered cookie sheet and sprinkle salt on top. Separate the pieces into clumps.
• Bake for 12-15 minutes at 350 degrees F. Check in at minute 12 to make sure it isn't burning.
• Allow to cool and dry out on the counter.

SUGAR FREE CARAMEL CORN

Steps:

• melt butter in large sauce pan, add xylitol and cook over med heat for 2-3 minutes. Working very quickly, add baking soda stirring as it foams. As foaming subsides, drizzle over popped corn.
• Bake at 275 for 1 hour, gently stirring every 15 m inutes.