Diabetic Popcorn Crunch Recipes

DELICIOUS POPCORN CRUNCH

Steps:

• Line baking sheets with aluminum foil.
• Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
• Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
• Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.

DIABETIC POPCORN CRUNCH

Steps:

• Spray a large baking pan with nonstick spray. Set aside.
• Preheat oven to 375°F.
• Remove and discard unpopped kernels from popcorn and set aside.
• In a small saucepan, combine sugar, molasses, water and stir to mix well.
• Cook over medium heat stirring with a wooden spoon until it comes to a full boil.
• Boil stirring constantly for 1 minute.
• Remove from heat.
• With a wooden spoon, stir in vanilla. Mix well.
• Very slowly drizzle syrup over the popcorn, stirring well to coat evenly (keep fingers away from hot syrup).
• Spread popcorn evenly in the pan.
• Bake on centre oven rack 5-6 mins until popcorn begins to crisp slightly.
• Remove from oven and stir.
• Let cool.
• Syrup will harden and popcorn will crisp further as it cools.
• When cool store in a sealed plastic bag or airtight container for 2-3 days (if it lasts that long!).
• EXCHANGE: 1 carbohydrate.

CARAMEL CRUNCH POPCORN

Steps:

• 1. Cover 2 baking sheets with aluminum foil and spray with nonstick cooking spray. Spread the popped popcorn on the baking sheets in a single layer.2. In a medium nonstick skillet, combine the sugar, margarine, and syrup. Bring to a boil over medium heat, stirring constantly, about 3 minutes. Continue cooking and stirring until the mixture turns a light caramel color, 5 minutes do not overcook or the caramel will brown and burn! Remove from the heat and slowly stir in the vanilla. 3. Pour the caramel mixture over the popcorn. When the caramel has cooled, break it into bite-size pieces.EXCHANGES1 Carbohydrate1 FatNUTRITION FACTSCalories 109 Calories from Fat 44Total Fat 5g Saturated Fat 1gCholesterol 0 mgSodium 63mgCarbohydrate 17g Dietary Fiber 1g Sugar 12gProtein 0g

POPCORN CRUNCH

Steps:

• Mix together popped corn and nuts.
• In a saucepan, combine sugar, corn syrup, and margarine.
• Bring to a boil, and boil 10 to 15 minutes, stirring constantly.
• When mixture turns light caramel in color, remove from heat, and stir in popcorn and nuts.
• Spread out on a lightly greased cookie sheet.
• Break apart when cool.
• Can be dipped or spread with chocolate, if desired.
• Makes about 40 pieces.
• Cooking time does not include popping the popcorn.