Keto 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!

LOW CARB (& SUGAR FREE!) CARAMEL POPCORN

Steps:

• Get your popcorn ready! You can either buy a bag of (salted!) buttered popcorn or pop your own. One batch of caramel is enough for 4 to 5 cups, depending on how coated you like it. Transfer to a lined baking tray and set aside.
• See video for how to whip up my keto caramel. The one difference will be that you'll be adding a touch of baking soda at the very end (for easier coating and a candy-like texture).
• Add butter to a large dutch oven over medium/low heat and simmer, stirring every so often, until fully browned (about 5 minutes). (My top tip: I like to use salted butter for a salted caramel version!) Add in the sweetener, heavy cream and salt (leave out if using salted butter), stirring until fully combined. Add in the molasses (optional), and stir briefly until just combined.
• Simmer over very low heat for 15 minutes (don't stir at all!), taste for seasoning.
• Note: if your caramel splits (too high temperature is usually the culprit!), you might still be able to save it. Remove it from the heat, allow the mixture to cool down for about 5 minutes, bring it back on the stovetop over low heat, and gently whisk in a tablespoon of water until it comes back together (should happen almost instantly).
• Mix in the baking soda into the caramel at the *very* end: it will bubble up rapidly (this is why we're using a larger dutch oven here), and immediately pour it over your prepared popcorn. Rapidly mix it for even coating with a spatula, sprinkle some flaky sea salt (optional, but highly suggested) and set aside to cool completely.

KETO CARAMEL POPCORN

Steps:

• Cut pork rinds into quarters so that they are in bite-size pieces. Add to a large bowl.
• p id="instruction-step-2">2. Add the butter, sweetener, and vanilla to a medium-sized saucepan and cook over Medium heat until dissolved.
• id="instruction-step-3">3. Bring to a low boil and then lower the heat to Low and simmer for 2-3 minutes, stirring constantly. It's easy to burn the caramel so stop as soon as it becomes a deep golden brown color.
• d="instruction-step-4">4. In four increments, pour the caramel sauce over the pork rinds and stir to coat.
• ="instruction-step-5">5. Place the pork rinds on a parchment-covered cookie sheet in a single layer so that they don't clump together. Taste for saltiness and sprinkle a little salt over the pork rinds if desired.
• instruction-step-6">6. Allow the caramel coating to cool and harden. Store in an airtight container.

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.