Keto Caramel Corn Food

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.

CLASSIC CARAMEL CORN

Steps:

• Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
• Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
• Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
• Pour syrup over warm popcorn, stirring to coat evenly.
• Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
• Cool; break apart. Store in tightly covered container.