Sugar Free Caramel Corn Food
SUGAR FREE CARAMEL CORN
Haven't tried this yet, but I have modified our favorite caramel corn recipe to make it "Belly Fat Cure" friendly.
Provided by NiftyDeb
Categories Candy
Time 1h10m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 263, Fat 26.6, SaturatedFat 15.2, Cholesterol 61, Sodium 479.1, Carbohydrate 6.3, Fiber 0.9, Sugar 0.1, Protein 1.1
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.
Nutrition Facts : ServingSize 1 cup, Calories 190 kcal, Carbohydrate 6 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 163 mg, Sugar 1 g, TransFat 1 g, Fiber 1.5 g, UnsaturatedFat 4 g
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