Diabetic Popcorn Crunch Recipes

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.

SWEET & SPICY POPCORN CRUNCH OR BALLS

Steps:

• Preheat oven to 250°F Line 2 baking sheets with nonstick baking mats; set aside.
• Pop popcorn according to package directions, get rid of unpopped kernels; set aside.
• Make caramel: Combine butter, sugar, and corn syrup in a medium pot over medium heat. Cook, stirring occasionally until sugar has dissolved. Increase heat to medium-high, and cook, without stirring, until golden brown, about 5 minutes, swirling pot occasionally.
• Remove mixture from heat and quickly stir in salt, vanilla, cinnamon & cayenne with a heatproof spatula or spoon. Immediately pour over popcorn mixture and stir to incorporate. Divide popcorn mixture evenly between baking sheets. Transfer to oven and bake, about 30 minutes, stirring occasionally.
• Let cool on sheet pans before breaking apart into clusters. Store popcorn in an airtight container for up to 1 week.
• *Note: If you opt for the 'pepitas' the pumpkin seeds instead of nuts (use one or the other not both) ~ you will need to toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Then, add to the popcorn.
• *If making popcorn balls, use following directions: When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.

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.

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.

PRALINE POPCORN CRUNCH

Steps:

• Butter baking sheet and large bowl.
• Toast pecans and almonds until light brown.
• Combine popped corn and nuts in a large bowl.
• Heat sugar, butter, 1/4 cup Praline liqueur and corn syrup in a heavy 2 quart saucepan.
• Stir over medium high heat, to 275~, or until soft crack stage.
• Remove from heat, stir in 1 tbls. Praline liqueur and salt.
• Pour over the popcorn and nuts.
• Mix and spread immediately on baking sheet.
• Let stand 1 hour. Break into bite sized pieces.

ALMOND POPCORN CRUNCH

Steps:

• Butter a large bowl.
• In a quart saucepan, combine sugars, syrup, water and salt.
• Cook to 235 degrees on a candy thermometer.
• Add almonds; cook to 250 degrees stirring occasionally.
• Continue cooking to 295 degrees, stirring occasionally.
• Add butter; stir until melted and completely blended into the syrup mixture.
• Remove from heat.
• Add half the popcorn.
• Stir syrup up from the bottom of the pan, coating corn well.
• Pour remaining popcorn into the buttered bowl.
• Pour mixture over the popcorn in the bowl; stir until all corn is covered and almonds are evenly distributed.
• Spread mixture onto a cold buttered surface; break apart with a fork.