SUGAR FREE CARAMEL POPCORN
Enjoy a nice low-cal and low-carb snack! This sugar free caramel popcorn is perfect for a late night crunch!
Number Of Ingredients 4
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!
SUGAR-FREE KETTLE CORN
Steps:
- Put oil in large pan (or stirring style popper) with 3-4 kernels. Cover with a lid.
- Shake the pan back and forth a few times (or stir the popcorn with the popper's crank handle) to combine.
- When the first kernel pops, put the rest of the ingredients (sweetener and salt and the remainder of the popcorn) in the pan / popper.
- Shake the pan (or turn the crank handle) continuously until the popping stops.
- Put the popcorn in large (non plastic) bowl and let cool.
- In the unlikely event that there is leftover kettle corn, store in an airtight container.
Nutrition Facts : Calories 158 kcal, Carbohydrate 12 g, Protein 2 g, Fat 12 g, SaturatedFat 10 g, Sodium 234 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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
BEST EVER POPCORN BALLS
Sweet, crunchy balls of popcorn.
Provided by TABKAT
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 20m
Yield 20
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
- Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 32.8 g, Fat 7 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 151.7 mg, Sugar 20.9 g
POPCORN BALLS
Field editor Edna Hoffman of Hebron, Indiana writes, "These sweet chewy snacks are made from one of our state's most popular crops-popcorn! This version has a nice caramel color and flavor."
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place popcorn in a large bowl; set aside. In a large heavy saucepan, combine the brown sugar, water, corn syrup, butter and salt. Bring to a boil over medium heat, stirring constantly. Continue cooking, without stirring, until a candy thermometer reads 270° (soft-crack stage)., Remove from the heat; stir in vanilla. Pour over popcorn; stir to coat. When cool enough to handle, quickly shape into balls.
Nutrition Facts : Calories 331 calories, Fat 12g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 446mg sodium, Carbohydrate 58g carbohydrate (43g sugars, Fiber 1g fiber), Protein 1g protein.
TRADITIONAL POPCORN BALLS
Kids of all ages enjoy this popcorn ball recipe as an old-fashioned holiday treat. One batch goes a long way. -Cathy Karges, Hazen, North Dakota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Place popcorn in a large baking pan; keep warm in a 200° oven. , In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage). , Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated. , When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking.
Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 203mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.
POPCORN BALLS
No tricks, only treats here! This classic kid-friendly snack is made with just four ingredients-popcorn, melted buttered, marshmallows, and light brown sugar. Feel free to mix in additional sweet ingredients such as dried fruit, toffee bits, or chopped chocolate to these popcorn balls.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 12
Number Of Ingredients 5
Steps:
- Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar and stir until melted. Remove from heat.
- Pour popcorn and cranberries, or English toffee bits if using, into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment lined baking sheet to dry slightly.
GRANDPA'S POPCORN BALLS
Great, Great Grandpa Apell had a huge farm in Illinois with prize-winning corn. He made Popcorn Balls for all the Grandkids at Christmastime. He lived to be 106 and claimed workin' the farm and eatin' corn was the secret! This recipe is delicious!
Provided by 3KIDS5
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, combine the sugar, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla or vinegar; mix well.
- Pour slowly over popped popcorn while stirring. Wait 5 minutes and shape into 3 inch round balls.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 75.1 g, Cholesterol 24.4 mg, Fat 18.7 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 317 mg, Sugar 48.9 g
OLD-FASHIONED POPCORN BALLS
Popcorn always make a crowd-pleasing snack...but you can make it into a chewy, sweet delight with this classic recipe.-American Pop Corn Co., Sioux City, Iowa
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Place popcorn in a baking pan and keep warm in a 200° oven. Meanwhile, in a large saucepan, stir together the sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. , Continue cooking without stirring until the temperature reaches 270° on a candy thermometer. Remove from the heat. Add vanilla; stir just enough to mix. Slowly pour over the popcorn. Cool just enough to handle. Shape with buttered hands.
Nutrition Facts : Calories 161 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 213mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.
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