Betty Crocker Caramel Corn Recipe

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WebCuisine American, Low Carb, Sugar Free Servings 4 Calories 190 kcal Ingredients Metric US Cups 1x 2x 3x For the low carb

Rating: 4.9/5(9)
Calories: 190 per servingCategory: Dessert, Snack

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WebHealthy Caramel Corn (Vegan/Low Carb/Low Fat/) 10 min Prep Time: 20 min Cook Time: 30 min Total Time: Save Recipe Print …

Servings: 6Calories: 85 per serving1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat and set aside.
2. Pop the popcorn kernel. (I do this very simply by throwing the kernels into a brown paper bag, folding over the top a few times, and microwaving for a few minutes until the popping slows down significantly.) Spread the popped popcorn in an even layer on the prepared baking sheet and set aside.
3. Meanwhile, in a medium skillet, cook the erythritol over medium low heat, stirring constantly, until completely melted. Stir in your liquid sweetener of choice, and turn off heat. Quickly and evenly pour the melted erythritol mixture over the popcorn, being extra careful as putting ice on your erythritol caramel burns is probably not your evening activity of choice. Don’t worry if the mixture doesn’t cover all of the kernels completely; just do the best you can!
4. Bake in the oven at 350 degrees for 20 minutes. Let cool before eating! There’s a happy medium of serving temperature here, folks. If it’s too cold, it might be a bit harder than would be ideal. If it’s too hot and you exhibit no patience, you will have no wear a rather striking shade of lipstick for the rest of the week to hide the burns. Consider yourself warned. Best if eaten the day it’s made, but will keep in a covered container in the fridge for up to a week.

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WebLow Carb Caramel Macros per 2 tablespoons: • 163 Calories • 17g of Fat • 0g of Protein • 0.5g of Carbs Course Dessert …

Rating: 5/5(137)
Total Time: 10 minsCategory: DessertCalories: 163 per serving

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WebInstructions. Put the popped popcorn in a large bowl. Melt the sweetener in a small saucepan over medium-low heat. Remove from heat and add the extracts and salt. Pour the caramel syrup over the popcorn.

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WebStore in the refrigerator for up to 2 weeks. Place the “popcorn” bread onto a baking sheet. Warm caramel until soft and pour over the “popcorn.”. Bake in a preheated oven at 350 degrees for 20-25 …

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Web8 cups popped corn about ⅓ cup unpopped ¾ cup sugar ¾ cup brown sugar packed ½ cup light corn syrup ½ cup water 1 teaspoon white vinegar ¼ teaspoon salt ¾ cup butter Instructions Measure popped …

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WebPut popped corn in large bowl. Combine sugars, syrup, water, vinegar and salt in a 2 quart sauce pan. Heat to boiling over medium high heat, stirring frequently. Once it starts …

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WebPreheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter. In a large bowl, stir together the flour, baking powder, sweetener, and sea salt. Stir in the melted butter, …

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WebDirections Preheat the oven to 250 degrees F (120 degrees C). Spray a large shallow roasting pan with cooking spray, then fill with popcorn. Place in the preheated oven while preparing caramel. Mix …

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WebThe Betty Crocker Low-Carb Lifestyle Cookbook makes it easy to prepare good and healthy meals, with: * 150 recipes, including appetizers, breakfast favorites …

Reviews: 17Format: PaperbackAuthor: Betty Crocker Editors

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