Make the caramel sauce according to the directions. Mix the nuts, coconut chips, and pork rinds together in a bowl. Pour the warm caramel sauce over the nut mixture and stir well to coat.
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In a small sauce pan, heat the first 4 ingredients (and optional corn flavoring) on medium low heat until all is melted. Once it starts to bubble up and foam, reduce the heat a bit and take the temperature of the glaze. You want “hard crack” stage temperature, which is between 300F and 310F. Turn off the heat once it reaches that stage.
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Pour in heavy cream and stir until combined. Lower the heat and simmer for a minute. Add in sweetener of choice, we used erythritol. Let that …
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The Recipe: 4 cups of your favorite plain pork rinds. 1 cup cocktail peanuts. 1/4 c butter. 1/4 c sukrin syrup gold (syrup and honey alternative). 1/3 c truvia brown sugar blend. 1/4 tsp vanilla. 1/2 tsp baking soda. Instructions: Pre heat oven to …
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Preheat oven to 350 degrees F. Separate the eggs, and whip the whites in a clean, dry, cool bowl for a few minutes until VERY stiff (see photo). Blend in the protein powder. Gently stir in the extract. Grease a bread pan. Pour batter into pan and bake for 35 minutes. Turn off oven and leave in the oven for another 15 minutes.
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How do you make Sugar Free Caramel Popcorn? First, you roast pecans, walnuts, almonds and coconut flakes in a 350 degree F oven for 5 minutes. In a medium sized sauce pan, you combine erythritol sweetener, sugar free pancake syrup, heavy whipping cream and butter and cook the mixture over medium heat until it turns a deep golden brown.
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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! Ingredients 1/2 cup Swerve sweetener 3 tbsp butter (unsalted is best) 1/4 cup heavy cream 6 cups SKINNY popcorn or airpopped popcorn Instructions Let's first make the caramel.. You will need a deep pot for this!!
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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.
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Add the butter and vegetable oil to a 3-quart (2.8-liter) heavy duty deep pot. Heat over medium heat until the butter has melted. Add 3 to 4 popcorn kernels. When the kernels pop, add the rest of the kernels. Sprinkle with sugar and chili flakes (if using).
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1 teaspoon caramel extract ½ teaspoon vanilla ½ teaspoon coarse sea salt (or more, to taste) US Customary - Metric Instructions 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. Mix well.
Add the butter, sweetener, and vanilla to a medium-sized saucepan and cook over Medium heat until dissolved. 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.
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Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat and set aside. 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.)
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Ingredients to make keto caramel. Heavy cream – Also known as double cream or thickened cream. Allulose – The KEY keto sweetener to use. Unlike monk fruit sweetener and erythritol, allulose mimics white sugar, which is so important to achieve the thick and glossy caramel. Vanilla extract – Optional, but gives a lovely hint of vanilla flavor.
Directions. Preheat oven to 300 degrees F. In a small saucepan, combine brown sugar, margarine, and 1/4 teaspoon of the salt; cook and stir over medium heat just until boiling and sugar is dissolved. Stir in vanilla. Place popcorn in a shallow roasting pan. Drizzle brown sugar mixture over popcorn; toss to coat.
1 tsp molasses optional Instructions Add butter to medium heat, stirring until fully melted. Wait 5-10 minutes. When butter is golden brown, add in other ingredients and stir until just incorporated. Reduce heat to low setting. For 15-20 minutes, do not stir and allow sauce to simmer. Remove and place in a glass jar to keep.
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Directions. Preheat oven to 250 degrees. Coat a large jelly roll pan or baking sheet with nonstick cooking spray. Combine splenda sugar blend, corn syrup, and light margarine in a medium or large heavy bottomed saucepan; bring to a boil over medium heat. Cook 4-5 minutes, stirring 3-4 times to scrape down the sides of the pan and keep the
Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's. 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.
Enjoy a nice low-cal and low-carb snack! This sugar free caramel popcorn is perfect for a late night crunch! 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.
Directions. 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.
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.