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Low Carb (& Sugar Free!) Caramel Popcorn This low carb & refined sugar free (!!) caramel popcorn is everything you would expect... and more! Lightly coated with a variation of my keto caramel, it results in a crisp, sweet and salty delight. 1/4-3/4 teaspoon kosher salt to taste (I omit if using salted butter) Get your popcorn ready!
Once melted, add the popcorn kernels and cover the pot. Pop the popcorn, shaking the pot occasionally so the kernels don't burn, until you hear 1 to 2 seconds between pops. Transfer the popcorn into a large bowl.
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.
To freeze. You can freeze English toffee, but the texture will not be the best once thawed. Wrap toffee in parchment paper and place it in a ziplock bag. Candy Thermometer. A MUST for ensuring perfect toffee, without the fear of it burning or separating! Non-stick saucepan. A good quality saucepan ensures even heating throughout.