Dannnng, who knew making caramel was super easy? I sure didnt.. and up until recently.. I had NO idea you could caramelize Swerve! So of course I had to make a sugar free caramel popcorn.
One of my favourite kinds of popcorn is a mixture of caramel and cheese. It is so delicious. A place called Kernels here in Canada makes an amazing kind but obviously they have lots of sugar in it.
Before I go into this recipe, I want to make it clear – this is NOT a keto friendly snack but is a good low carb and low calorie snack. If you are on a strict keto diet, I would advise to avoid this snack only because popcorn can be inflammatory for some people.
However if you are doing a low-carb, it’s perfect but you will want to get the right popcorn. Make sure to look at the package. If you’re going for store bought, try Skinny Popcorn but the best thing to do is airpop your own. Many of the brands in store will have added ingredients like oils and fake butter which will just add unnecessary carbs.
Tips and trips to make a good sugar free caramel popcorn
Use a deep pot when making the caramel. The caramel will begin to bubble as soon as you add the butter to the pot so you need to make sure that you have a deep enough pot so it doesn’t boil over.
If it does boil over – DO NOT TOUCH the caramel. You MUST wait until it has cooled because it is incredibly hot and will definitely burn your fingers.
Continuously stir the sweetener otherwise it will start to burn. So don’t let it out of your eyesight as you make it.
Other than that – this recipe is incredibly easy to make!
If you like this recipe, make sure to check out my other keto Snacks!
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!
- 1/2 cup Swerve sweetener
- 3 tbsp butter (unsalted is best)
- 1/4 cup heavy cream
- 6 cups SKINNY popcorn or airpopped popcorn
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!
Nutrional Information per 1/2 cup:
- CALS: 61
- FAT: 5.8
- CARBS: 2.8
- FIBRE: 0.4
- PROTEIN: 0.6
Did you use swerve granule sugar or the brown sugar?
[…] Read the directions here! […]
Sorry if I missed it. How much popcorn are you going to coat with this batch?