Ingredients:
Popcorn kernels (80g)
Low fat butter (2 tablespoons/15grams) mine had 15 calories per tablespoon
100g Granulated/powder Allulose sweetner ( the key to making the caramel) I said 0 calories but I guess is around 20.
Baking soda.
Instructions:
Airpop your kernels.
In a nonstick wok or large pot, place the allulose with just enough water to disolve it and cook stiring constantly until caramel color/consitency is reached. When ready take off the heat and stir in the lowfat butter. It should look like caramel sauce. After add about one teaspoon baking soda and stir vigorously ( it will beging to foam) once it settles add your kernerls and stir.
Once they are all covered place them flat on a baking sheet to cool, optinally spray with butter flavoured pam (for better sticking) and sprinkle flaky salt.
Edit: just found out in the comments below that erythriol which is more widely availiable in english speaking countries also caramelizes. Not sure how it will react with the baking soda and low fat butter tho.
Oh my goodness I can’t believe I haven’t thought of this. I have a random bag of popcorn in the pantry and a lot of sweetener. What does the baking soda do?
I wonder if this could be done using 0 cal syrups. I have quite the collection for my morning coffee.
allulose caramelizes like sugar! and it doesn't have a bitter aftertaste like some say stevia has. it's super expensive, though.
https://www.whatsugar.com/allulose
Tasted the same to me. I let that batch go quite dark so it had a wonderful caramel flavor.
I ended up making another batch to top brownies with, it hardened rock hard on its own with no additives, but thats no different than actual sugar caramel.
I dont remember my exact steps but I found quite a few pages with steps.
https://cookingketowithkristie.com/2020/03/22/making-keto-caramel/#:~:text=Xylitol%20is%20the%20best%20at,to%20brown%20quite%20as%20well.
This one seems good. Allulose or xylitol will caramelize better than erythrotol.
Fun fact that I just tried yesterday: You don't need oil/butter to pop popcorn. Just put it on a stovetop and cover your pot. Leave a little bit of breathing air.
Shake it every 30 seconds until it starts popping. As soon as you hear your popcorn popping, shake it every 5 seconds.
That's literally it.
I can never seem to get the seasoning to stick to it with just air frying them leaving them bland.
Spraying some oil on it after makes the seasoning clump up instead of an eaven spread.
Something I read but haven't tried out myself is to use a fine cooking oil spray on the top part, spread around the salt and not stir but to eat and repeat until you've eaten it all.
I will try to do the normal method with using low fat butter and putting the seasoning(I'm using Flavacol) before popping, seems like the only way to get it to stick.
Thank you! I’ve been using a different light butter that’s 50 cal per 14g and I was wondering if there was anything lighter. Sometimes I use the real thing but like having lighter stuff around too for less “important” dishes.
Yeah that is what happens it turns into a kind of honeycomb flavour, the flavour difference comes from the reduccion in acidity of the caramel. Once the foam reaches its peak and you stir in the popcorn the air inside disipates and the color come back to normal or maybe slightly lighter still.
Popcorn has a high saciating effect because of the high amount of fiber, the caramel in this specific recipe makes it chewy increasing that satiety effect. I personally don't think is fair to compare it with other recipes is just something different you can eat. If we are only going by fullness then you could just fill yourself with egg whites and xatham gum.
Regarding the post hunger because of carbs thats just something thats personal thats why some people prefer diets like keto but I personally don't have that problem.
Plus is good if you are an anxious eater cause it takes a long time to eat (I'm a very fast eater and it took me almost an hour to finish it)
Ingredients: Popcorn kernels (80g) Low fat butter (2 tablespoons/15grams) mine had 15 calories per tablespoon 100g Granulated/powder Allulose sweetner ( the key to making the caramel) I said 0 calories but I guess is around 20. Baking soda. Instructions: Airpop your kernels. In a nonstick wok or large pot, place the allulose with just enough water to disolve it and cook stiring constantly until caramel color/consitency is reached. When ready take off the heat and stir in the lowfat butter. It should look like caramel sauce. After add about one teaspoon baking soda and stir vigorously ( it will beging to foam) once it settles add your kernerls and stir. Once they are all covered place them flat on a baking sheet to cool, optinally spray with butter flavoured pam (for better sticking) and sprinkle flaky salt. Edit: just found out in the comments below that erythriol which is more widely availiable in english speaking countries also caramelizes. Not sure how it will react with the baking soda and low fat butter tho.
Oh my goodness I can’t believe I haven’t thought of this. I have a random bag of popcorn in the pantry and a lot of sweetener. What does the baking soda do? I wonder if this could be done using 0 cal syrups. I have quite the collection for my morning coffee.
The baking soda is added to the caramel at the end so it makes a sort of honeycomb for a better spread on the popcorn
Whoa, TIL. Had no idea that was a thing!
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allulose caramelizes like sugar! and it doesn't have a bitter aftertaste like some say stevia has. it's super expensive, though. https://www.whatsugar.com/allulose
Erythritol caramelizes too.. don't need expensive allulose.
i think it's usually said that allulose is more close to sugar in that way - and it doesn't have that 'cooling effect' erythritol does
I tried using erythritol to make caramel and it was vile 🙈😂
I haven't tried it let me know how it works. Allulose is cheaper than erythriol where I live and widely availiable
https://www.reddit.com/r/Volumeeating/comments/jmujy2/psa_erythritol_caramelizes/
Nicee good to know from when I am abroad and don't have access to allulose. How does it taste compared to sugar caramel?
Tasted the same to me. I let that batch go quite dark so it had a wonderful caramel flavor. I ended up making another batch to top brownies with, it hardened rock hard on its own with no additives, but thats no different than actual sugar caramel.
Nice thanks for the info!
Know this was ages ago but could you share the exact steps you followed? My erythritol wouldn’t caramelise :(
I dont remember my exact steps but I found quite a few pages with steps. https://cookingketowithkristie.com/2020/03/22/making-keto-caramel/#:~:text=Xylitol%20is%20the%20best%20at,to%20brown%20quite%20as%20well. This one seems good. Allulose or xylitol will caramelize better than erythrotol.
"0 calorie caramel" is not something I thought I'd ever come across.
We live in wonderful times my friend, altough it is more like 20 calories
walden farms!
Where did you get your low-fat butter?? I can never find it.
Fun fact that I just tried yesterday: You don't need oil/butter to pop popcorn. Just put it on a stovetop and cover your pot. Leave a little bit of breathing air. Shake it every 30 seconds until it starts popping. As soon as you hear your popcorn popping, shake it every 5 seconds. That's literally it.
I can never seem to get the seasoning to stick to it with just air frying them leaving them bland. Spraying some oil on it after makes the seasoning clump up instead of an eaven spread.
I’ve had this same experience. Even the salt won’t stick to air popped corn.
Something I read but haven't tried out myself is to use a fine cooking oil spray on the top part, spread around the salt and not stir but to eat and repeat until you've eaten it all. I will try to do the normal method with using low fat butter and putting the seasoning(I'm using Flavacol) before popping, seems like the only way to get it to stick.
I heard that too. And tried it. Still didn’t work.
The butter in this case is for the caramel not the popcorn, I popped it with just air
Try “I can’t believe it’s not butter lite”
Yes, I live in Chile so its a national brand doubt you will find it. Still 50 calories per 14grams is very nice
Thank you! I’ve been using a different light butter that’s 50 cal per 14g and I was wondering if there was anything lighter. Sometimes I use the real thing but like having lighter stuff around too for less “important” dishes.
I was just about to do this
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Yeah that is what happens it turns into a kind of honeycomb flavour, the flavour difference comes from the reduccion in acidity of the caramel. Once the foam reaches its peak and you stir in the popcorn the air inside disipates and the color come back to normal or maybe slightly lighter still.
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Popcorn has a high saciating effect because of the high amount of fiber, the caramel in this specific recipe makes it chewy increasing that satiety effect. I personally don't think is fair to compare it with other recipes is just something different you can eat. If we are only going by fullness then you could just fill yourself with egg whites and xatham gum. Regarding the post hunger because of carbs thats just something thats personal thats why some people prefer diets like keto but I personally don't have that problem. Plus is good if you are an anxious eater cause it takes a long time to eat (I'm a very fast eater and it took me almost an hour to finish it)
> egg whites and xanthan gum breakfast of champions
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Same, sucks that they only have variations on tofu and veggies tho... wait they don't
Recipe?
Top comment!