If you have given up on sugar, you may have thought caramel popcorn was a thing of the past. Well, it’s not only possible to make no-sugar caramel popcorn that tastes exactly like the original, but it’s super easy, too! It’s made possible by the power of allulose, a natural sugar alternative derived from plants. It doesn’t affect blood glucose and has a wonderfully mild sweetness with no aftertaste. It’s ideal for making caramels because, unlike monkfruit, it doesn’t crystalize. This recipe can be made for gooey caramel popcorn and crisp so you can make it to your preference. You can also easily make caramel popcorn balls.
On the Ingredients
Allulose is a naturally occurring sugar found in figs, raisins, wheat, maple syrup, and molasses. However, the amount found in these foods is so small that it’s synthesized from fructose for commercial use. However, it doesn’t affect the body the same way as fructose. It doesn’t crystalize like monk fruit and erythritol so you can make caramel with it. Allulose is zero-calorie and doesn’t affect blood sugar at all. It has no aftertaste. Allulose doesn’t cause tooth decay.
No-Sugar Caramel Popcorn
4
servings10
minutes20
minutes30
minutesIf you have given up on sugar, you may have thought caramel popcorn was a thing of the past. Well, it’s not only possible to make no-sugar caramel popcorn that tastes exactly like the original, but it’s super easy, too! It’s made possible by the power of allulose, a natural sugar alternative derived from plants. It doesn’t affect blood glucose and has a wonderfully mild sweetness with no aftertaste. It’s ideal for making caramels because, unlike monkfruit, it doesn’t crystalize. This recipe can be made for gooey caramel popcorn and crisp so you can make it to your preference. You can also easily make caramel popcorn balls.
Ingredients
4.8 oz bag of sea-salted popcorn
1 1/4 cups butter
1 1/4 cups allulose
1 cup dry roasted peanuts (optional)
Directions
- For crisp popcorn, preheat the oven to 200° F.
- Pour the popcorn into a large mixing bowl.
- In a medium saucepan, melt the butter. Attach a candy thermometer to the pot and then add the allulose. Turn the heat to medium-high and continue to cook while stirring continuously. As you cook, the caramel will get foamy and start to darken. Cook until the temp reaches 310° F. The caramel should be a light mahogany color.
- Turn off the heat and continue stirring as you bring the caramel to the popcorn bowl. Pour the caramel over the popcorn and pour the peanuts in if using.
- Quickly use a large wooden spoon to mix the popcorn, evenly coating each piece in caramel. If you like gooey popcorn, you can let it cool and then serve.
- Or, if making popcorn balls, use your hands to take about a cup of popcorn at a time and pack them into a ball shape, as you would form a snowball.
- If you prefer crisp popcorn, similar to cracker jacks, spread the freshly coated popcorn on two cookie sheets. Put them in the oven at 200° F for 45 minutes, stirring at 15 minutes and 30 minutes.
- When they’re done baking, put down some parchment paper over a work surface and spread the popcorn out on it. For popcorn balls, form them when it is still warm. If you’re not making popcorn balls, let the popcorn cool while it is spread on the parchment. As it cools, the caramel will harden and stick to any neighboring pieces.
- You can store the popcorn in an airtight container for a few days, but it’s pretty hard to resist eating it all in one sitting!
