Keto “caramel corn”

This is a low carb/sugar-free “caramel corn” I made accidentally as a result of a strange craving for the real thing (odd, I don’t have much of a sweet tooth).

All you need to make keto caramel corn is pork rinds & a hard crack “brown sugar” glaze.

I’ve made keto caramel corn twice and perfected it to where I thought I’d share. I threw some walnuts & pecans in it once, too. It tasted pretty much like it should…unless you don’t like pork rinds, but I can’t help you there!

INGREDIENTS

1/4 cup Allulose
(or 1/4 cup granulated sugar substitute like erythritrol)
2 tablespoons butter
1 teaspoon Vanilla
1/4 teaspoon salt (optional, if already using salted butter and salted pork rinds)
Corn flavor extract (or caramel corn/popcorn flavoring – optional)
Stevia to taste (optional – if using erythritol)
1 ounce pork rinds (by weight)
Shelled nuts in bite-sized pieces – whatever kind you like (optional)

DIRECTIONS

In addition to the ingredients, you will need a couple of things to get ready before starting to make your keto caramel corn:

1. A sheet pan lined with parchment paper

2. A medium sized mixing bowl

Prepare the pork rinds

I use the microwavable pork rinds because they are the freshest, but you can use any kind you want. So if you are using the microwavable kind, have them popped and ready.

If the pork rinds are in large pieces, break them up into bite sizes. Place them into the mixing bowl (along with the optional nuts).

Prepare the caramel glaze

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.

Make the keto caramel corn

Pour the melted glaze out immediately over the prepared pork rinds/nuts mixture, and stir quickly with a silicone or other heat-safe spatula or spoon. Coat all the pieces generously with the glaze, and then scoop them out onto your prepared sheet pan. Spread the keto caramel corn mixture out in a flat layer. Spacing out is ideal, but leaving pieces together is OK too, it just takes longer to cool/dry out.

Cool in the fridge uncovered or let sit out on the counter until solid and no longer warm. Break keto caramel corn into pieces and enjoy.

Stays fresh and hard in an airtight container kept in a cool, dry place.

NOTES:

The stevia is optional but helps balance out erythritol for a sweeter taste that’s closer to sugar. It’s not necessary if you’re using Allulose, which cooks and tastes almost exactly like sugar.