LOW SUGAR CANDIED POPCORN
This popcorn has only 8.5 carbs per serving. A friend of mine's daughter has diabetes. She was looking for a popcorn recipe that was diabetic friendly. I stumbled upon this recipe. This is a really great recipe.
Provided by Nor Mac
Categories Popcorn
Time 35m
Number Of Ingredients 6
Steps:
- 1. spray baking sheet with cooking spray
- 2. pop the popcorn
- 3. in a large bowl place popcorn.in a small bowl-add egg white molasses,and vanilla,salt,and granular splenda. Whisk ingredients well.
- 4. add peanuts and stir well.pour over popcorn,and toss until coated.
- 5. put in baking sheet,and bake at 325 for 20-25 minutes.turn it a bit while baking.
- 6. pour on to waxed paper or parchment paper and let cool.cool to room temp. before serving.
- 7. Nutrition information 8.5 carbs per serving 3 grams of sugar per cup 100 calories per cup
SUGARED POPCORN
Steps:
- In a large, heavy pot over medium heat, combine the sugar, butter and water. Stirring constantly, cook until it is thick syrup, about 5 minutes. Remove from the heat and add the food coloring and popcorn and stir to coat evenly. Turn onto a sheet of parchment paper to cool. Serve in paper cones.
- In a large, heavy pot over medium heat, combine the sugar, butter and water. Stirring constantly, cook until it is thick syrup, about 5 minutes. Remove from the heat and add the food coloring and popcorn and stir to coat evenly. Turn onto a sheet of parchment paper to cool. Serve in paper cones.
SWEET POPCORN
Make a batch of sweet popcorn for a home movie night. It's a great snack for sharing, or divide into paper cones to avoid bickering!
Provided by Liberty Mendez
Categories Snack, Treat
Time 17m
Number Of Ingredients 4
Steps:
- Put the oil in a large saucepan with a tight-fitting lid over a medium heat. Toss the popcorn kernels in the oil to coat. Put the lid on, and keep over a medium heat until you hear the first popcorn pop, then turn the heat to medium-low. When you begin to hear lots of popping, give the pan a shake. Continue to shake frequently until the popping stops. Turn off the heat and leave in the pan.
- Line a large baking tray with baking parchment. Put the sugar and 60ml water into a medium heavy-based saucepan and bring to the boil. Stir until the sugar has dissolved, then leave over a medium heat, without stirring, for 6-8 mins. It should start to turn into a golden caramel, swirl it around and add the butter - stand back as it may spit a little. Stir well until combined.
- Pour the caramel over the popcorn in the pan and stir immediately to coat the popcorn, being careful not to touch the hot caramel. Carefully transfer onto the lined baking tray and press down with the back of a spoon to spread evenly. Leave to cool for 5 mins, then break apart and eat.
Nutrition Facts : Calories 288 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CANDIED POPCORN SNACK
"I got this family-favorite recipe in the 1950's," remarks Victoria Walzer of Lakeport, California. "It makes a big chewy batch that you can't stop eating until it's gone!"
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 6 quarts.
Number Of Ingredients 6
Steps:
- Place popcorn in a large roasting pan. In a large saucepan, combine remaining ingredients; cook and stir over low heat just until mixture comes to a boil. Pour over popcorn and toss to coat. Cool. Store in an airtight container.
Nutrition Facts : Calories 185 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 1g protein.
CANDIED POPCORN-LESS SUGAR VERSION
I got this from a regional electric cooperation. It got my interest because I am always searching for low sugar recipes as many family members are diabetic. We make it a lot during football season.
Provided by TLu1089
Categories Lunch/Snacks
Time 35m
Yield 10 1 cup servings, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Put freshly popped corn into a large bowl.
- Set aside.
- Spray a large, shallow roasting pan with nonstick spray.
- Combine egg white, corn syrup, vanilla, salt and granular Splenda in a mixing bowl; whisk until blended.
- Stir in peanuts.
- Pour syrup mixture in prepared roasting pan.
- Bake popcorn, uncovered, for 12 minutes, stir, and bake for another 12 minutes.
- Remove pan from oven, spread popcorn on waxed paper to cool.
- Store tightly covered in a cool, dry place.
- Yields 10 cups.
Nutrition Facts : Calories 111.7, Fat 6, SaturatedFat 0.8, Sodium 220.8, Carbohydrate 11.8, Fiber 2.1, Sugar 1.7, Protein 4.1
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