Keto Caramel Popcorn Recipe: Sweetened with Keystone Pantry Allulose

Caramel popcorn is a beloved treat for all ages, but traditional recipes are loaded with sugar, making it a no-go for anyone following a keto or low-carb lifestyle. The good news? With Keystone Pantry Allulose, you can enjoy the same rich, buttery, caramel flavor without the sugar spike. This recipe is perfect whether you want gooey caramel popcorn for a soft, indulgent snack or crispy popcorn reminiscent of classic Cracker Jack®.

Allulose is a natural, plant-derived sugar alternative that behaves remarkably like sugar when cooked. It browns and caramelizes beautifully, giving you that authentic caramel flavor, but it doesn’t impact blood sugar. Unlike monkfruit or stevia, it won’t crystallize in your caramel, which makes it the ideal sweetener for this keto-friendly treat.

Ingredients and Why We Use Them

• 4.8 oz bag of sea-salted popcorn
  Popcorn is a classic, low-carb base for this recipe. The sea salt enhances the sweetness of the caramel, balancing flavors beautifully. Choose air-popped or lightly salted popcorn to keep it low-carb and avoid added oils.

• 1 1/4 cups butter
  Butter is essential for traditional caramel flavor and richness. It helps create the smooth, creamy texture of the caramel coating while adding a subtle savory note to balance the sweetness.

• 1 1/4 cups Keystone Pantry Allulose
  This is the heart of the keto caramel. Allulose behaves just like sugar when heated—it melts, foams, and browns—giving that perfect caramel consistency without spiking blood sugar levels.

• 1 cup dry roasted peanuts (optional)
  Peanuts add crunch and a nutty contrast to the sweet, buttery caramel. They’re optional but highly recommended for that classic caramel popcorn experience.

Directions: Step-by-Step

For Crisp Popcorn

1. Preheat the oven: Set to 200° F to gently dry the caramel coating for crisp popcorn.

2. Prepare the popcorn: Pour the popcorn into a large mixing bowl.

3. Make the caramel: In a medium saucepan, melt the butter over medium heat. Attach a candy thermometer for precision, then add the allulose. Stir continuously as it heats. The mixture will foam and darken. Cook until the temperature reaches 310° F, producing a light mahogany caramel.

4. Combine with popcorn: Turn off the heat. Pour the caramel over the popcorn in the mixing bowl. Add peanuts if using. Quickly mix with a wooden spoon to coat evenly.

5. Choose your texture:

   • Gooey: Let the coated popcorn cool slightly and serve immediately.

   • Crisp (like Cracker Jack®): Spread the caramel-coated popcorn on parchment-lined cookie sheets. Bake at 200° F for 45 minutes, stirring at 15 and 30 minutes intervals. Let cool before serving.

For Popcorn Balls

• While still warm, take about 1 cup of caramel popcorn at a time and gently pack it into a ball shape using your hands. The caramel will hold the popcorn together as it cools.

Storage

Store in an airtight container for a few days. Full disclosure: it’s incredibly hard to resist eating it all in one sitting!

FAQ: Keto Caramel Popcorn

Q: Can I use another sweetener instead of allulose?
A: Allulose is ideal because it caramelizes without crystallizing. Monkfruit, stevia, or erythritol may not produce the same smooth, gooey texture and can taste bitter when cooked at high heat.

Q: How do I make the popcorn extra crispy?
A: Bake at 200° F for 45 minutes after coating with caramel, stirring every 15 minutes. This dries out the coating and gives you that Cracker Jack®-style crunch.

Q: Can I make this recipe nut-free?
A: Absolutely. The peanuts are optional. You can also substitute with keto-friendly seeds like pumpkin seeds for added crunch.

Q: Can I store caramel popcorn balls?
A: Yes, store them in an airtight container at room temperature. They will keep for several days, though they’re best enjoyed fresh.

Q: Why is my caramel sticky or not hardening?
A: The key is reaching the correct temperature (310° F) with a candy thermometer. If undercooked, the caramel may remain too soft. For crisp popcorn, make sure to bake after coating.

Q: Can I flavor the caramel?
A: Definitely! Add a pinch of cinnamon, vanilla extract, or a splash of bourbon for a unique twist on classic caramel popcorn.

Notes

• This recipe can be easily doubled or tripled for parties or gifts.

• Using high-quality butter and freshly popped popcorn enhances the flavor significantly.