Are you looking for the perfect snack to munch or share on game day Sundays! This salted caramel popcorn is so easy to make. If you’re on keto maintenance I would definitely add this recipe into your weekly regime as the perfect treat. It’s so quick and easy to make and doesn’t require an oven. You will never want to try another salted caramel popcorn recipe again!
Popcorn can be a bit controversial on keto as it does have higher carbs, not much nutritional value but an oh so good treat if done right.
I like to use avocado oil in a thick bottomed pan and then I add in a quarter cup of organic popcorn along with some salt. Feel free to use a spoonful of bacon grease instead to give it an extra kick and saltiness. Put on the heavy lid and turn the heat on medium-high. You’ll know it’s done when you don’t hear popping.
Take the pan off the heat. While the popcorn is still in the hot pot, stir in the ¾ cup Choc Zero caramel syrup. If you want it a bit sweeter add an extra 1/4 cup to the popcorn. Mix it well so that all of the popcorn is coated. Add in a ¼ cup of chopped crisp bacon. Or even pecans would be perfect. Make sure you add it in at this stage so that it sticks and binds together.
Pour all of the popcorn out onto a silicone mat and let it cool. As it cools it will get crunchier and crunchier. I found that the Choc Zero works like magic where it automatically crisps up as it cools and you don’t need to bake it to dry it out further. If you aren’t eating it immediately – which is nearly impossible not to do – store it in a large mason jar or sealed container.
I made this version using the caramel choc zero syrup but if the maple pecan syrup has the same consistency (which it probably does) then that would also be an amazing version too.
I love using these extra large mason jars to store popcorn in as they’re gorgeous, while keeping them air tight, crispy, and fresh for days to come.
xo, Zarine
Salted Caramel Popcorn (bacon optional)
- ¼ cup unpopped popcorn
- 1 teaspoon salt
- 1 tbsp avocado oil (or 1 tablespoon bacon fat)
- ¾ cup ChocZero Caramel syrup
- ¼ cup chopped bacon (can substitute chopped pecans if vegetarian or leave out)
Use avocado oil or bacon grease in a thick bottomed pan on medium-high heat.
Add in a quarter cup of organic popcorn along with some salt.
Put on the heavy lid and keep the heat on medium-high. You’ll know it’s done when you don’t hear popping.
Take the pan off the heat.
While the popcorn is still in the hot pot, stir in the ¾ cup Choc Zero caramel syrup. If you want it a bit sweeter add an extra 1/4 cup to the popcorn.
Mix it well so that all of the popcorn is coated.
Add in a ¼ cup of chopped crisp bacon or pecans or just leave it as is.
Eat fresh or store it in a sealed jar for days to come.
If you’re vegetarian or opposed to eating bacon, feel free to use the following substitutions. 1 tablespoon bacon fat = 1/2 teaspoon salt and 1 tablespoon avocado oil ¼ cup chopped bacon = ¼ cup chopped pecans
