Best 4 Diabetic Popcorn Crunch Recipes
If you're looking for a sweet and crunchy snack that's also diabetic-friendly, look no further than diabetic popcorn crunch. Made with wholesome ingredients like popcorn, nuts, and sugar-free sweetener, this treat is a delicious and satisfying way to satisfy your sweet tooth without sacrificing your health. With just a few simple ingredients and a little bit of time, you can create a batch of diabetic popcorn crunch that's sure to please everyone in your family.
Let's cook with our recipes!
DELICIOUS POPCORN CRUNCH
Popcorn and candy in a candy sauce. Great for the holidays! Not too chewy and won't stick to your teeth (unless you overcook the sauce)! You can customize the candy, dried fruit, and nuts to what you like. Canadian Smarties® can be used instead of M&M's®. I've known people to press the mixture into a cake pan and cut pieces, too.
Provided by Canadian Jewel
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h25m
Yield 15
Number Of Ingredients 9
Steps:
- Line baking sheets with aluminum foil.
- Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
- Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
- Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.
Nutrition Facts : Calories 348 calories, Carbohydrate 45 g, Cholesterol 33.5 mg, Fat 19.3 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 9.2 g, Sodium 98.5 mg, Sugar 30.6 g
DIABETIC POPCORN CRUNCH
Coating popcorn with syrup is a great way to satisfy a sweet tooth, since it makes a bit of syrup go a long way.
Provided by Bluenoser
Categories Lunch/Snacks
Time 26m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Spray a large baking pan with nonstick spray. Set aside.
- Preheat oven to 375°F.
- Remove and discard unpopped kernels from popcorn and set aside.
- In a small saucepan, combine sugar, molasses, water and stir to mix well.
- Cook over medium heat stirring with a wooden spoon until it comes to a full boil.
- Boil stirring constantly for 1 minute.
- Remove from heat.
- With a wooden spoon, stir in vanilla. Mix well.
- Very slowly drizzle syrup over the popcorn, stirring well to coat evenly (keep fingers away from hot syrup).
- Spread popcorn evenly in the pan.
- Bake on centre oven rack 5-6 mins until popcorn begins to crisp slightly.
- Remove from oven and stir.
- Let cool.
- Syrup will harden and popcorn will crisp further as it cools.
- When cool store in a sealed plastic bag or airtight container for 2-3 days (if it lasts that long!).
- EXCHANGE: 1 carbohydrate.
Nutrition Facts : Calories 75.3, Fat 0.4, SaturatedFat 0.1, Sodium 2.9, Carbohydrate 17.4, Fiber 1.2, Sugar 10.1, Protein 1
CARAMEL CRUNCH POPCORN
Number Of Ingredients 5
Steps:
- 1. Cover 2 baking sheets with aluminum foil and spray with nonstick cooking spray. Spread the popped popcorn on the baking sheets in a single layer.2. In a medium nonstick skillet, combine the sugar, margarine, and syrup. Bring to a boil over medium heat, stirring constantly, about 3 minutes. Continue cooking and stirring until the mixture turns a light caramel color, 5 minutes do not overcook or the caramel will brown and burn! Remove from the heat and slowly stir in the vanilla. 3. Pour the caramel mixture over the popcorn. When the caramel has cooled, break it into bite-size pieces.EXCHANGES1 Carbohydrate1 FatNUTRITION FACTSCalories 109 Calories from Fat 44Total Fat 5g Saturated Fat 1gCholesterol 0 mgSodium 63mgCarbohydrate 17g Dietary Fiber 1g Sugar 12gProtein 0g
Nutrition Facts : Nutritional Facts Serves
POPCORN CRUNCH
Make and share this Popcorn Crunch recipe from Food.com.
Provided by Johnney
Categories Candy
Time 35m
Yield 40 Pieces
Number Of Ingredients 7
Steps:
- Mix together popped corn and nuts.
- In a saucepan, combine sugar, corn syrup, and margarine.
- Bring to a boil, and boil 10 to 15 minutes, stirring constantly.
- When mixture turns light caramel in color, remove from heat, and stir in popcorn and nuts.
- Spread out on a lightly greased cookie sheet.
- Break apart when cool.
- Can be dipped or spread with chocolate, if desired.
- Makes about 40 pieces.
- Cooking time does not include popping the popcorn.
Tips:
- Use a large enough pot to allow the popcorn to expand without spilling over.
- Do not overcrowd the pot with popcorn kernels, or they will not pop evenly.
- Use a lid to cover the pot while the popcorn is popping to help it pop more quickly and evenly.
- Shake the pot frequently while the popcorn is popping to prevent it from burning.
- Remove the popcorn from the pot as soon as it is finished popping to prevent it from getting overcooked.
- Add your desired sweetener and toppings to the popcorn while it is still warm so that they will stick.
- Store the popcorn in an airtight container at room temperature for up to 3 days.
Conclusion:
Diabetic popcorn crunch is a delicious and healthy snack that can be enjoyed by people with diabetes and non-diabetics alike. It is a good source of fiber, protein, and healthy fats, and it can help to satisfy cravings for sweets. By following the tips in this article, you can make diabetic popcorn crunch that is both tasty and nutritious.
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