Most of the people who know me by my work and specialty in dessert and pastry baking, never take me seriously when I say how am not a sweet tooth fan. I get asked this question a lot, like “how do you not eat all these dessert items you bake?” First of all, my sugar in-take has reduced very rapidly, and If I eat them how will I make money? Once in a while, I don’t mind indulging in sweet treats like ice-cream but its on very rare occasions. If I need a sweet treat I lean more towards flavored yogurt or Popsicles. I think once or twice a year, I eat cake and stuff like that but when it comes to savory dishes, that’s my sh*t. I can devour lots of salty foods in a span of 1 hour. Which brings you and I to the title of this video. I just couldn’t settle with the sweet version, so I incorporated some heat and salt. Two of my favorite spices when it comes to food. It’s the perfect combination.

On this episode, I’ve partnered with Lakanto Monkfruit Sweetener by Saraya Kenya Company Limited and working along side them to assist you and everyone else who is interested in a more low calorie sugar intake, gluten free, with a zero aftertaste that you can not only bake with, but cook with. This product is not only keto friendly, but also vegan friendly, diabetic friendly, paleo friendly its lifestyle goals.

Lakanto monkfruit classic sweetener is-

– Natural zero calorie sweetener

– Healthy alternative to sugar

– Natural sweetness from mogrosides (not FRUCTOSE OR SUCROSE)

– A member of the cucurbita and gourd family.

Did you know that these popcorn make the best gifts? If not, now you know and now you to have a new recipe to prep and gift to your loved ones.

Here’s how I make my “Spicy salted caramel popcorn”

Prep time: 5 mins  Cook time: 1 hour  Cool time: 15 mins  Total time: 1 hour 20 mins

Yields: Enough for 2 pax

Main Ingredients:

*For the popcorn*

  • 1 Tablespoon of flavorless veggie oil
  • 1 Tablespoon of margarine – softened
  • 90 g of popcorn kernels
  • 1 teaspoon of salt
  • 1-1/4 teaspoons of cayenne chili powder

*For the caramel*

  • 210 g of Lakanto monkfruit classic sweetener
  • 100 ml of water
  • 1 Tablespoon of margarine – softened

*Important tools used*

  • Saucepan with a lid
  • wooden spoon
  • Large bowl
  • measuring spoons / Bowls
  • baking pan
  • parchment paper

Instructions:

Step 1: Making the popcorn – In a sauce pan over medium heat, melt together butter and veggie oil. Once the mixture starts to bubble, that’s when you know it’s hot enough for the kernels. Pour in the kernels, toss them around the oil mix to coat them well, then immediately reduce the heat to low and cover the sauce pan with a lid. Wait until they start popping. With the saucepan covered, it creates steam to help cook or pop the kernels, but once in a while lift the pan and give it a shake to make sure nothing burns and to bring all the un-popped kernels down. Slightly open the lid to release some of the steam, and avoid creating too much steam to make the popcorn too soggy. Once they are all cooked, they’ll stop popping. Turn off the heat and remove the lid. Transfer the popcorn into a larger bowl, season with salt and cayenne and allow to cool completely.

Step 2: Making the caramel sauce – Placing sugar and water in a sauce pan. Shake the mixture for the water to coat all the sugar, but DO NOT MIX WITH A SPOON OR ANYTHING LIKE THAT. Turn on the heat to medium heat. Let the syrup cook. First it will start with small bubbles, then big bubbles, then the syrup will thicken, then it will start to change color from a light yellow, to a light amber and then a dark even amber color. When it gets to dark amber color, add in the butter and it will immediately start to bubble and fizz out. Turn off the heat and continuously mix the two, until all the bubbles disappear, and the mixture has become silk and smooth.

Step 3: Mix the two – Pouring the caramel sauce to the seasoned cooked popcorn. Work quickly since the caramel is super hot and it sets very quickly. Using you wooden spoon, mix everything together.

Step 4: Cooling– Immediately, transfer the mixture to a lined baking pan with parchment paper. Pour all the caramel popcorn on to the pan and spread it out and allow it to cool completely.

Step 5: Serve – but first, break the popcorn apart and serve.

Get three different flavors in one + cuddle up with hot chocolate & Netflix.

Whats’ there not to love?!

If you try this recipe, make sure to tag your photo #TastieDineRecipes on Instagram, Facebook and Twitter! so I can see your creations and give you a major shout out.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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