6-8 cups popped popcorn - (I pop mine the old fashioned way but I guess you could use microwave version too)
Sugar Free Caramel/Toffee topping (below)
Optional: Sugar Free chocolate to drizzle (I used Bakers Chocolate Squares, melted and sweetened to taste)
Optional: Almonds or other additions
Preheat your oven to 230 degrees (I used this temperature because I hit 'lower' on my oven and this is what it goes to). Lightly spray a parchment covered baking sheet with Pam or similar spray. Line the tray with your popped popcorn and add the almonds now if you are using. Prepare either of the two caramel style toffee's below. While they are warm, drizzle or pour them over the popcorn as heavy or light as you wish. Place the baking sheet in the oven and let it bake for about 15 minutes, stir it a bit and let it bake another 10-15 minutes, you can stir a little, and turn off the oven. After another 10-15 minutes take the popcorn out and let it set on the counter to cool. The topping should harden as it cools. Break apart the popcorn and serve.
Sugar Free Toffee- Thinner Syrup style
6 T real butter
1 cup Just Like Sugar or Global Sweet Xylitol (sometimes I use confectioners style - 'baking' style in Just Like Sugar too)
1/2 cup heavy whipping cream
1 t vanilla
Have everything measured out, ready to go, because once you start to make this, you don't want to walk away from the stove and let it burn. Heat butter in a heavy bottomed pan on the stovetop over high. Just as soon as it starts to sizzle and boil, watch for it to start turning golden brown. Immediately add the Just Like Sugar or Xylitol and cream to the pan, whisking quickly. After only a minute or so, your toffee/caramel should now be a rich color and thickened. Remove from heat and stir in vanilla. Store in a glass jar - let cool on the counter and then put the lid on and store in the refrigerator.
OR
Sugar Free Toffee- Thicker Style
6 T real butter
1 cup Just Like Sugar or Global Sweet Xylitol
1/2 cup heavy whipping cream
1 t vanilla
1/8 t xanthan gum
Have everything measured out, ready to go, because once you start to make this, you don't want to walk away from the stove and let it burn.
Heat butter in a heavy bottomed pan on the stovetop over high. Just as soon as it starts to sizzle and boil, watch for it to start turning golden brown. Immediately add the sweetener and cream to the pan, whisking quickly. Still whisking, sprinkle lightly the xanthan gum and whisk like crazy so it doesn't clump. If you want your caramel sauce thinner, leave it out completely. This is a thickener - which makes it easier for me to use in my candy but for brownies, ice cream, etc. you won't need it. After only a minute or so, your caramel should now be a rich color and nice and thick and beautiful. Remove from heat and whisk or stir in the vanilla. Store in a glass jar - let cool on the counter and then put the lid on and store in the refrigerator.
Out of the oven as it is cooling and hardening - after it's cool I break it into pieces
I don't like chocolate but my husband does so I melt Baker's chocolate, sweeten with natural sweeteners
and drizzle his. If you are not watching your sugar intake just melt chocolate chips or any chocolate bar to drizzle.
A quick snap of my husbands favorite version with chocolate drizzled on.
