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How To make Pecan Cashew Popcorn Balls
1 c Sugar
1 c Brown sugar; firm pack
1 c Light corn syrup
2/3 c Water
1 lb Butter
2 c Pecan halves; toasted
2 c Cashews; lightly toasted
8 c Popped popcorn
Combine the granulated sugar, brown sugar, corn syrup and water in a heavy pan fitted with a candy thermometer and place over high heat. Bring mixture to a boil and add the butter, stirring until it has melted. Continue cooking until the mixture reached 350~, 20-30 minutes. In a LARGE, lightly oiled bowl, toss the nuts and popcorn together. Carefully pour the hot syrup over the popcorn- nut mixture. Carefully, but quickly, toss the mixture with a long-handled wooden spoon to coat the popcorn and nuts completely with syrup. As soon as the mixture is cool enough to handle, quickly shape into 3" balls and place the balls onto a nonstick or lightly oiled baking sheet to coool. Store, tightly wrapped, in a cool place. Wrap popcorn balls individually in squares of amber cellophane, tied up with gold or orange and black ribbon (these are meant for Halloween). Or pile the balls together into a basket with red apples and wrap the basket up in cellophane with orange and black ribbon. Or place the balls in a brown paper bag and tie with a ribbon.
How To make Pecan Cashew Popcorn Balls's Videos
How to Make: Caramel Almond Popcorn Clusters
As a whole grain, popcorn is both filling and low in fat. This almond and popcorn cluster will provide a sweet mid-afternoon snack to keep you full and satisfied. Try it here today: Find more delicious recipes like this at popcorn.org.
Caramel Recipe
Silky smooth homemade caramel is beyond easy to make and perfect in cakes, cupcakes, frostings, ice cream and even coffee! When made at home you can control the caramelization from lightly golden to dark and complex; always better than store-bought and just plain delicious.
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This crack is not whack, it's ZERO CARBS
Thanks to LMNT for sponsoring this keto toffee video! Head to to get get your LMNT Chocolate Medley box. Each 30ct box includes 10 Chocolate Caramel (new flavor), 10 Mint Chocolate (back again), and 10 Chocolate Salt. The LMNT Chocolate Medley is available for a limited time only while supplies last.
The holidays are upon us so it's time to make candy. This keto toffee recipe is my favorite so far and with only 4 key ingredients - it's easy to make so you can always have some around to nibble on when those holiday treat cravings hit.
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Brown sugar free sweetener:
Candy Thermometer:
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KETO TOFFEE RECIPE
Makes 20 pieces
1 cup unsalted butter
1 cup packed brown sugar free sweetener (Swerve brand)
2 tablespoons water
½ teaspoon salt
1 teaspoon vanilla extract
7oz sugar free chocolate chips
1 tablespoon flaked salt
⅓ cup crushed pecans
1️⃣ Prepare a square baking dish or ¼ sheet pan by lining it with parchment paper. Set aside.
2️⃣ In a saucepan, add butter, sweetener, water and salt. Heat over medium heat and bring to a boil. Continue to let cook, stirring occasionally until temperature on a candy thermometer reads 300 degrees.
3️⃣ Remove from heat. Immediately stir in vanilla and pour into prepared baking dish. Even spread toffee mixture and let sit for several minutes until the toffee starts to harden on the top. It will turn opaque.
4️⃣ When the majority of the toffee is opaque, sprinkle chocolate chips evenly over the toffee. Cover dish with aluminum foil for 4-5 minutes to help melt the chocolate.
5️⃣ Remove the foil, and spread the melted chocolate evenly over the toffee. Top with flaked salt and crushed pecans. Cover again and place in the refrigerator to further set for 1-2 hours.
** If the chocolate doesn’t melt after covering. Place the dish, uncovered under the broiled on high for 30-60 seconds.
MACROS (per piece)
Calories 143
Fat 14.5g
Protein 0.3g
Total Carbs 6g
Net Carbs 0.1g
May include affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Music is from Epidemic Sound
#ketorecipes #toffee #keto
Making Poppycock (a Popcorn snack)
Find recipe at traditionsinthemaking.net/recipes/making-poppycock-a-popcorn.html
3 Party Snack Ideas | Inspired Entertaining
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Sweet Rosemary Bar Nuts
1 cup raw pecans
1 cup raw cashews
1 cup raw almonds
3 tbsp salted butter ⅓ cup brown sugar
1 tbsp fresh rosemary, finely chopped
cayenne pepper to taste (optional)
Preheat oven to 350°F.
Pour nuts onto a baking sheet.
Bake at 350°F for 10-12 minutes. Keep an eye on them so they don’t burn.
In a large skillet melt butter over medium high heat.
Add brown sugar and stir it until it’s dissolved
Add rosemary and cayenne pepper and cook for another 30 seconds.
Turn off heat.
Pour nuts into the brown sugar mixture until they are well coated.
Pour the nuts in a single layer onto a parchment lined baking sheet and allow them to cool.
Enjoy!
Herbed Popcorn
6-8 cups popcorn
3 tbsp butter
2 tsp fresh thyme leaves
2 tsp freshly chopped rosemary
½ tsp red chili flakes
salt and pepper
¼ cup parmesan, freshly grated
In a small saucepan melt butter over medium heat.
Add thyme, rosemary, red chili flakes, salt and pepper.
Pour butter mixture over popcorn.
Add grated parmesan.
Toss popcorn until it is evenly coated.
Enjoy!
Classic Cheeseboard
blue cheese
brie
smoked gouda
sharp cheddar
grapes
figs
walnuts
honey
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Caramel Pecan Popcorn!(No Oil,Dairy or Refined Sugar)
Who else loved digging into a box of cracker jack growing up? I know I did! Fix you a bowl of this Caramel Pecan Popcorn because it rivals Cracker Jack, then sit back ,turn on your favorite movie or TV program and enjoy! You're gonna love it! Subscribe for more!
Recipe adapted from Cookie & Kate Cinnamon Maple Caramel Popcorn
Ingredients
6 cups popped organic popcorn
A handful of pecans,peanuts or nuts(optional)
½ cup maple syrup or liquid sweetener of your choice
3 tablespoons cashew or almond butter (I used cashew, make sure your nut butter is runny not too thick)
1 or 11/2 teaspoons pure vanilla extract
¼ teaspoon sea salt
¼ teaspoon cinnamon
INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit or 325 if you're using honey as the sweetener. Line a rimmed baking sheet with parchment paper.
Cooking the caramel sauce: In a small, heavy bottomed pot, nonstick if possible bring the maple syrup to a boil over medium heat. Keep a watchful eye on the syrup and continue boiling for 2 minutes and 30 seconds, reducing heat only if necessary to prevent overflow. Remove the pot from heat.
Add the nut butter a tbsp at a time until you get the consistency you want, then the vanilla extract, salt and cinnamon to the pot of maple syrup. Whisk until well blended. Add the nuts to the popcorn, then drizzle the maple mixture over the popcorn and nuts. Toss with a spatula or spoon until well mixed. Pour the popcorn onto the parchment-covered baking sheet spread in a single layer.
Baking Instructions and Tips
Bake the popcorn for 6-8 minutes at 350F. If you use honey or another sweetener cook it for 8-10 minutes at 325F.
Important Tips: Cook additional time if needed lower the temperature to 300F and bake until more crispy,I cooked mine an additional few minutes to make sure it was crispy. It will also crisp up if you let it set and cool afterwards. Enjoy!
Original Recipe here:
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