I came up with this low carb caramel “un” corn because caramel corn was always one of my favorite things to make on a cool fall afternoon. Once I found out that corn was something I could not eat much of anymore because of inflammation it caused in my crazy body, I needed to get creative. I certainly did not want to give up caramel “corn” all together!! Thus, this low carb caramel “un” corn was created!
The Change:
I took one of my favorite regular caramel corn recipes and un corned it and turned it low carb (because sugar is another one of those inflammatory things that my body doesn’t like).
I knew it was a success when I saw my kids nibbling on it along side the regular caramel corn that I made for the rest of the family. It’s always good to have critical recipe testers on hand!
The Recipe:
4 cups of your favorite plain pork rinds
1 cup cocktail peanuts
1/4 c butter
1/4 c sukrin syrup gold (syrup and honey alternative)
1/3 c truvia brown sugar blend
1/4 tsp vanilla
1/2 tsp baking soda
Instructions:
Pre heat oven to 250 degrees.
Mix pork rinds and peanuts in a 13×9 pan. Set aside. In a small saucepan, combine butter, sukrin gold syrup, and truvia brown. Heat until a soft boil starts. Continue to boil for 4 minutes stirring very frequently so it doesn’t burn. Take off of heat and add vanilla and baking soda. Mixture will foam.
Poor caramel sauce over the pork rinds and peanuts and mix well. Bake in oven for 45 minutes stirring every 15 minutes.
Poor mixture onto parchment paper to cool.
Enjoy your low carb caramel “un” corn!
There is no need to live a boring life just because you can’t have certain foods! As a result, I’ve learned that almost (yes, ALMOST) everything I used to eat in the past can be replaced by something similar and healthier!
Speaking of healthy food…I found an incredible brain food that offsets some of the effects of the autoimmune issues I have. So, between changing my diet and adding this amazing brain food into the mix, life is sooo much better! See my brain food HERE!!