National Popcorn Day is coming up (January 19th) and that’s a food holiday on my food bucket list . . . my literal list of foods to eat from a bucket (haha)! But, seriously, popcorn is totally worth its salt as a snack food, it’s a healthy whole grain (a seed, actually) that is naturally low in fat and calories, non-GMO, gluten-free and a great source of dietary fiber. It’s inexpensive and delicious gobbled up simply fresh-popped or drizzled, coated or tossed with any number of other yummy things. And, “yummy things” is the segue into my recipe for Sugar-Free Caffe Mocha Popcorn. 

Yes, Sugar-Free Caffe Mocha Popcorn! It’s like a coffee house and a movie theater hooked up and produced hundreds of perky little chocolatey offspring.  It’s just so delicious, and you don’t even have to feel guilty – only 99 sugar-free calories!

I found a recipe for something similar floating around the Internet, credited to The Popcorn Board. However, this recipe had 3 cups of granulated sugar — bless their hearts, literally. Since I’ve made sugar-free caramel coatings for other popcorns (like for my Healthier Maple Pumpkin Pecan Popcorn), I figured I could suck the sugar out of this one too – if Starbucks will let your order and “make it skinny” then I want that with all my sweet snacks!

The secret is using a sugar substitute that measures cup-for-cup, so that you’re not losing any bulk. Read the labels carefully, because some brand say ½ cup equals 1 cup (you can experiment, but I’m not sure how this is going to turn out). I prefer “Sugarless Sugar” made under the gourmet Ellyndale label from Now Foods. It’s not completely calorie-free, but it does have just 1/3 the calories of a regular table sugar.  Many large grocers carry it, you can ask your grocer to order it, or buy online from Amazon HERE!  I really stand by it and it’s just as awesome for baking, beverages, cereals and other places where you like a little sweetness.

First, you’ll want to pop your corn, preferably without oil in an air popper or in a brown paper lunch sack in the microwave (find out how to do this).

Next up is making the caffe mocha sauce, it’s easy. However, please ensure that you are using a sauce pan that provides an abundance of clearance above the ingredients – when you toss in the tiny bit of baking soda at the end, it will rapidly bubble up – and you don’t want that hot sticky mess flowing out like lava. Pronto, pour and toss that sauce with the popped popcorn that you’ve laid out on a foil-lined, rimmed baking sheet. Bake for about 10 minutes and then set out for at least 10 more to cool. Keep a watchful eye, as sugar substitutes are notorious for burning easily.

Seriously, I think NowFoods.com makes all the healthy foods I love. Here are some the ingredients used in today’s recipe:

What are you snacking on these days? How do you make your popcorn? What is your favorite drink at the coffee shop? Do tell! XOXO — Jennifer

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Sugar-Free Caffe Mocha Popcorn

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Perk up snack time with a bowl (or mug) of chocolate and coffee flavored popcorn. It's sugar free and has less than 100 calories per serving.

Course: Beverage, Snack

Cuisine: American

Servings: 4 servings

Ingredients

• 1/4 cup organic popcorn kernels
• 3/4 cup sugar substitute that measures "cup for cup"
• 2 tbsp cocoa powder
• 1/2 tbsp instant coffee mix
• 1/4 cup fat-free milk
• 1/8 tsp baking soda

Instructions

1. Preheat oven to 200F degrees.
2. Use a ir popper to prepare popcorn, popping into large mixing bowl. Remove any dud kernels. Line rimmed baking sheet with foil. Set aside.
3. In medium sauce pan, add instant coffee, cocoa and sugar replacement. Use whisk to combine these dry ingredients, thoroughly incorporating any cocoa clumps. Stir in milk. Bring mixture to boil over medium-high heat, stirring constantly.
4. Turn heat down to medium and continue to boil until reaches 250 F degrees, or approximately 5 minutes, stirring constantly. Add 1/8 teaspoon baking soda, mix in quickly. Mixture will quickly rise up in sauce pan and then eventually sink back down, so ensure that you are using a large enough sauce pan to prevent overflow.
5. Remove mocha mixture and pour half over popcorn in bowl. Stir. Drizzle remaining mocha mixture over popcorn and stir until most popcorn is coated. Spread popcorn out on foil-lined baking sheet and bake in 200 F degree oven for 10 minutes.
6. After cooled, break up into pieces and enjoy. Save leftovers in air-tight container.