Using sugar substitutes to make popcorn can be challenging. Traditional popcorn production requires high temperatures to pop corn kernels, while common sugar substitutes such as stevia and erythriol are easy to melt or lose their sweetness at high temperatures. As a result, making popcorn with sugar substitutes may not achieve the fluffy and crunchy texture of traditional popcorn.
Prepare the materials:Corn kernels, vegetable oil, salt (optional).
Heat the pot:Pour a small amount of vegetable oil into a deep saucepan and heat to medium-high heat.
Add the corn kernels:Sprinkle the corn kernels evenly on the bottom of the pan, cover the pan and wait for it to burst.
Waiting for the burst:When the corn kernels start to pop, keep the lid open until the popping sound stops.
Seasoning:Sprinkle with salt or other seasonings to taste.
While using sugar substitutes directly to make popcorn may not work as well, you can spread the melted sugar substitute on the popcorn as a icing after the popcorn is cooked, but avoid overheating the transition, otherwise the sugar substitute will spoil.
Sugar substitutes tend to melt or spoil at high temperatures, so using them directly in the popcorn cooking process may not be suitable.
If using sugar substitutes to spread on popcorn, make sure the popcorn has cooled to a low enough temperature, otherwise the sugar substitutes may melt and cause a bad taste.
To sum up, making traditional popcorn directly with sugar substitutes may not achieve the desired taste and effect. You can try applying a small amount of melted sugar substitute on top of the boiled popcorn as an alternative, but you need to pay attention to the temperature and amount control to avoid unnecessary problems.