PERFECT Caramel Popcorn recipe [VIDEO] - The Recipe Rebel (2024)

FAQs

Why put an egg in pan when making caramel popcorn? ›

Even if you want to add candy or sauces, it doesn't require an egg. Still, some say the egg keeps the kernels from sticking together, while others say it's to keep wannabe chefs from adding too many kernels to the pan.

The baking soda reacts with the acid in the recipe (i.e., brown sugar) to create an airier, more brittle texture that's not as sticky as the recipes without it. The charms of caramel corn finally made sense. Once coated, the popcorn goes into the oven for about half an hour.

The longer you cook the syrup (the mixture of sugar and water the forms the base of the caramel sauce), the crunchier your popcorn will be. For very crunchy popcorn (my favorite!), stop cooking when you see the first wisps of smoke coming from the sugar mixture.

He did follow the original oven method, though, which means reheating the popcorn at 250°F for 5 minutes. He took the once-soggy movie theater popcorn out of the air fryer, and it was perfectly crunchy again.

While caramel-coated popcorn may be a tempting snack, its simple carbs and high sugar content can lead to spikes in blood glucose levels, increasing the risk of hyperglycemia and other health problems.

Give it some time to cool. If it's still tasting soggy after 1–2 hours of cooling at room temperature, you may have under-baked the caramel corn. 1 hour in the oven is usually plenty. Additionally, be sure to cook the caramel on the stove for long enough.

In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss. Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes.

Add 3-5 popcorn kernels and cover the pot with a lid. Wait and listen for the kernels to begin to pop. Once you hear a kernel pop, add remaining popcorn kernels in an even layer, add granulated sugar and sea salt and stir, and immediately re-cover with lid.

Caramel or Sticky Corn

Especially around the holidays, people sometimes like to put additional toppings on popcorn like caramel or other confections. The problem is that these substances adhere to teeth's chewing surfaces and are difficult to remove. They also contain sugar, which feeds bad bacteria in the mouth.

What happens if you forgot the baking soda in caramel corn? ›

What happens if you forgot the baking soda in caramel corn? Baking soda is basically what makes the caramel corn chewy with a little bit of crunch.

Ingredient Differences

Toffee is a product of heating sugar or light corn syrup and butter at 300F. Therefore, it tastes like light buttery, and sugary candy. The sweet buttery taste balances well with the saltiness of the popcorn. On the other hand, caramel has dark corn syrup, milk or cream, and water.

Refrigeration is not suggested. Ingredients: Popped corn, corn syrup, sugar, brown sugar, butter, invert sugar, water, salt, baking soda.

In general, 3 tablespoons of oil for 1/3 cup of popcorn kernels tends to be a good ratio to keep your popcorn from getting too chewy.

It has a lower concentration of water (25% water) than the egg (90% water). To reach equilibrium, osmosis causes the water molecules to move out of the egg and into the corn syrup until both solutions have the same concentration of water. The outward movement of water causes the egg to shrivel.

Caramel can ruin thin, cheap pans (like mine…), so use a heavy-duty pan. Preferably one that hasn't got a non-stick coating, because these coatings often can't take the high-heat required for caramel-making. If your recipe calls to add a liquid, such as cream, to the caramel, use a very large pan.

“The water inside the egg heats up rapidly, turning into steam, but this steam doesn't have an easy way to escape. If the pressure builds up too much, the egg will explode.” This pressure is exacerbated by the egg's structure since eggs have a thin membrane that seals liquid inside.

To keep your caramel corn fresh, be sure to store it in an airtight container or resealable bag (making sure to press as much air out as you can). The better you seal your container, the longer it will last. You can store it at room temperature on your counter for up to 2-3 weeks.