The Best Caramel Corn Recipe (2024)

FAQs

Why is my caramel corn so grainy? ›

Why is my Caramel Corn Grainy? Grainy caramel (or crystalized caramel) happens when the sugar crystals in the caramel seize up or cling together.

A granule of sugar, over-mixing, or uncooperative clumps of sea salt can turn caramel from a glossy, shiny confection into a dull grainy heap of chewy, brown sugar crystals. Candy making, or in this case caramel popcorn making, involves a significant amount of chemistry.

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.

Baking the caramel-coated popcorn helps to set the caramel sauce. By skipping this step, the caramel corn will become soggy.

Golden Syrup

It has the same light color and sweet flavors, and is also an invert sugar, making it a good candidate for candies. Try it as a 1:1 substitute for corn syrup the next time you want to make peanut brittle or soft and chewy caramel candies.

If you prefer chewy caramel corn, let it sit until the caramel has hardened. If you prefer crunchy caramel corn, Preheat oven to 250 F. and bake for 30-40 minutes, tossing occasionally. Remove from oven and allow to cool completely. Once cooled, break the larger clumps into smaller pieces if desired.

One option would be to try masking the bitterness of burnt caramel by incorporating instant coffee into the mix. There is something comforting about this flavor combination, plus with an extra jolt of caffeine, the only tears shed over this concoction will be tears of joy.

Add Moisture: If the sugar is melted but you still see a few crystals- sometimes adding some liquid like water or heavy cream to the mixture can help dissolve any sugar crystals that have formed and promote a smoother texture.

While some people said that she added the egg to absorb extra heat, others had different views. "Whole eggs absorb excess heat so it's an easy way to regulate the temperature balance of the other ingredients," a user wrote.

This can be caused by extended cooking times (especially under acidic conditions) and the use of the enzyme invertase. Increasing reducing sugars will add to the flavor and color of caramel – but too much can cause excessive stickiness.

Is Orville Redenbacher Melt on caramel popcorn discontinued? ›

Yes, we've discontinued the Melt On Caramel Gourmet Popping Corn. We're so sorry for your inconvenience. Thanks for sharing your interest, we definitely will inform our team you want it back!

Yellow popcorn has a slightly stronger flavor than white popcorn and can hold up well to a variety of toppings, such as butter, cheese, and caramel. It is also a good source of fiber and vitamin A.

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.

Caramel corn or caramel popcorn (toffee popcorn in the UK) is a confection made of popcorn coated with a sugar or molasses based caramel candy shell that is normally less than 1mm thick. Typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup.

Baking Soda – is key to achieving softer, silky texture of caramel sauce that sticks to the popcorn and doesn't get tacky and hard.

Why do caramel recipes often call for baking soda? When you add baking soda to cooking caramel, it foams up rather dramatically. That foam is creating tiny air bubbles, which aerate the caramel and prevent it from becoming too dense.

The sodium bicarbonate allows it to achieve the 'brittle' texture you are looking for in carmel corn. Without it the stage at which you stop cooking the caramel would result in a very sticky consistency. It serves the same purpose in peanut brittle.

Baking powder is, without a doubt, the best baking soda substitute you can find. They're not the same thing (baking soda is about three times stronger), but they are both leavening agents that work in similar ways.