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

FAQs

Why put a whole egg in caramel popcorn? ›

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.

So I suggest boiling the caramel just for 2 minutes as called for in the recipe then adapting the texture with the baking time. Less baking time = chewier popcorn, longer baking time = crispier popcorn harder. To make crunchy popcorn: Heat oven to 200°F.

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.

The account @foodp*rn offers a perfect example of this view-harvesting trickery, with a tutorial for caramel candy popcorn captioned, "Did you know about this egg trick when making popcorn?!" A pair of hands add a whole in-shell egg to a smoking hot pan, followed by two sticks of butter, hard caramel candies, and corn ...

How Do I Get My Popcorn Crunchy and Not Soggy? 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.

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.

If you like gooey/sticky caramel corn, give it a sprinkle with a good pinch of kosher salt, let it cool and start eating! If you like it crunchy, keep going. To make crunchy caramel popcorn, pour it (pile it) onto a parchment-lined baking sheet and place it in the preheated oven for 20 minutes.

Additionally, the caramel coating on the popcorn is high in sugar and calories, which can lead to a temporary spike in blood sugar levels and a subsequent drop, which can cause fatigue, headaches, or dizziness.

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.

Too short of a cooling time: Caramel sauce thickens significantly as it cools, so let the caramel cool for the appropriate time to achieve the right thickness. If the sauce is still too thin after cooling completely, place it back on the stovetop and reheat it on low heat for a few additional minutes.

What happens if you add too much butter to caramel? ›

If you have added too much butter to your caramel sauce, you may find that it is too oily or it might even begin to separate. To fix this, add 1 tablespoon of either water or milk and stir while cooking over medium heat. Adding 1-2 Tbsp of a simple cornstarch slurry may fix the problem, as well.

A good lid is important when making popcorn, but there's a bit of a strategy here. For the best results, and lowest number of un-popped kernels leave the lid open just a hairline amount. It allows any steam or moisture to get out as well, resulting in fluffy kernels.

I think it's from the bicarbonate of soda - Gordon recommends using half a teaspoon.

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.

Caramel Popcorn: Corn Syrup Solids, Brown Sugar, Sugar, Popcorn, Corn Oil, Butter (Cream, Salt), Molasses, Salt, Soy Lecithin (Emulsifier), Beta Carotene (Color). CONTAINS SOY AND MILK. May Contain Peanut, Tree Nut, Wheat and Egg Ingredients.

Generally, the caramel will have a higher 'water activity' than the popcorn. As a result, if you leave the popcorn for a while, moisture from the caramel will migrate into the corn. This causes the popcorn to lose its 'crunch' and become soft and chewy.

Egg yolks are the ideal addition to pasta sauces, salad dressings and custards that need thickening. The protein in egg yolks thicken when heated and they also add a richness to sauces. You'll need to be careful when adding egg yolks to hot sauces because they can scramble the sauce.

The easiest way to refresh leftover popcorn is to toss it in the oven to warm it up and re-crisp it. Simply spread it out in an even layer on a baking sheet and place it in a 250°F oven for about five minutes, until it's warmed through.