Caramel Popcorn Recipe | The Gracious Pantry (2024)

FAQs

What does an egg do in 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.

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.

Resist the urge to toss out that bag of stale popcorn. If you're looking to breathe new life into the snack, spread it on a baking sheet and heat in the oven at 250°F for about five minutes. It should be as good as new!

Essentially, the reason your caramel is crystallizing. is because the cream is too cold. Now, that doesn't mean you want your cream hot, either. If the cream is hot, it will not stop the sugar from cooking, which means you have a high.

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.

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.

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. When the timer sounds, put the popcorn back into the large mixing bowl, mix it around a few times to try to break up clumps.

Ah, this is an easy one to solve—your caramel corn is chewy because you didn't cook your caramel long enough! We're looking to get to the hard crack stage, which is 300°F on a candy thermometer. It takes roughly 4-5 minutes of hard boiling to get there. Also, don't skip the baking soda!

Store caramel corn in an airtight container at room temperature to keep it fresh and crunchy. Avoid storing it in the refrigerator, as the humidity can make it soft.

Why is my caramel popcorn bitter? ›

Why is my caramel popcorn bitter? Your caramel popcorn is mostly likely bitter because the caramel has been over cooked, either on the stove top before adding it to the popcorn, or the oven has been up to high when baking. The caramel should be a lovely golden color on the stove top before adding to the popcorn.

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.

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.

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!

The idea is to lower the PH. you can also use a small pinch of citric acid or cream of tartar if you have. lemon juice won't work as it will turn bitter as the sugar cooks. Alternatively, an invert sugar such as corn syrup or golden syrup will work beautifully.

Some Twitter users said that the egg was added as a way to regulate temperatures, while others said that it was just put in to get people wondering what the hell it was doing there. At least the undesirable part of this dish gets removed by the end.

Osmosis explains why the egg in the corn syrup shriveled up. Corn syrup has a very low concentration of water in it, so some of the water from inside the egg traveled through the membrane into the corn syrup, making the egg shrink.

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.