Best Caramel Corn Recipe Ever! (Puffcorn Caramel Corn) (2024)

FAQs

How do you make Martha Stewart caramel popcorn? ›

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.

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.

Instead of the usual corn syrup or brown sugar, this healthy caramel popcorn gets its sweetness from honey. The sweet taste of honey mixed with the richness of butter creates a homemade caramel sauce that's simple and yet so good.

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

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

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.

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.

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.

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.

What thickens caramel? ›

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

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.

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.

What Is Caramel? Caramel is white granulated sugar that's been heated slowly to 340 degrees Fahrenheit. This gradual heating process breaks down the sugar's molecules and creates a deep golden brown color and rich flavor.