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

FAQs

What are the ingredients of puffcorn? ›

From the Package

ENRICHED CORN MEAL (CORN MEAL, FERROUS SULFATE, NIACIN, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (CORN, CANOLA, AND/OR SUNFLOWER OIL), SALT, MALTODEXTRIN (MADE FROM CORN), MODIFIED CORN STARCH, MEDIUM CHAIN TRIGLYCERIDES, ARTIFICIAL FLAVOR, AND TOCOPHEROLS.

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 soda is what makes caramel corn chewy with a bit of crunch and gives it the classic brittle texture. The baking soda also helps the mixture to increase in volume which ensures it covers all of the popcorn. It's an essential ingredient and without it you'll likely find the texture of the caramel corn to be off.

Puff snacks typically offer very poor nutritional value from their constituents themselves. Nevertheless, since they are either baked or roasted, they are somewhat healthier than traditional fried snacks such as potato chips and french fries. A typical bag of puffed corn contains around 150 – 200 calories.

Puffed corn snacks are a delicious and reasonably priced cereal with relatively poor nutritional quality. Sesame seeds are a rich source of essential amino acids and fatty acids, phenolic compounds, tocopherols and antioxidants.

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

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.

If you leave the caramel until the temperature reaches around 410°F, it will start to darken rapidly, and by the end, it will become baker's caramel or black caramel, a more bitter-tasting and less sweet browning agent that's used to color all kinds of sweet products from soft drinks to gravy.

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.

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.

What does an egg do in caramel popcorn? ›

The egg stays in the whole time till the popcorn pops. After the popcorn is plated, the burnt egg is removed. 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.

If your caramel corn came out sticky then, unfortunately, it has not been cooked properly. It is very important to bring the caramel mixture to a boil and boil it for 5 minutes. This helps make sure it dries as a shiny coating during the cooling process instead of a sticky mess.

What makes the two versions of caramel corn different is heat, and this recipe can be used for either version, depending on your preference. For a chewy, sticky version, pour the caramel onto the popped popcorn, mix it in, and let it cool until you can handle it.

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

Ultimately, the decision between popcorn and puff corn comes down to what you're looking for in a snack. If you want a classic, versatile snack with lots of flavor options, go for popcorn. If you're looking for something with a unique texture and less mess, puff corn might be the better option for you.

Corn puffs are made using a method called "extrusion." Instead of using whole corn kernels, as with traditional popcorn, corn puffs begin with cornmeal. The cornmeal is mixed with water and extruded, or pushed, through a machine to form the basic shape.

Extruded puffed corn snacks exist in the snack group of products and are made using corn grits, rice, wheat, or other cereals, and are often flavored with cheese, oil, chili, onion or garlic powder, and many other spices.

“Chester's dairy-free, butter-flavored puffcorn makes it easier than ever for young people to enjoy a snack that's as delicious as it is kind to animals,” says PETA Director of Youth Outreach and Campaigns Marta Holmberg.