Why is my caramel corn not crunchy?

Baking soda in Caramel Popcorn Once the caramel has cooled on the popcorn, the air bubbles inside the caramel create a softer texture. The softer texture means you won’t be biting into hard caramel. Rather, the caramel is chewy and perfectly crispy and crunchy.

How do you crisp caramel corn?

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.

Why is my caramel corn not shiny?

Grainy caramel (or crystalized caramel) occurs when the sugar crystals in the caramel seize up or cling together. You can prevent this from happening by adding baking soda which will cause the sugar molecules to break up, or by adding a different type of sugar along with the table sugar (sucrose).

How long does homemade caramel corn last?

Homemade caramel corn can last up to 3 days on the counter as long as it is stored properly in an airtight container. You can help it last even longer, for up to 3 months, if you store it in the refrigerator.

What does cream of tartar do in caramel?

Cream of tartar is a powder (nope, not cream) that acts as the acid in this recipe to prevent the sauce from crystallizing, ensuring a rich, velvety texture instead of sugar shards (though I call “Sugar Shard” as a band name).

What does baking soda do to caramel?

The purpose of baking soda in the caramel is to react with the acid (the brown sugar and corn syrup), which creates tiny carbon dioxide air bubbles. The softer texture means you won’t be biting into hard caramel. Rather, the caramel is chewy and only slightly crunchy.

What does corn syrup do to caramel?

Corn syrup acts as an “interfering agent” in this and many other candy recipes. It contains long chains of glucose molecules that tend to keep the sucrose molecules in the candy syrup from crystallizing. Lots of sucrose crystals would results in grainy caramels.

Do you put baking soda in caramel?

The purpose of baking soda in the caramel is to react with the acid (the brown sugar and corn syrup), which creates tiny carbon dioxide air bubbles. Once the caramel has cooled on your popcorn, the air bubbles inside the caramel create a softer texture. The softer texture means you won’t be biting into hard caramel.

How do you thicken store bought caramel syrup?

Adding Thickeners to Caramel Sauce. Thicken the sauce with cornstarch. 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.

How much sugar is in caramel corn?

An ounce of this variety contains 0.26 grams of sugar. Caramel corn is significantly sweeter. In an ounce of caramel corn, expect to consume 15.08 grams of sugar.

How do you make homemade caramel popcorn?

Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat. Boil 5 minutes without stirring. Remove from heat.

How do you make homemade Cream Corn?

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.

What is the best caramel popcorn recipe?

Instructions Pop all your popcorn (6 quarts) and place in disposable baking pan. Preheat oven to 250 degrees. To a saucepan, add the brown sugar, butter, salt and corn syrup. Melt together over medium heat, stirring almost constantly to keep it from burning. Heat to boiling and let boil for 5 minutes, stirring almost constantly.