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.

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 soggy? Caramel corn will taste soft and chewy right out of the oven.

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.

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.

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.

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.

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.

Your caramel corn will turn out gritty when the sugar crystals clump together. You can void this by adding baking soda, which breaks apart the sugar. Why do you add baking soda to caramel? You add baking soda to caramel in order to break apart the sugar molecules and create a softer caramel syrup texture.

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.

→ The exact cooking temperature isn't critical with this recipe, but ideally you want the sugar mixture to reach between 250°F and 300°F. The longer you cook the syrup, the crunchier it will be. For very crunchy popcorn (my favorite!), stop cooking when you see the first wisps of smoke coming from the sugar mixture.

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.

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.

Overheating the mixture. Be very careful as you heat your caramel. Follow the recipe carefully, and never melt your caramel on your stove's highest setting—it will cause the caramel to scorch and taste burnt. Once it gets a burnt or bitter flavor, it can't be saved.

Kettle corn is a combination of sweet and salty flavors. It is lighter in flavor and texture than caramel corn as the sugar and salt are mixed in during popping rather than coated.

Puffcorn or corn puffs are puffed or extruded corn snacks made with corn meal, which can be baked or fried. Puffcorn belongs in the snack group products made with corn grits, rice, wheat, or other cereals. Puffcorn is often flavoured with cheese, caramel, oil, chili, onion, or garlic powder, and many other spices.

INGREDIENTS: CORNMEAL, VEGETABLE OIL, SUGARS (CORN MALTODEXTRIN), MODIFIED MILK INGREDIENTS, SALT, CHEDDAR CHEESE SOLIDS, HIGH OLEIC SUNFLOWER OIL, SUNSET YELLOW FCF, SODIUM PHOSPHATE, LACTIC ACID, CALCIUM LACTATE, TARTRAZINE, NATURAL FLAVOUR, SILICON DIOXIDE. CONTAINS: MILK.

Enriched Corn Meal (Corn Meal, Ferrous Sulfate, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Oil (Corn, Canola, and/or Sunflower Oil), and Less than 2% of Salt, Corn Maltodextrin, Sugar, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Monosodium Glutamate, Yeast Extract, Artificial Color (Red ...

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.