Caramel Marshmallow Popcorn Recipe (2024)

FAQs

What does an egg do in caramel popcorn? ›

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.

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.

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.

Combine the brown sugar, corn syrup, butter, salt, and cream of tartar together in a medium heavy-bottomed pot. Cook and stir over medium heat. Once the butter has melted and the mixture is bubbling around the edges, let it boil for around 4 minutes.

Popcorn at home is not hard to make. 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.

How Do I Get My Popcorn Crunchy and Not Soggy? 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.

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.

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.

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.

How long does Caramel Popcorn Last? After Caramel Popcorn has cooled, store it in an airtight container. When stored in an air-tight container, homemade Caramel Popcorn will be good for up to five days.

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.

In general, caramel corn is a snack item that is heavy in calories, sugar, and carbs but poor in important elements like vitamins and minerals. It can offer some energy in the form of carbs, but because to its high sugar content and poor nutritional value, it is not regarded as a nutritious food.

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.

It has a lower concentration of water (25% water) than the egg (90% water). To reach equilibrium, osmosis causes the water molecules to move out of the egg and into the corn syrup until both solutions have the same concentration of water. The outward movement of water causes the egg to shrivel.

How Do I Get My Popcorn Crunchy and Not Soggy? 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.

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!

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.