Caramel Corn (2024)

FAQs

Is caramel corn good for you? ›

When it comes to snacking, caramel-coated popcorn may be a popular choice, but it's essential to know that it may lead to a low food score due to its high simple carb content in the form of corn. The sugar in the caramel can also cause spikes in blood glucose levels, leading to hyperglycemia.

→ 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.

Meaning it can cling nicely to the popcorn, and not melt off. 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.

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.

It is not advisable to eat a 140g bag of caramel popcorn in a span of 12 hours. Consuming too much popcorn can cause digestive issues, obesity, and other health complications. If you are feeling unwell, it is recommended to speak with a medical professional for further guidance.

People with diabetes should avoid heavily buttered or sugary popcorn varieties that can spike blood sugar levels. Steer clear of caramel-coated or kettle corn options as they tend to be higher in added sugars and unhealthy fats.

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: You will need brown sugar, butter, light corn syrup, salt, vanilla, and baking soda to make the caramel mixture. Popcorn: I prefer white popcorn in this recipe. However, you could use white or yellow.

The CRACKER JACK^® brand has been an American favorite for 120 years. The delicious blend of caramel coated popcorn and peanuts is just as good as you remember.

Honey has a similar consistency as corn syrup, but it tends to be a bit sweeter. While it does make for a great swap in baked goods, it should not be used for candy making. Use a 1:1 swap for corn syrup, but do keep in mind that honey may impart a distinct flavor when using it as an alternative.

Why is my caramel corn bitter? ›

Overheating the mixture

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. Luckily, sugar is inexpensive, so you can always start over!

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.

As a good source of antioxidant carotenoids, such as lutein and zeaxanthin, yellow corn may promote eye health. It's also a rich source of many vitamins and minerals. For this reason, moderate consumption of whole-grain corn, such as popcorn or sweet corn, can be an excellent addition to a healthy diet.

This delicious treat features caramelized sugar and often molasses, which gives it its distinctive flavor and texture.

Benefits of eating corn

One of the main nutritional benefits of sweetcorn is its high fibre content. And as we know, dietary fibre is important for our health: it aids digestion, it can decrease the risk of heart disease, strokes, type 2 diabetes and bowel cancer. On top of that, fibre helps you stay fuller for longer.