FAQs
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Why do you put an egg in when cooking popcorn? ›
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.
Does caramel popcorn have eggs? ›
Caramel Popcorn: Corn Syrup Solids, Brown Sugar, Sugar, Popcorn, Corn Oil, Butter (Cream, Salt), Molasses, Salt, Soy Lecithin (Emulsifier), Beta Carotene (Color). CONTAINS SOY AND MILK. May Contain Peanut, Tree Nut, Wheat and Egg Ingredients.
Why is my homemade caramel popcorn soggy? ›
Give it some time to cool. If it's still tasting soggy after 1–2 hours of cooling at room temperature, you may have under-baked the caramel corn. 1 hour in the oven is usually plenty. Additionally, be sure to cook the caramel on the stove for long enough.
How do you make Martha Stewart caramel popcorn? ›
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.
Does popcorn work for egg drop? ›
If not, the egg might move around inside. Marshmallows and popcorn both work so well because they contain so much air. You could try other types of food, as well, but the food you choose should either be very soft or very airy.
Why do you put butter on eggs? ›
As eggs cook, the proteins in the whites form tight, cross-linked bonds that turn their texture dense and rubbery. Adding butter to the mix coats the proteins with fat, inhibiting them from forming bonds so the eggs stay soft and creamy.
Why is my caramel popcorn not crunchy? ›
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.
What is caramel popcorn made of? ›
Make caramel – simmer butter, sugar and corn syrup or glucose; Whisk in baking soda to make the caramel foam up! Toss popcorn with caramel – just do the best you can here, the caramel will harden as it cools.
What do you call caramel popcorn? ›
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.
If you like gooey/sticky caramel corn, give it a sprinkle with a good pinch of kosher salt, let it cool and start eating! If you like it crunchy, keep going. To make crunchy caramel popcorn, pour it (pile it) onto a parchment-lined baking sheet and place it in the preheated oven for 20 minutes.
Why is my homemade caramel corn gritty? ›
Mel explains that if the heat is too high, some of the sugar will melt and start to caramelize before the rest of the sugar is melted, which can result in grainy caramel.
Why is my homemade caramel so runny? ›
Add more sugar to the sauce.
Most caramel sauces are made by caramelizing sugar and adding milk and a little salt. If you increase the amount of sugar in the recipe you'll end up with a thicker caramel. Try increasing the sugar by about 1/3.
Why do you put an egg 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.
Are caramel popcorn healthy? ›
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.
How to make the fluffiest popcorn? ›
A good lid is important when making popcorn, but there's a bit of a strategy here. For the best results, and lowest number of un-popped kernels leave the lid open just a hairline amount. It allows any steam or moisture to get out as well, resulting in fluffy kernels.
What is the secret to popping popcorn? ›
Let off steam
Be sure the lid allows steam to escape during popping, so popcorn stays light and fluffy. And remember to always open the top away from you to avoid contact with escaping steam.
What is the secret ingredient in popcorn? ›
The flavor all comes down to one ingredient: Flavacol. You've likely never heard of Flavacol because, really, only movie theaters use it. Essentially, it's butter-flavored salt. It's a really fine, bright orange powder that adds that buttery flavor you crave and the signature yellow color.
What is the secret of popcorn? ›
Each kernel contains a tiny bit of water surrounded by starch. As the kernel heats up, the water vapor expands, turns into steam and heats the surrounding starch into a gooey mess. At a high enough pressure, the starch goop bursts through the shell and then cools down quickly into the fluffy popcorn shapes.
How do you keep popcorn crispy? ›
Pack the popcorn into an airtight container.
Try not to use a container that's too large or the popcorn will stale faster. If you can, fill the container to the top so there's not as much air in it. If you don't have a jar or rigid storage container, use a sealable plastic bag.