What are the ingredients in Puffcorn?
Ingredients. 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.
What makes caramel corn grainy?
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).
Why did my caramel corn turn out chewy?
Heat Your Caramel For Longer Homemade caramel corn usually requires a homemade syrup that turns into caramel. If the syrup is too thick, it’ll turn out chewy. Try heating your syrup mixture a little longer before mixing it with the popcorn. The heat will thin out the syrup so that it’s not thick and chewy.
What does baking soda do 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. Hence, the foaming you see in the photo above. Once the caramel has cooled on your popcorn, the air bubbles inside the caramel create a softer texture.
Why is my caramel corn not crunchy?
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. Rather, the caramel is chewy and only slightly crunchy. It will melt in your mouth.
How do you make caramel popcorn not stick?
The second trick is baking the popcorn in a very low oven and stirring it a few times. This lets the caramel sauce melt and thin so that it coats every piece of popcorn when you stir it. Baking also crisps up the Caramel Popcorn so that it’s not sticky and stays fresh longer.
What happens when you add baking soda to caramelize sugar?
When you add baking soda to cooking caramel, it foams up rather dramatically. That foam is creating tiny air bubbles, which aerate the caramel and prevent it from becoming too dense.
How do you make caramel corn with puff corn?
Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over puff corn in pan; stir until well coated. Bake, stirring every 15 minutes, 1 hour or until caramel corn is crisp. Immediately place caramel corn onto waxed paper.
How to cook corn puffs in oven?
Preheat oven to 250 degrees F (120 degrees C). Combine corn puffs and peanuts in a large roasting pan. Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes. Spread on waxed paper to cool.
Where is puffed corn in the grocery store?
“Puffed corn can be found in the potato chip aisle of your grocery store. This is a great caramel corn without hulls or unpopped kernels.
Do you have to pop the corn when roasting caramel corn?
Because you don’t need to pop the corn or use a candy thermometer, this is faster and easier than more traditional caramel corn recipes. To avoid messy cleanup, consider using a disposable aluminum roasting pan. -Caroline Monroe, Clinton, Wisconsin.