Why is my caramel popcorn soggy?

Why is my caramel popcorn soggy?

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).

How do you make Martha Stewart caramel popcorn?

Directions

1. Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl.
2. Add caramel to popcorn, and stir to coat. Transfer mixture to a rimmed baking sheet.
3. Bake for 45 minutes, stirring twice. Remove from oven, and immediately sprinkle with 1 teaspoon salt.

How do you make caramel popcorn crispy again?

The easiest way to refresh leftover popcorn is to toss it in the oven to warm it up and re-crisp it. Simply spread it out in an even layer on a baking sheet and place it in a 250°F oven for about five minutes, until it’s warmed through.

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.

How do you make caramel not sticky?

Caramel is sticky business, and if you’re making candies, pouring it into an ungreased pan is a huge mistake. It will be difficult (or maybe impossible) to get out! Make life easier by lining your pan with parchment paper and coating it with a layer of baking spray to keep the candy from sticking.

How do you make caramel corn not sticky?

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 is the difference between caramel corn and kettle corn?

Caramel corn is made from regular popping corn. Kettle corn is also made from regular popping corn. The difference is how it’s popped. Kettle corn is traditionally made in a large, iron kettle that has been oiled.

Why does my popcorn turn out chewy?

Why is my popcorn chewy and rubbery? A top reason popcorn turns out chewy is because steam gets trapped in your pot when the popcorn kernels are popping. Fix this by using a well-vented lid or leave the pan slightly open to make a light and crispy popcorn.

Why do you add baking soda to caramel?

The flavor is so distinct, it has its own name! What is this? Honeycomb that has slightly caramelized to make a light brown color. The addition of baking soda to the hot sugar syrup helped to speed up some of that caramelization.

Why do you put cream of tartar in caramel?

But like her voice, there is something magical about caramel. Plain old sugar transforms to create this complex and sweet substance welcome in dishes from ice cream and brussels sprouts to chicken (and very few foods can claim that distinction).

What is a good recipe for Carmel popcorn?

Directions Preheat oven to 250 degrees F. Generously butter heavy large baking pan. Mix warm popcorn and peanuts in prepared pan. Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes.

How do you make caramel popcorn in microwave?

Instructions Put the popcorn kernels in a medium brown paper bag. Place the bag upright in the microwave and cook for roughly 1 minute 35-50 seconds or until the kernels stop popping at the rate of at least 1 per second. To make the caramel: In a medium microwave-proof bowl add the butter, brown sugar and maple syrup.

How do you make caramel chocolate popcorn?

Directions Pop the popcorn. To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. Place the cool popcorn in a large bowl. Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. Be careful when you work with the caramel.

How do you make caramel sauce for popcorn?

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for about 4 minutes. Remove from heat and stir in baking soda and vanilla. 3. Pour a thin stream of caramel sauce over popcorn.