Amish Caramel Corn Recipe Melts In Your Mouth (2024)

FAQs

Why is my homemade caramel corn soggy? ›

Make sure to allow your caramel corn PLENTY of time to cool before packaging it up into ziplock bags or an airtight container. Otherwise, condensation will form and the moisture will cause the popcorn to become soggy. And no one likes soggy caramel corn!

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.

If you think all popcorn tastes the same, you have try Amish, you won't go back ! I make popcorn the old fashioned way, with real kernels over a fire. The Amish popcorn is NON GMO and not super processed. It has a bit of a chew and feels like you are really eating something, not just popped air, like movie popcorn.

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242°F. Pour back into a prepared buttered pan. If caramels are too soft, that means the temperature didn't get high enough.

Without baking soda the brittle would be one massive, unbreakable block of caramelized sugar.

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.

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.

While caramel-coated popcorn may be a tempting snack, its simple carbs and high sugar content can lead to spikes in blood glucose levels, increasing the risk of hyperglycemia and other health problems.

Why put 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.

Caramel popcorn is typically high in calories, sugar, and fat, which can contribute to weight gain and increase your risk for developing health conditions such as diabetes, heart disease, and high blood pressure.

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.

Set the stove at Medium heat, adding 7 tbsps. of oil and 4oz of glaze to the popper. Shortly after, add the 4oz of popcorn kernels. Once the glaze melts and the mixture begins to foam, set stove at High heat.

Amish butter typically only has two ingredients: pasteurized cream and salt. However, it can be found in both salted and unsalted varieties, just like stick butter. Its slow-churning method creates a creamy and rich flavor. Amish butter is low on carbs, vegetarian, and gluten-free.