Caramel Puff Corn Recipe for a Sweet Homemade Treat (2024)

FAQs

How do they make puff corn? ›

How are corn puff snacks made? Corn puffs are made using a method called "extrusion." Instead of using whole corn kernels, as with traditional popcorn, corn puffs begin with cornmeal. The cornmeal is mixed with water and extruded, or pushed, through a machine to form the basic shape.

If you keep it in a airtight container it will last up to one month, and if it takes stale, put it in a warm oven, for a few minutes about 250 degrees, and it will freshen it up ! If you use a machine that takes the air out it will last even longer, up to several months !

The sodium bicarbonate allows it to achieve the 'brittle' texture you are looking for in carmel corn. Without it the stage at which you stop cooking the caramel would result in a very sticky consistency.

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.

Puffed corn snacks are tasty and affordable cereal‐based food products which have a relatively poor nutritional quality. Sesame seed is a rich source of essential amino and fatty acids, phenolic compounds, tocopherols, and antioxidants.

Corn puffs are high in calories because they are typically made from processed cornmeal that is fried or baked at high temperatures. This process can cause the corn puffs to absorb a large amount of oil, which increases their calorie content.

Caramel corn will taste soft and chewy right out of the oven. 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.

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.

Grainy caramel is caused by crystallization, which is easy to avoid (and can also be fixed). Caramel becomes grainy when the sugars crystallize, a process that happens when the melted sugar splashes up onto the cold sides of the pan. It loses its moisture and turns back into a sugar crystal.

Why is my Caramel Corn Grainy? Grainy caramel (or crystalized caramel) happens when the sugar crystals in the caramel seize up or cling together.

Why is my caramel corn not crunchy? ›

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. For very crunchy popcorn (my favorite!), stop cooking when you see the first wisps of smoke coming from the sugar mixture.

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.

The egg stays in the whole time till the popcorn pops. After the popcorn is plated, the burnt egg is removed. Some Twitter users said that the egg was added as a way to regulate temperatures, while others said that it was just put in to get people wondering what the hell it was doing there.

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.

Popcorn is made from whole kernels of corn that are heated until the moisture inside them turns into steam. This causes the kernels to burst open, creating the fluffy, crispy popcorn we all know and love. Puff corn, on the other hand, is made from cornmeal, which is a finer grind of corn that has been pre-cooked.

Ingredients: Milled corn, sugar, corn syrup, contains 2% or less of molasses, salt, vegetable oil (hydrogenated coconut, soybean and/or cottonseed), mixed tocopherols (vitamin E) for freshness, annatto extract color, wheat starch.