Caramel corn is a delicious and convenient delicacy that can be enjoyed at any time of day or night, whether you’re watching a movie, taking a road trip, or just relaxing at home. If you’re looking to fulfill your sweet craving, here’s how to create a batch of caramel corn.
Popcorn, as we can all agree, is the best snack ever. Chocolatey, salty, or sweet treats. Ines, the kitchen’s resident chef, has a caramel popcorn recipe that will satisfy your sweet tooth. Caramelized corn kernels are the result of a low-and-slow bake in syrup. After making this easy recipe, you won’t want to buy microwave or store-bought popcorn again.
How long does caramel popcorn last when stored?
Caramel popcorn has a two-week shelf life if stored properly. If you want your popcorn to stay fresh for as long as possible, you should keep it in an airtight container. The crunchiness will be preserved and the caramel’s freshness extended in this way. Popcorn can be stored in the fridge to extend its shelf life and keep it tasting great for much longer.
Though caramel popcorn can be stored for up to a week, the finest flavor and texture will be achieved if you eat it within the first week. Discard the popcorn if you detect any odor, change in color, or change in taste that indicates deterioration.
Ingredients
Sugary Popcorn with Caramel Coating
Popcorn kernels make up roughly half a cup, so you’ll need about 12 tablespoons of popped corn.
1 cup of dark sugar
White Karo Syrup, 1/4 Cup
12 teaspoon of salt 1 stick of genuine butter
0.5 t of baking soda
1/2 t vanilla
Pop some popcorn, dump it into a huge bowl, and set it aside. Put the butter, salt, brown sugar, and Karo syrup into a saucepan and stir to combine. The butter should melt and the mixture should be bubbling happily over medium heat.
As soon as you take the caramel off the heat and add the baking soda and vanilla, it will start to foam and bubble.
Mix the liquid thoroughly with the popcorn until it completely coats the kernels.
Now you have the option of eating it as is for soft caramel corn or baking it to make it crunchy. Caramel corn can be made crunchy by baking it at 225 degrees for an hour, stirring it every 15 minutes.