It will still be soft and sticky when you remove it from the oven but once it cools completely the caramel should set and harden on your corn!Īnd there you have it, wonderfully caramel coated popcorn. This will slowly remove any moisture from the caramel causing the sugar to become more like candy. Place it onto a parchment lined baking tray and bake it at 250F for 20-30 minutes, turning it at every 10-minute interval. Here’s how you can fix the issue (though toffee-style caramel corn is also super delicious!). This can happen sometimes, all it means is that there is a bit of moisture in your caramel. As it cools it will harden and set on the flakes of popcorn and since you stirred and kept it moving and separated, you won’t have any issues with it clumping together! My caramel didn’t harden! It’s sticky and toffee-like, what do I do? This is the halfway point…keep folding and mixing! Doing this also helps your caramel to cool down and keeps your popcorn flakes separated which will prevent it from forming into one large clump. This is very important to get even coverage over all the popcorn.Īs you fold the caramel into the corn it will look like the above. Once your caramel has frothed up, immediately pour it over your popcorn and start stirring and mixing it in. Without it your caramel is at risk of having the sugar molecules crystallize which can lead to the end-product being more grainy and gritty instead of smooth-coated and candy-like! More to that, it aids in helping our caramel to set and attain a candy-coating texture once fully cooled. This helps our caramel to not only be more voluminous (which helps it to have more spread on our corn), it also gives our caramel a lighter, creamier color. So Why Baking Soda?īaking soda makes the caramel foamy and aerated. Once the two minutes are up, stir in your baking soda and allow your caramel to froth up. We’ll let our sauce simmer undisturbed for the next 2 minutes (or 3 if you added in any extra liquid beside the vanilla).Įnjoy these 2 minutes because once they’re up you’ll need to work fast… Once it begins to simmer, stir in your vanilla and set your heat to low. If you do add in any additional liquid, cook your sauce for an additional minute. If that doesn’t work, try adding in a tsp of milk or water and stirring quickly. Once you do, stir or whisk it quickly and your sauce should come together. Continue on to the next step below and add in your vanilla. My butter and sugar isn’t forming together and seems separated and grainy! Help!ĭon’t panic! This can happen sometimes due to various reasons such as temperature issues or not stirring enough in the initial stages. Set your heat to med-low and stir until the butter and sugar are melted and combined (top row of the above image). To a small saucepan add your sugar, butter, molasses and salt. Now, let me show you how easy this caramel corn is to make!
Molasses: Molasses has a dual purpose of not just adding a wonderful depth of flavor to our caramel but it also aids in activating our baking soda!.Baking Soda: This helps our caramel to become aerated which helps both the texture, the spread, and the set (more on that below).Coconut sugar will give a richer depth of caramel flavor and it’s also a low GI sugar! Sugar: I’m using a raw cane sugar but you can also use coconut sugar.Butter: I’m using salted but you can just as easily used unsalted.
#Zebra stripe popcorn how to#
I’ve made a post with tips and tricks on how to make your own popped corn either on the stove-top or in the microwave. Plain Popped Corn: You can use any variety of corn you like.Now, read on for the step by step directions and some helpful tips and tricks to guaranteeing success in making this popped treat! To make your caramel corn, here’s what we’ll need: It’s a wonderful base for other variations such as popcorn balls or shapes, homemade “Moose Munch” or this super fun to make Zebra Popcorn (the Halloween/Fall striped versions are a great activity to do with your little ones!).I’m reminded of fall fairs or trips to Disney World. This version doesn’t require you to bake it.It is gluten-free and lacto-vegetarian friendly.It uses 7 minimal, clean-eating ingredients.
It is so easy to make and takes just 10-minutes.😍 Here is why you’re going to love, love, love this recipe! My caramel didn’t harden! It’s sticky and toffee-like, what do I do?.My butter and sugar isn’t forming together and seems separated and grainy! Help!.Now, let me show you how easy this caramel corn is to make!.To make your caramel corn, here’s what we’ll need:.😍 Here is why you’re going to love, love, love this recipe!.
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