Why is my caramel corn grainy?

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).

Why is my caramel corn not crunchy?

Once the caramel has cooled on your popcorn, the air bubbles inside the caramel create a softer texture. The softer texture means you won’t be biting into hard caramel. Rather, the caramel is chewy and only slightly crunchy.

How do you crisp caramel corn?

What I’ve done and what should work for you, too, is to line a baking tray with waxed paper or baking paper and spread the caramel corn on top. Then just pop it in a warm oven (about 250° F. or so) and heat it for about 30 minutes.

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.