Amish Caramel Corn Recipe Melts In Your Mouth (2024)

FAQs

Why is my homemade caramel corn gritty? ›

Your caramel corn will turn out gritty when the sugar crystals clump together. You can void this by adding baking soda, which breaks apart the sugar.

Baking Soda: Arguably the most important ingredient! The purpose of baking soda in the caramel is to react with the acidic ingredients (brown sugar, cream of tartar, and corn syrup), which creates tiny carbon dioxide air bubbles. You'll notice the caramel froths up when you add it.

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

Amish Country Popcorn sells four colorful varieties: Red, Purple, Blue, and Midnight Blue. Each colored one has its own unique taste. Many people describe the Blue and Midnight Blue as sweet and the Red and Purple as savory.

Shawn R. So Good, light, crunchy, very little husks. I pop it in Avocado oil and a little salt, it's so good we don't butter on it ! It pops fast and I love the smaller popcorn size of the Lady fingers and Baby white, it almost tastes sweet.

As a snack, popcorn doesn't impact blood sugar levels, which is great news for diabetics. Amish Country Popcorn is never genetically modified and it never includes additives or hidden ingredients -- so you can really feel good about what you're putting in your body.

The liquefied sugar is then cooked, without stirring, until it darkens in color, taking on additional flavor notes the longer it remains on the heat. You want to hit the sweet spot here: If the caramel is too light, it won't have much flavor, but if it gets too dark, it will taste burnt and bitter.

The water evaporates, leaving sugar crystals behind. If even one sugar crystal falls back into the pan of cooking caramel, it starts a chain reaction of sugar crystals and the entire pan will harden. The result? Gross, grainy caramel that is unusable in most recipes.

Can I use powdered sugar instead of granulated sugar in caramel? ›

Either use butter or heavy cream to thicken the caramel instead of using as much granulated sugar, or make a slurry at the end to bolster the powdered sugar. Although powdered sugar can be a key ingredient to thicken caramel sauce, it's not fit for making the sauce itself.

The secret is in the baking soda. As the sugar is cooking and begins turning amber in color it accumulates small amounts of acid, and that acid reacts chemically with the alkaline baking soda releasing about a zillion minuscule bubbles of CO₂ that get trapped, making the sugar porous and, well… brittle.

Salt: To enhance the flavors. Baking powder & baking soda: To help the bread rise. Eggs: Needed for moisture and structure. Milk: Whole buttermilk is best for this recipe.

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.

A granule of sugar, over-mixing, or uncooperative clumps of sea salt can turn caramel from a glossy, shiny confection into a dull grainy heap of chewy, brown sugar crystals.