How to Make Perfect Caramel Popcorn | Kosher Pastry Chef

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Want to make delicious caramel popcorn this recipe is really simple and easy.
The purpose of baking soda in the caramel is to react with the acid , which creates tiny carbon dioxide air bubbles. Once the caramel has cooled on your popcorn, the air bubbles inside the caramel create a softer texture

πŸ“’ Show Notes and Resources πŸ“’

1️⃣ All the tools used in the video can be found down below.
https://www.kosherpastrychef.com/amazone-stor-new

Ingredients
Makes 14.2 Oz (403.5g)

—Step 1—
0.4 Oz (12g) Peanut oil (any oil/butter is fine)
2.6 Oz (75g) Popcorn
—Step 2—
3.5 Oz (100g) Water
7 Oz (200g) Sugar
0.5 Oz (15g) Butter
1/8 tsp (0.75g) Salt
1/8 tsp (0.75g) Baking soda




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