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
📒 Show Notes and Resources 📒
1️⃣ All the tools used in the video can be found down below.
Makes 14.2 Oz (403.5g)
0.4 Oz (12g) Peanut oil (any oil/butter is fine)
2.6 Oz (75g) Popcorn
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