How to Make Perfect Caramel Popcorn | Kosher Pastry Chef


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.

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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