I just made a batch & 1 cup (235 ml) of popped popcorn is 15 gr. It depends on the size too (this one was smaller) so you should say 12 to 15 grams/cup.
Hi I tried your recipe and it was Good. When I added baking soda into the caramel it became fluffy but the color didn’t lighten or whiten up. Do you know How to Lighten the color?
It must have something to do with the type of baking soda you use. However it did not whiten significantly the caramel A sure way to have a lighter caramel is to start with a light brown sugar. By the way I was going to put a recommendation to eliminate baking soda and replace it with 2 tbsp of corn syrup. I had feedback from two people who made this recipe and complained that the sugar recrystallized. Corn syrup prevents this from happening. And of course you can use a light brown sugar.
Thank you. In my case, the sugar didn’t recrystallize probably because i was at medium to High heat. By the way have your tried coating Mushroom popcorn with cheese? Wondering how to keep the popcorn crunchy and Crispy. Once I finish coating popcorn with cheese it always becomes soggy. It feels like it had been Left open to air for days
I was thinking about it for some time. If you want to do the cheese popcorn you have to use powdered cheese (dehydrated). So you may be able to buy cheese it in powder form or do it yourself. Then you mix the powdered cheese with oil or butter and coat the popcorn with it. If you use butter (has moisture in it) it is better to make it in a pan that allows moisture to evaporate. Hope this helps!
@@ITheCook2016 i think you are using low heat is that it? because i tried medium and it bubbled up quickly and i ended up caramelizing the sugar for only 7 minutes
That is correct, I used a medium/low setting on my electric stovetop (3). On top of that I used a cast iron dish that helped a lot with uniform heat distribution.
Could I ask about the flavour of this caramel? Did it has a strong tasting of caramel? It is hard to make the result having strong flavor of caramel but without bitter.
You can feel the caramel flavour but it is not excessive. It is not hard to make. Pay attention to the smell & color to avoid the burnt & bitter taste. If you notice darkening or strong burnt smell remove immediately from heat. Easier to make in a cast iron pan. I hope this helps.
I want to try this recepi because it look very delicious, but i want to make it clear one thing. These resepi are using popcorn ryte? Not the raw material ryte?
I made this video using unpopped popcorn kernels. You can also make the recipe using popped kernels. Best if you can find air popped popcorn. If not, you can use a type that is popped with grease (like the microwave popcorn or make it yourself in a pot) and reduce the butter from the recipe. Please let me know if I got your question wrong. Thank you for the compliment!
@@ITheCook2016 i made it yesterday, and upload to my channel, seriously it very delicious 🥰 tq for the recepi. If you dont mind please support me too im still new in these field
Sugar caramelizes from 340 deg F (171 deg C) as the temperature gets higher the caramel gets darker (375 deg F or 191 deg C). If the caramel gets too dark it tastes bitter. To be honest I never used a thermometer when making caramel. Probably because I have been making it for so long and got used to it. If I would want to use a thermometer (digital preferred) then first I would find a suitable pan. One with a heavy bottom to maintain an even temperature. Then I would make sure to have an area where I can safely place the hot pan should the temperature increase too much or too fast. Then you can proceed with it knowing that when you reach the temperature the sugar caramelizes in a few seconds. Therefore it is important if you can maintain a stable temperature once you teach a desired level. If you are careful not to burn yourself you discover how easy it is to make.
Made this today!! Awesome recipe! Thanks!
Great to hear!
This sounds very good I will at some time make it maybe over the holidays when my kids are out of school for a couple days❤
Thanks for sharing
❤
Thank you, please read the update in the description below the video if you're making it❤️
Thank you, very delicious and helpfull method 👍(about 30 seconds). I add a little cinnamon powder, more delicious.
Glad you liked it 💝
What about making the cheese popcorn to make the Chicago mix? Garretts is great popcorn.. i am a popcorn snob and tried many.
I'm working on it😊
what is 1 cup of popcorn weight in grams ?
Loved your content thank you
I just made a batch & 1 cup (235 ml) of popped popcorn is 15 gr.
It depends on the size too (this one was smaller) so you should say 12 to 15 grams/cup.
Hi I tried your recipe and it was Good. When I added baking soda into the caramel it became fluffy but the color didn’t lighten or whiten up. Do you know How to Lighten the color?
It must have something to do with the type of baking soda you use. However it did not whiten significantly the caramel
A sure way to have a lighter caramel is to start with a light brown sugar.
By the way I was going to put a recommendation to eliminate baking soda and replace it with 2 tbsp of corn syrup. I had feedback from two people who made this recipe and complained that the sugar recrystallized. Corn syrup prevents this from happening. And of course you can use a light brown sugar.
Thank you. In my case, the sugar didn’t recrystallize probably because i was at medium to High heat.
By the way have your tried coating Mushroom popcorn with cheese? Wondering how to keep the popcorn crunchy and Crispy. Once I finish coating popcorn with cheese it always becomes soggy. It feels like it had been Left open to air for days
I was thinking about it for some time. If you want to do the cheese popcorn you have to use powdered cheese (dehydrated). So you may be able to buy cheese it in powder form or do it yourself. Then you mix the powdered cheese with oil or butter and coat the popcorn with it. If you use butter (has moisture in it) it is better to make it in a pan that allows moisture to evaporate.
Hope this helps!
What's the verdict on the flavor? I'll have to try this. Now I can make my own carmel corn popcorn. Thank you !
You're very much welcomed!
why did my caramel crystalizes and have this grainy texture much like sugar?
I think the sugar recrystallized which. happens sometimes. To prevent this you can add say 1 tbsp of corn syrup.
@@ITheCook2016 i think you are using low heat is that it? because i tried medium and it bubbled up quickly and i ended up caramelizing the sugar for only 7 minutes
That is correct, I used a medium/low setting on my electric stovetop (3). On top of that I used a cast iron dish that helped a lot with uniform heat distribution.
Thank you
You're welcome
Could I ask about the flavour of this caramel? Did it has a strong tasting of caramel? It is hard to make the result having strong flavor of caramel but without bitter.
You can feel the caramel flavour but it is not excessive. It is not hard to make. Pay attention to the smell & color to avoid the burnt & bitter taste. If you notice darkening or strong burnt smell remove immediately from heat. Easier to make in a cast iron pan.
I hope this helps.
I want to try this recepi because it look very delicious, but i want to make it clear one thing. These resepi are using popcorn ryte? Not the raw material ryte?
I made this video using unpopped popcorn kernels. You can also make the recipe using popped kernels. Best if you can find air popped popcorn. If not, you can use a type that is popped with grease (like the microwave popcorn or make it yourself in a pot) and reduce the butter from the recipe.
Please let me know if I got your question wrong.
Thank you for the compliment!
@@ITheCook2016 i made it yesterday, and upload to my channel, seriously it very delicious 🥰 tq for the recepi. If you dont mind please support me too im still new in these field
Good job !
Helloo.. Can you explain abit, how if we use termometer?thankyou
Sugar caramelizes from 340 deg F (171 deg C) as the temperature gets higher the caramel gets darker (375 deg F or 191 deg C). If the caramel gets too dark it tastes bitter.
To be honest I never used a thermometer when making caramel. Probably because I have been making it for so long and got used to it.
If I would want to use a thermometer (digital preferred) then first I would find a suitable pan. One with a heavy bottom to maintain an even temperature. Then I would make sure to have an area where I can safely place the hot pan should the temperature increase too much or too fast.
Then you can proceed with it knowing that when you reach the temperature the sugar caramelizes in a few seconds. Therefore it is important if you can maintain a stable temperature once you teach a desired level.
If you are careful not to burn yourself you discover how easy it is to make.