Need something delectably sweet and delightfully crunchy to munch on during your next movie marathon? Look no further than the irresistible charm of Old Dutch caramel corn! Old Dutch Caramel Puffcorn is a legendary snack that requires no introduction. This timeless treat has been a favorite late-night indulgence for years, with its perfect blend of buttery caramel and crispy popcorn. While you can easily grab a bag of Old Dutch Puffcorn from the store, why not embark on a fun and rewarding experience by making it at home?
Know About the Ingredients
The beauty of making Old Dutch Puffcorn is that you can customize the recipe to suit your preferences. Adjust the amount of brown sugar if you crave a sweeter puffcorn or add a dash more salt for a slightly salty flavor. Now, let’s take a closer look at each ingredient that goes into making Old Dutch puffed caramel corn.
Puffed Popcorn: The foundation of this recipe is a bag of popcorn. You can either use store-bought or make your own using popcorn kernels. If choosing store-bought, consider opting for good old Old Dutch puffcorn.
Butter: The luxurious caramel sauce owes its rich, buttery flavor to the addition of butter. It not only enhances the taste but also helps the caramel cling to the popcorn. For this recipe, you’ll need ½ lb of butter, ensuring a luscious coating for the popcorn kernels.
Brown Sugar: While white sugar can be used, the distinct flavor of brown sugar pairs exceptionally well with the popcorn. It also imparts a beautiful golden brown hue to the caramel. Approximately 1 cup of brown sugar will create the perfect coating for the popcorn.
Light Corn Syrup: Light corn syrup plays a crucial role in this recipe, lending the caramel sauce a smooth and velvety texture. It prevents the caramel from becoming overly hard and sticky. You’ll need around 1⁄2 cup of light corn syrup to achieve the desired consistency.
Baking Soda: Although it may seem unconventional, baking soda plays a vital part in creating the light and creamy texture of the caramel coating. When heated, baking soda reacts with the other ingredients, producing carbon dioxide gas. This gas generates small bubbles, resulting in a delightful and smooth caramel sauce. Just 1 tsp of baking soda is needed for this recipe.
Vanilla Essence: While optional, adding a mere teaspoon of vanilla essence enhances the overall flavor profile. It imparts a subtle hint of delightful vanilla, perfectly harmonizing with the sweetness of the caramel.
How To Make Home-Baked Caramel Corn Puffs?
Now that you’re familiar with all the ingredients required for making Old Dutch corn puffs, let’s dive into the recipe!
Melt the unsalted butter over medium heat in a large saucepan.
Once the butter has melted, add the brown sugar and light corn syrup. Stir until the sugar dissolves, and the mixture starts to bubble.
Allow the mixture to boil for 2 minutes without stirring. This step enhances the caramel flavor and prevents the sugar from crystallizing.
Carefully add the baking soda. When the mixture foams up and expands, remove the pan from the stove.
Stir in the vanilla essence, infusing the mixture with a delightful aroma.
Allow the caramel mixture to cool slightly for about a minute. Meanwhile, place the popcorn in a roasting pan.
Pour the caramel mixture over the popcorn in the roasting pan. Stir well, ensuring that the caramel evenly coats the popcorn.
Place the roasting pan with the caramel-coated popcorn twists in the oven. Bake at 250°F (120°C) for 15 minutes.
Every five minutes or so, remove the pan from the oven and stir the popcorn to prevent any burning.
Once baked, take the pan out of the oven and allow the caramel popcorn to cool before serving.
Nothing compares to the sweet and crunchy bliss of Old Dutch caramel puff corn. With just a handful of easily accessible ingredients, you can whip up this classic snack in no time. Moreover, the ingredients won’t break the bank! So, if you’re looking to make a snack that will steal the spotlight at your next gathering, give this homemade Old Dutch Caramel Puff Corn recipe a try!
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