Butter Toffee Popcorn Recipe - Brown Sugar Food Blog (2024)

FAQs

How do you make butter popcorn without getting soggy? ›

Movie theaters use butter-flavored oil, which has a lower water content than butter so it makes popcorn less soggy. Real clarified butter has the same effect. To make it, melt 2 sticks butter in a glass measuring cup in the microwave. Let sit for a few minutes; the butter will separate into 3 layers.

Ingredient Differences

Toffee is a product of heating sugar or light corn syrup and butter at 300F. Therefore, it tastes like light buttery, and sugary candy. The sweet buttery taste balances well with the saltiness of the popcorn. On the other hand, caramel has dark corn syrup, milk or cream, and water.

Microwave the butter until it melts; about 30 seconds if whipped and 1 minute if cold. Place the popcorn you just popped into a bowl. Take out butter and pour over the microwave popcorn. Toss the popcorn to allow the butter to coat it evenly.

In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss. Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes.

There isn't enough moisture in unpopped kernels to create the pressure, so they fail to burst and open. To make your popcorn pop better, try soaking the kernels in a bowl of water for 10 minutes and then draining them. Then, pop the kernels as usual.

Brown butter, in all its tantalizing toasted nuttiness, is getting lots of love. Dunkin' has created a unique twist on this versatile ingredient with the addition of caramel-like toffee– the perfect match to create a latte that's smooth and creamy without being overly sweet.

Ingredients: Toffee consists of sugar and butter, while caramel comprises sugar, water, and cream—or just sugar. Temperature: Confectioners cook toffee to the hard-crack stage, around 310 degrees Fahrenheit, resulting in its signature craggy shards.

Toffee vs Butterscotch

While butterscotch is cooked to a soft-crack stage, toffee is produced by allowing that same butter and brown sugar mixture to reach the hard-crack stage. Butterscotch tends to be chewy and pliable; toffee is brittle and more breakable.

What replaces real butter is quite a list — partially hydrogenated soybean oil, beta carotene, tertiary butylhydroquinone, and polydimethylsiloxane. Sure, the chemicals may not sound appetizing, but what's even more disappointing is that the buttery flavoring contains more calories than actual butter.

Toppings and Secret Ingredients

Other theaters cook their kernels in a mix of oil and real butter, helping to maximize that butter flavor and fine salt taste before the actual popcorn kernels are popped. However, many don't know that the main reason for the taste of that movie popcorn is a topping called Flavacol.

Why put an egg in caramel popcorn? ›

While some people said that she added the egg to absorb extra heat, others had different views. "Whole eggs absorb excess heat so it's an easy way to regulate the temperature balance of the other ingredients," a user wrote.

Give it some time to cool. If it's still tasting soggy after 1–2 hours of cooling at room temperature, you may have under-baked the caramel corn. 1 hour in the oven is usually plenty. Additionally, be sure to cook the caramel on the stove for long enough.

As your popcorn kernels heat up, the moisture inside the kernels heats up and turns into steam. That steam can collect in the pot or the popper. That can lead to excess moisture in the pot or popper if they are not properly ventilated.

Humidity is what makes popcorn chewy rather than crisp, so sealing it shortly after popping keeps out humidity. Open the bag at home and leave it open for very long and the ambient humidity in the air will turn the popcorn stale.

You use too much oil

Kernels that are saturated with oil won't pop properly. And when they do pop, they'll explode right into a pool of oil, which will leave them soggy and sad. Less is more when it comes to oil-popped popcorn.

Great for popcorn! Spray on air-popped popcorn instead of melted butter. Also on fry-pans for a taste of butter when frying.