 Caramel corn | |
| Type | Confectionery |
|---|---|
| Place of origin | United States |
| Region or state | Chicago,Illinois |
| Main ingredients | Popcorn,caramel (based onsugar ormolasses) |
Caramel corn orcaramel popcorn (toffee popcorn in the UK) is aconfection made ofpopcorn coated with asugar ormolasses basedcaramel candy shell that is normally less than 1mm thick. Typically a sugar solution orsyrup is made and heated until itbrowns and becomes thick, producing acaramelized candy syrup. This hot candy is then mixed with popped popcorn, and allowed to cool. Sometimes, acandy thermometer is used, as making caramel is time-consuming and requires skill to make well without burning the sugar. The process creates a sweet flavored, crunchysnack food or treat. After coating with the candy syrup, some varieties are baked in an oven to crisp the mixture. Mixes sometimes containnuts, such aspeanuts,pecans,almonds, orcashews.
The combination of caramel and corn dates back at least as far as the 1890s with the strong molasses flavor ofCracker Jack, an early version of which was introduced at theChicagoWorld's Fair in 1893. The lighter, sweet but un-caramelizedkettle corn, may be aNorth American Colonial predecessor to caramel corn.
There are many commercialbrands and forms of caramel corn available, such asCracker Jack,Fiddle Faddle,Lolly Gobble Bliss Bombs, andCrunch 'n Munch. Ingrocery stores, atcinemas, andconvenience stores, pre-bagged caramel corn made locally may also be sold.
Candy-coated popcorn is defined in US law as a food ofminimal nutritional value.[1]
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