Popcorn comes from a particular variety of corn (maize) whose kernels have a hard, moisture-tight hull around a starchy centre. When heated, the water inside turns to steam and pressure builds until the hull bursts, and the starch puffs into a light, crunchy foam many times the size of the kernel.
Popping corn comes in two main shapes: “butterfly” kernels with irregular wings, typical of cinema popcorn, and round “mushroom” kernels, which are sturdier and often preferred for coating with caramel or chocolate. Sweet popcorn snacks are made by tumbling the popped corn in hot sugar syrup, often with butter, until evenly coated.
Toro - Caramel shows the balance: sugar makes up half the recipe and popcorn 35%, with butter oil and a little salt. The Cara Cheese version adds cheese powder; in both, the butter oil is a dairy ingredient, so they contain milk.
