Liquid Nitrogen filled Caramel Popcorn – Series 1


hey guys last friday I was invited at IFBA2015 awards ie India Food Bloggers Awards and let me tell you guys i had scintillating experience and met renowned chef’s like Chef Sanjeev Kapoor, Chef Ranveer Brar Chef Vicky Ratnani and experts from food industry.

The best part I liked it was Livingfoodz Live session of making Liquid Nitrogen filled Caramel Popcorn

The Popcorns cooked with liquid nitrogen including this Caramel Popcorn. The temperature of liquid nitrogen is -196C (-321F). If you put your hand in it, you almost feel as though it’snot touching you. This is due to the Leidenfrost Effect. When you pour it onto the popcorn it makes it extremely cold without actually soaking in.It was an amazing experience and I just loved it.

This is 1st part of the series. Hope you guys like it

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  1. Wow ! Monish. You did it. I didn’t dare to touch it. I thought it might be deathly cold. You deserve a #BraveBlogger award for this stunt.

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