Freshly made caramel popcorn is practically impossible to resist. It beats any store-bought one. If you have a stove-top popcorn maker
Best popcorn kernels to use
To make the real deal, you need to get some mushroom popcorn kernels
How to pop mushroom popcorn kernels
These kernels can't be popped to a mushroom shape in a microwave so you need a stove-top popcorn popper. In a microwave there is not enough heat so those kernels will only come out looking like regular popcorn. It's not what we want. Stove-top popcorn poppers are best suited for popping mushroom popcorn at home because you need really good heat for mushroom kernels to pop into proper balls. They aren't expensive and will last a long time with proper care. You can make any kind of popcorn in them, not just mushroom popcorn.
Storing caramel popcorn
Once cooled down to room temperature, transfer it to an air-tight container asap. Caramel will draw moisture from the air, making the popcorn lose its crunch and become soggy.
Homemade Caramel Popcorn
Ingredients
For mushroom popcorn:
- 1/2 cup mushroom popcorn kernels this equates to about 4 quarts of popped mushroom popcorn
- 3 Tbsp grapeseed oil or other high smoking point oil, like peanut, hazelnut or sunflower oil, etc.
For the caramel:
- 2/3 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1 tsp vanilla extract
Instructions
- Preheat oven to 250F.
To prepare popcorn
- Heat 3 tablespoons of grapeseed oil in the stovetop popcorn popper to 400F. If you don't have an IR thermometer, just throw in three kernels together with the oil and wait for all three to pop. Once they do, the popper is ready for popping.
- Throw in 1/2 a cup of mushroom popcorn kernels, close the lid and start agitation.
- Once the popping sounds stop, remove the popcorn popper from heat and dump the popped popcorn into a large bowl.
- Make sure to put the popcorn in a fairly large bowl. You want the popcorn to not fill more than 2/3 of the bowl. Half way is ideal. Otherwise it will be very hard to stir it without some popcorn spilling out. If you don't have one of the required size, do it in two batches.
To glaze popcorn with caramel
- In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in soda and vanilla.
- Pour over popcorn in a thin stream, stirring to coat.
- Place the coated popcorn in one large (12 x 18 inch) baking pan lined with parchment paper. If you don't have one, use two smaller pans.
- Transfer to the oven and bake, stirring every 15 minutes, for 1 hour.
- Remove from the oven and let cool for a few minutes until still very warm but manageable to handle. At this point start quickly separating the popcorn into individual pieces and spreading them out. It helps to do it on a large table so you have enough space. Don't let the popcorn cool completely before doing this otherwise the pieces will stick together and will break when you try to separate them.
- Store in an airtight container for up to a couple of weeks.
Nutrition
This post was updated on March 19, 2019
Valerie says
This caramel popcorn recipe is exceptional! The caramel is super easy to make, and it is so much better than store-bought caramel popcorn. Actually, as I was about to make it, I realized that I only had enough sugar for half of a caramel recipe. So, I just made half a recipe of caramel for one batch of popcorn, and surprisingly, it was perfect! There was an ideal ratio of caramel to popcorn. I highly recommend this recipe. Thanks!
Victor @ Taste of Artisan says
You are very welcome, Valerie. Enjoy!
Faz says
Hi. Thanks for sharing the recipe. I’m sure it’ll turn out good. What temperature should we set the oven on?
Victor @ Taste of Artisan says
Hi, it's 250F (it's in the first instruction step).
JulieM says
Excellent
Julianna says
Outstanding! Better than store-bought. Made three batches already.
Nadine says
Just made this using glucoses as I’m in New Zealand worked awesome
Victor @ Taste of Artisan says
Glad to hear it, Nadine. Thanks for your feedback.
Brittany Morris says
Making this now and it looks and smells so delicious! What does putting it in the oven actually do? Can skip that and eat it after I pour the caramel on?
Victor @ Taste of Artisan says
It will solidify the caramel. Skip if you like eating sticky mess. Will taste good I am sure, just will be messy.
Lynda Obremski says
Where do u get mushroom popcorn? Never heard of it.
victor says
I buy from a local restaurant supply store or from Amazon, like this one - mushroom popcorn.
Shane says
Wow, loving the taste of this caramel popcorn. It takes a bit of time to make but it's so worth it IMHO.
Lenna says
Hi
I’m so new to doing this period. Could I used microwave popcorn?
victor says
Hi Lenna,
Absolutely you can, but you need to expect slightly different results. For a mushroom popcorn kernel to pop to its desired spherical shape, it needs to be heated to a high enough temperature. Anything less and it will pop to the usual butterfly shape. Microwave won't produce spherical shapes. That said, just because the shape is butterfly it doesn't meat it won't taste good. So, make you popcorn in a microwave, glaze it with caramel and enjoy.
Amela says
Hi there,
Thank you for the recipe. It is the only one I'm making .
I just made one batch and I have a lot of leftover caramel. Do you think I could store it somehow? 🙂
Thanks
victor says
You are very welcome. Put the leftover caramel in a mason jar, close with a tight lid and it will keep for months in a fridge.
Jenny says
I made these last night with light brown sugar and it turned out very good. Will be making again for sure.
victor says
Glad to hear it.
Tessa says
Mine turned out very good but I let it cool down too much and ended up with quite a few broken up pieces. They didn't look as pretty as yours but tasted delicious. Thanks for sharing the recipe.
Nathan Johnson says
The other day, I had the strangest craving for caramel popcorn! I found this recipe and tried to make it. I tried to substitute for corn syrup, so that might have been where I went wrong. Despite that, the end result was actually quite tasty. I am excited to make this one again (except I'll follow the recipe better!). Thanks for sharing.