Werther’s Caramel Popcorn Copycat Recipe (Karamell-Küche) - Diznify (2024)

Werther’s Caramel Popcorn

• 1/4 cup mushroom popcorn kernels.
• 1 tablespoon coconut oil
• 2 tablespoons butter, unsalted
• 3 tablespoons light brown sugar, packed
• 12 Werther’s Original soft caramels. (About 2.7 ounces)
• 1/4 teaspoon baking soda

Equipment

• Whirley Pop stovetop popcorn maker

• This recipe requires working very quickly to prevent your ingredients from burning, so begin by measuring out the ingredients. When you unwrap the caramels, keep them separated on a sheet of parchment or wax paper. Caramels tend to stick to glass and plastic. Try to keep the caramels separated (not clumped together into one ball) so they melt faster, thus preventing burning.

  

• Line a large baking sheet with parchment paper and set aside.

• Make the popcorn. Add the coconut oil to the Whirley-Pop stovetop popcorn maker and heat on medium heat (do not preheat the burner before adding the coconut oil).

  

• Once the coconut oil has melted (after approximately 30 seconds), add the popcorn kernels to the Whirley-Pop. Close the Whirley-Pop lid and turn the crank constantly until the sound of popping popcorn slows, then remove from the heat.

  

• Immediately dump the popcorn onto the baking sheet lined with parchment paper. Allow to cool, then pick out any unpopped kernels. Transfer the popcorn to a bowl and set aside for later.

• Preheat the oven to 200 degrees Fahrenheit.

• In a large stockpot (the deeper, the better, so you have room to stir!), melt the butter on medium heat.

  

• Once the butter is melted, add the brown sugar and stir until just combined.

  

• Quickly add the Werther's Original caramels and stir occasionally until the caramels are completely melted. As you stir, scrape the bottom of the pan to prevent burning.

  

• Immediately after the caramels are melted and completely mixed with the butter and brown sugar, stir in the baking soda. Stir until the baking soda is completely dissolved and puffy, approximately 30 seconds, then immediately remove the pan from the heat.

  

• Working quickly, add the popcorn to the caramel mixture and stir for a minute or until the popcorn is evenly coated in caramel. Quickly transfer the popcorn to the baking sheet lined with parchment paper, and spread the kernels out in one layer. At this point, the popcorn will be soggy. It needs to be baked in the oven in order to crisp up.

  

• Bake the caramel popcorn at 200 degrees Fahrenheit for 10-15 minutes, stirring/flipping over the kernels every 5 minutes to prevent burning.

  

  See Also

  Gluten Free Sausage Stuffing Recipe - Fed & Fit

• If you don't want any popcorn clusters, separate the clusters using a metal spatula or spoon.

• We found the popcorn tasted best after resting for 60 minutes, uncovered, on the baking sheet. The popcorn will get crispier and more flavorful as it sits. Uneaten popcorn can be stored in an airtight container or bag. Enjoy!