Werther’s Caramel Popcorn Copycat
This Werther’s caramel popcorn copycat features round mushroom popcorn coated in a smooth, buttery caramel made with Werther’s Original chewy caramels, brown sugar, coconut oil, and a touch of baking soda for a light, bubbly texture.
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Ingredients
- 1 tablespoon coconut oil
- 12 Werther’s Original chewy caramel candies
- 2 tablespoons unsalted butter preferably a rich European-style butter such as Kerrygold
- 3 tablespoons golden brown sugar
- 1/4 teaspoon baking soda used to help aerate and soften the caramel coating
- 1/4 cup mushroom popcorn kernels chosen for their large, rounded shape
Instructions
- Line a baking sheet with parchment paper and keep it ready for the caramel-coated popcorn. The parchment helps prevent sticking and makes it easier to spread the popcorn evenly.
- Warm the coconut oil in a small saucepan set over medium heat until fully melted.
- Add the Werther’s Original chewy caramels to the melted coconut oil. Stir constantly until the candies have completely melted into a glossy, smooth caramel mixture.
- Place the butter into the saucepan and continue stirring until it has fully blended into the caramel.
- Add the golden brown sugar and baking soda gradually, stirring well until the mixture becomes evenly combined, smooth, and lightly bubbly.
- Spread the popcorn kernels across the prepared parchment-lined baking sheet.
- Pour the warm caramel mixture evenly over the popcorn kernels, coating them as thoroughly as possible.
- Preheat the oven to 350°F, or 175°C.
- Bake the caramel-coated popcorn for about 10 minutes, allowing the caramel to set and the popcorn to become crisp.
- Remove the baking sheet from the oven and let the popcorn cool directly on the pan.
- Once cooled, separate any large caramel clusters as needed before serving.
Notes
Baking soda helps give the caramel a lighter, slightly foamy consistency, which makes the coating less dense once baked.