Crunchy Caramel Popcorn Recipe
How to Make Crunchy Caramel Popcorn
Using Bullseye Popcorn Premium Supplies
There's nothing like the sweet, buttery crunch of homemade caramel corn! With Bullseye mushroom popcorn kernels — round, sturdy kernels that hold caramel coating perfectly — and our pure coconut popping oil, you'll get that irresistible fairground crunch every single time.
🛒 Recommended Ingredients (Available at Bullseye Popcorn):
- Bullseye Mushroom Popcorn Kernels 10 lb
SKU: 70142 — Round, sturdy kernels that hold caramel coating perfectly. - Yellow Coconut Popping Oil 3.785L
SKU: 70005 — 100% pure, perfect for high heat and authentic flavor.
Brown sugar, butter, corn syrup, baking soda, vanilla extract and salt — from your pantry.
🍿 Preparation Steps:
- Pop the mushroom kernels in your popcorn machine with Bullseye coconut oil (see chart below). Pour into a large heat-proof bowl and remove any unpopped kernels.
- Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.
- Make the caramel: in a heavy saucepan, melt the butter, then stir in the brown sugar, corn syrup and salt. Bring to a boil, stirring constantly, and boil for 4–5 minutes.
- Remove from the heat and quickly stir in the baking soda and vanilla — the mixture will foam up, that's normal!
- Pour the hot caramel over the popcorn and toss gently with a spatula until every piece is evenly coated.
- Spread on the baking sheets and bake for 45 minutes, stirring every 15 minutes so the coating sets evenly.
- Cool completely — the caramel turns wonderfully crunchy as it cools. Break into pieces and enjoy!
📏 Measurement Chart by Kettle Size
One caramel batch = 1 cup brown sugar + ½ cup butter + ¼ cup corn syrup + ½ tsp baking soda + 1 tsp vanilla + ¼ tsp salt. It coats about 16 cups of popped popcorn (one 8 oz kettle).
| Kettle Size | Popcorn Kernels (cups) | Coconut Oil (SKU 70005) | Caramel Batch |
|---|---|---|---|
| 2.5 oz | 1/3 cup | ¾ tsp (12 ml) | 1/3 batch |
| 4 oz | ½ cup | 1 ½ tsp (20 ml) | ½ batch |
| 6 oz | ¾ cup | 2 tsp (30 ml) | ¾ batch |
| 8 oz | 1 cup | 2 ½ tsp (40 ml) | 1 batch |
| 10 oz | 1 ¼ cups | 3 tsp (50 ml) | 1 ¼ batches |
| 12 oz | 1 ½ cups | 4 tsp (60 ml) | 1 ½ batches |
| 16 oz | 2 cups | 5 tsp (80 ml) | 2 batches |
| 20 oz | 2 ½ cups | 6 ½ tsp (100 ml) | 2 ½ batches |
Work quickly when pouring the caramel — it sets fast! Store cooled caramel corn in an airtight container for up to one week.