Description

Mushroom popcorn’s most distinctive characteristic is the beautiful round, ball-like shape into which it pops, which are perfect for holding toppings, glazes, caramel, and chocolate. This popcorn is also perfect for making kettle corn, but can be prepared the traditional way with butter and salt. This is the kind of popcorn used in Cracker Jacks and other popcorns requiring coatings, etc.

These kernels deliver a consistent product each and every time. Simply follow the instructions on your countertop or freestanding popcorn machine to properly prepare

Contains: Popcorn/Corn Ingredients.

  • Extra large kernel size
  • Produces mushroom-style popcorn with a large surface area
  • Yields the preferred type of popcorn for working with glazes and coatings
  • Ideal for creating gourmet coated popcorn, like caramel, chocolate, and cheddar cheese popcorn

Mushroom Popcorn 101

The main difference between mushroom popcorn and butterfly popcorn is the name which refers to the shape of the kernels after they pop. Usually, popcorn kernels explode open when exposed to heat. As a result, butterfly popcorn kernels typically come out with unpredictable shapes with many wings protruding in different directions.

In contrast, mushroom popcorn kernels tend to form consistent shapes. Therefore, no type of popcorn is better than the other, and the assertion only depends on personal preference. However, several benefits come with mushroom popcorn, including the following:

Less “Break-able”

One reason why people like mushroom popcorn kernels is that they are not easy to crush. Thus, no chance of getting crushed popcorn. Moreover, mushroom popcorn can stand up to routine wear and tear and retains its shape even when covered with a relatively heavy coating. In addition, this type of popcorn usually remains fresh once it is coded, giving it longer shelf life than butterfly popcorn.

Excellent Nutrient Content & High Fiber

Mushroom popcorn possesses essential nutrients needed for proper growth and development. The vitamin B complex, polyphenolic compounds, antioxidants, manganese, and magnesium are some of the nutrients that popcorn can offer. They are best served with butter, caramel, or chocolate to add flavor.

Its high fiber content and low fat explain why it is popularly used as a quick, nutritious snack. They are typically a whole grain that includes minerals, vitamin B complex, and vitamin E. It is easily digestible even for persons with digestion issues.

The high fiber content enables popcorn to move smoothly through the digestive tract as it stimulates the peristaltic motion of the intestinal muscles. As a result, there is the production of digestive juices, which maintains the health of your digestive system.

With low levels of fats, popcorn is responsible for the control of blood sugar, reducing cholesterol levels, and boosting weight loss. It also prevents chronic ailments like cancer and others. Thus, mushroom popcorn serves as a nutritional delight for persons looking for a healthy alternative.

Ingredients

For mushroom popcorn:

  • 1/2 cup mushroom popcorn kernels
  • 2 Tbsp grapeseed, sunflower or peanut oil

For the caramel:

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.