When it starts to cool down my family and I like making caramel corn. We usually get the itch to make it once or twice a year. We make it after the summer humidity is a thing of the past.

It’s a process. New last year we discovered the type of popcorn you use is key.

There are two categories of popcorn, Butterfly and Mushroom. The popcorn best suited for caramel or chocolate coated popcorn is a Mushroom style. This popcorn pops into a mushroom/ball shape verses the butterfly that creates wings.

What’s the result? A better and more durable surface to coat. It’s that simple.

It’s made a huge difference. I couldn’t find it at my local grocery so I bought it online. A little research and planning made me proud to serve our caramel corn to others.

Thanks for reading!