• This recipe requires you to work quickly to keep the ingredients from burning, therefore, you must first measure the ingredients.
• After you’ve unwrapped the caramels, keep them separate on wax paper or parchment paper.
• Caramels have a proclivity for sticking to glass and plastic.
• Keep the caramels divided to let them melt faster and avoid scorching.
• Keep the caramels divided to let them melt faster and avoid scorching.

Make Popcorn:

• Incorporate the coconut oil into the Whirley-Pop popcorn maker on the stovetop and heat on medium heat (Do make sure to not preheat the burner prior to making the popcorn with coconut oil).
• After the coconut oil has been melted (after around 30 seconds) then add the popcorn kernels into the Whirley-Pop.
• Close the Whirley-Pop lid and keep turning the crank until the sound of popping popcorn stops, then turn off the heat.
• Immediately pour the popcorn onto the parchment-lined baking sheet.
• Remove any unpopped kernels after they have cooled sufficiently.
• Transfer the popcorn to an empty bowl and set it aside for future use.
• Preheat the oven to 200°F.
• In an enormous stockpot (the larger, the deeper to allow space to stir) melt the butter at a medium temperature.
• After the butter has melted then add the brown sugar, and mix until it is just combined.
• Add quickly the Werther’s Original caramels and stir frequently until the caramels are fully melting.
• To avoid burning, scrape the bottom of the pan when stirring.
• When the caramels are melting and fully combined with the brown sugar and butter, add the baking soda.
• Make sure to stir until the baking soda has completely dissolved and is puffy, about 30 seconds.
• Then, immediately take the pan off the flame.
• Stir the popcorn into the caramel mixture quickly for a minute, or until it is evenly coated in caramel.
• Place the popcorn on a parchment-lined baking sheet and spread the kernels out evenly.
• In this stage, the popcorn will be damp. To get crispy, it must be baked in the oven.
• Make caramel popcorn by baking it at 200°F for about 12 to 15 minutes, turning over the kernels once every 6 minutes to avoid burning.
• If you don’t wish to have any popcorn clusters at all, you can separate the clusters by using a spoon or spatula.
• After resting for 1 hour on the baking pan, uncovered, the popcorn tasted best.
• The popcorn will become crisper and more flavorful the longer it is allowed to sit. Popcorn should be kept in an airtight container or bag.
• Enjoy your Homemade Werther’s Popcorn!