Home » COPYCAT RECIPES » Werther’s Caramel Popcorn Copycat Recipe (Karamell-Küche)
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This recipe is inspired by our favorite on-the-go snack at Disney World's Epcot: Karamell-Küche's (featuring Werther's Original) delectable caramel popcorn!
One bite of this transports us to Epcot's Germany pavilion, to the happy sounds of the clock tower and the smell of fresh caramel wafting in the air.
After years of enjoying this handmade treat, we were thrilled to discover a video of how Karamell-Küche makes their caramel popcorn! The five ingredients are straightforward: popcorn, butter, brown sugar, Werther's Original soft caramels, and baking soda. Our great grandmother always said the best recipes are five ingredients or less, and that's certainly the case here!
So, could something that tastes so good be so easy to make at home? The answer is an astounding YES. The taste of delicious Werther's Original caramel comes through! As a bonus, this method of making fresh caramel popcorn is much easier than making caramel from scratch. Once you have your ingredients measured out, it takes just 30 minutes to make!
In order to cook the popcorn, we used a Whirley-Pop Stovetop Popcorn Popper (affiliate link). This pot, complete with a stirring handle, claims to make perfect popcorn on your stovetop in just 3 minutes. This did, indeed, make the perfect popcorn quickly every time!
A batch of this caramel-y goodness can disappear fast! If you want more, we recommend making multiple batches instead of doubling the recipe. Smaller batches make it easier to coat the popcorn with caramel and cook evenly.
We hope this caramel popcorn recipe transports you to Disney World's Karamell-Küche (featuring Werther's Original). Guten Appetit!
Note: This recipe was updated on 2/8/21 based on feedback. We've enhanced the caramel flavor by adding 2 more caramels, and baking instructions clarified to prevent overcooking.
Werther’s Caramel Popcorn
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Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Course: Dessert
Servings: 5 cups
Author: Diznify
Ingredients
- 1/4 cup mushroom popcorn kernels.
- 1 tablespoon coconut oil
- 2 tablespoons butter, unsalted
- 3 tablespoons light brown sugar, packed
- 12 Werther’s Original soft caramels. (About 2.7 ounces)
- 1/4 teaspoon baking soda
Equipment
Instructions
This recipe requires working very quickly to prevent your ingredients from burning, so begin by measuring out the ingredients. When you unwrap the caramels, keep them separated on a sheet of parchment or wax paper. Caramels tend to stick to glass and plastic. Try to keep the caramels separated (not clumped together into one ball) so they melt faster, thus preventing burning.
Line a large baking sheet with parchment paper and set aside.
Make the popcorn. Add the coconut oil to the Whirley-Pop stovetop popcorn maker and heat on medium heat (do not preheat the burner before adding the coconut oil).
Once the coconut oil has melted (after approximately 30 seconds), add the popcorn kernels to the Whirley-Pop. Close the Whirley-Pop lid and turn the crank constantly until the sound of popping popcorn slows, then remove from the heat.
Immediately dump the popcorn onto the baking sheet lined with parchment paper. Allow to cool, then pick out any unpopped kernels. Transfer the popcorn to a bowl and set aside for later.
Preheat the oven to 200 degrees Fahrenheit.
In a large stockpot (the deeper, the better, so you have room to stir!), melt the butter on medium heat.
Once the butter is melted, add the brown sugar and stir until just combined.
Quickly add the Werther's Original caramels and stir occasionally until the caramels are completely melted. As you stir, scrape the bottom of the pan to prevent burning.
Immediately after the caramels are melted and completely mixed with the butter and brown sugar, stir in the baking soda. Stir until the baking soda is completely dissolved and puffy, approximately 30 seconds, then immediately remove the pan from the heat.
Working quickly, add the popcorn to the caramel mixture and stir for a minute or until the popcorn is evenly coated in caramel. Quickly transfer the popcorn to the baking sheet lined with parchment paper, and spread the kernels out in one layer. At this point, the popcorn will be soggy. It needs to be baked in the oven in order to crisp up.
Bake the caramel popcorn at 200 degrees Fahrenheit for 10-15 minutes, stirring/flipping over the kernels every 5 minutes to prevent burning.
If you don't want any popcorn clusters, separate the clusters using a metal spatula or spoon.
We found the popcorn tasted best after resting for 60 minutes, uncovered, on the baking sheet. The popcorn will get crispier and more flavorful as it sits. Uneaten popcorn can be stored in an airtight container or bag. Enjoy!
Notes
This recipe is inspired by thedelectable caramel popcorn found atDisney World's Karamell-Küche's (featuring Werther's Original).
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Please tell us in the comments section how your caramel popcorn turned out! How did it compare to Karamell-Kuche?
If you like this recipe, be sure to check out our copycat recipes for Star Wars: Galaxy's Edge Outpost Mix and Chocolate Popcorn with Crait Salt!
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Reader Interactions
Comments
Ayindé
I really enjoyed this recipe. I increased the amount of caramels because I was working with a larger amount of popcorn. I used the limited edition werthers for the holidays, so cinnamon creme and pumpkin spice. If you’re like me and want every single piece of popcorn coated (with a little extra on top 😉 ) go back in after you’ve removed the popcorn from the oven and drizzle with melted caramel. I mixed my caramel with heavy cream. This will leave your hands a bit more sticky due to the texture of the added caramel but it’s delicious!
Reply
Caitlin
I would also add to my previous comment that we prefer this recipe without the oven step!Reply
Caitlin
I’ve had great results with this recipe—made it several times and add a bit of salt at the end. Tastes a lot like the real deal from Epcot! I will agree that you have to work quickly and make sure it’s a low heat setting.Reply
Nina
Epic fail. Gets hard to fast and doesn’t coat the popcorn well at all. Thought the heat from the oven would help soften it to spread better. Still to thick of a sauce.Reply
Diznify
Oh no, Nina! We are sorry to hear this! Yes, as noted, the recipe requires working quickly to make sure the popcorn is properly coated before popping in the oven. We hope you were able to enjoy the kernels that were coated!
Reply
Carlos Olsen
That's really good and tastes great but my trick is instead of all that work you step 1 add the Werther's to a saucepan then step 2 add a block of butter stir it step 3 add the kernels in and stir then cover with a lid and 🤤 yummy!!! Like omgReply
Collette
Did you use the same amounts of Popcorn and Caramel shown on their recipe ? Also you skipped the Baking soda ?
Reply
