| ≥1 piece |
Mushroom popcorn kernels pop up into a beautifully large mushroom shape.
Mushroom popcorn kernels produce firm, round pieces of popcorn with a bit of chewiness. Mushroom popcorn is different from butterfly popcorn which is light and airy, and tends to pop into complicated shapes. Butterfly popcorn is often served in movie theaters, whereas mushroom popcorn is best suited for making kettle corn and other types of candied popcorn, since its round shape makes it ideal for coating in sugar and syrups.
Stove top directions: Preheat 3 tablespoons of oil in a deep pan on medium heat. The best oils to use have a high smoke-point (peanut oil, safflower oil, soy oil, sunflower oil, light olive oil, or coconut oil). When the oil is hot add 1/3c popcorn kernels. Put a lid on the pot and continue to move the pan, or stir the kernels, so that they do not burn. Cook for 2 1/2 min to 4 min or until the pops are 5 seconds apart.
Microwave directions: Mix 1/3 cup of popcorn with 1 tablespoon of oil. Add the kernel and oil mixture to a brown paper bag. Fold over the top of the bag two times and give it a good shake. Cook for 2 1/2 minutes or until the pops are 5 seconds apart.
Oil needs to reach 400 degrees or more to achieve mushroom shape. Oil not heated to the correct temperature will produce butterfly shaped corn.