Mushroom popcorn, by it's very nature, does tend to have a lot of hulls. The mushroom popcorn needs the thick hull to hold in all the moisture so the steam can build up to create the explosive pop and large "mushroom" for which the popcorn is named. Because the hulls are so thick, they don't shatter when the kernel pops so you will notice a lot more of them after popping.

There are two ways to deal with this. The first would be to use a Kernel Katcher Popcorn Bowl. This bowl has a special compartment in the bottom which collects unpopped kernels and excess hulls. You can view a video of how the Kernel Katcher works here. The second way would be to pop the mushroom popcorn in a hot air popper. A hot air popper tends to dry out the hulls so they fall off more readily while being popped and also afterward in your bowl.

Mushroom popcorn is typically used for making Caramel or Candied Popcorn and Kettle Corn (these types of popcorn are usually highly processed, so excess hulls tend to get stripped off). It is not usually used for plain eating, although we love it that way and many of our customers do enjoy eating it with salt and butter. If you're looking for a great snacking popcorn try our Itsy Bitsy Tiny Kernel Popcorn, Tender Pop Hulless Popcorn or Movie Pop Movie Theater Popcorn.