Quick and Easy Microwave Caramel Corn is a delicious shortcut that yields the salty-sweet treat we all crave! Skip watching the stove for precise temperatures–instead, make this treat in the microwave oven!
1 large sheet pan, plus wax paper, parchment paper, or foil
1 large paper grocery bag or 2 smaller ones (see Note)
Ingredients
16cupspopped popcorn(microwave bags or use 1 cup kernels--See Note 2)
½cup (8 tbsp)unsalted butter
¼cup corn syruplight or dark
1cuplight brown sugar,lightly packed
½teaspoonsalt
½teaspoonbaking soda
1teaspoonvanilla
Instructions
PREP: Line a very large baking sheet with foil or wax paper and set aside.
POPCORN PREP: Prepare the popcorn using whatever method you prefer. (See Note 2.) Measure out 16 cups, taking care to remove all the unpopped kernels; add to the large paper bag.
SUGAR MIXTURE: Combine butter, syrup, sugar, and salt in a fairly large bowl. Microwave for three minutes, stirring after each minute, to form a thick mixture.
BAKING SODA AND VANILLA: Combine the baking soda and vanilla in a small bowl. Stir this mixture and pour over the butter, sugar, and syrup mixture; stir to create the foam.
POUR CARAMEL OVER POPCORN: Quickly pour the foaming mixture over the popcorn, fold the top of the bag over and shake very well to distribute the syrup over the kernels.
MICROWAVE POPCORN: Place the bag (with the top folded over) in the microwave and heat on high for one minute. Remove and shake very well again. Repeat this step (microwave for one minute, remove, and shake the bag). Then finish by microwaving for one minute longer. That will be a total of three one-minute microwave blasts, with two shakes in between.
LET HARDEN: Empty the coated popcorn onto the foil-lined baking sheet. Spread it loosely over the surface, leaving clusters grouped together. Let cool until it firms up and is dry. Enjoy!
Video
Notes
Note 1: Brown paper bags: For this recipe, you'll need a large brown paper bag-- you know, the ones used for groceries! Depending on where you live, finding one could be a bit of a challenge, so plan ahead and save a bag (or a few) when you come across them. Other options: order them online: Yes, this means you'll have to purchase a whole pack of 50, but believe us, you'll want them at hand for this recipe! OR use these giant brown paper lunch sacks: If you choose this method, you'll need to halve the recipe.Note 2: Popcorn: A few options for popcorn:
If purchasing already popped popcorn, this recipe comes together a little bit quicker, but it’s quite a bit more spendy.
If using microwavepopcorn packets, try to use the brand with the fewest seasonings, not the movie-theater mega-butter type. Servings vary by the brand, and range from 8 to 12 cups. To be on the safe side, count on popping two bags. (Here's our favorite packet popcorn to use.)
You can also make microwave popcorn from your own kernels. Place ¼ cup kernels and a teaspoon of vegetable oil in a paper bag (the size of a lunch bag) and fold the top over twice. Microwave for about 2 ½ minutes to 3 minutes–until the popping slows to about one pop per 2 seconds. Don’t overcook or you’ll have burned popcorn and a smelly kitchen. Make four bags for this recipe.
If making popcorn on the stove, use about 1 cup of kernels. You may end up with some extra popcorn, but I’m sure someone will help you use it up!