Microwave Caramel Popcorn
User Reviews
4.7
Microwave Caramel Popcorn
Description
Start with four quarts of freshly popped popcorn placed in a large brown paper bag. The caramel sauce is prepared by microwaving a mixture of brown sugar, unsalted butter, light corn syrup, and kosher salt until boiling. Vanilla extract and baking soda are stirred in, causing the caramel to foam lightly and develop a smoother texture.
This hot caramel is immediately drizzled over the popcorn in the paper bag. The bag is then sealed and shaken vigorously to evenly distribute the caramel coating. The popcorn is microwaved for short intervals with shaking in between, which allows the caramel to set and form a crisp coating without burning.
Once done, the popcorn is spread out on a tray to cool fully, and extra kosher salt can be sprinkled on top to enhance contrast and balance sweetness. This method yields a quick homemade caramel popcorn with a chewy-crisp texture and rich caramel flavor, adaptable to different microwave powers and easy to make at home.
Adjust cooking times according to microwave wattage to prevent scorching. The popcorn can be stored in an airtight container once completely cool.
Ingredients
- 4 quarts Popcorn
- 1 cup brown sugar packed
- ½ cup butter unsalted
- ¼ cup light corn syrup
- ½ teaspoon kosher salt plus more sprinkled on at the end, if desired
- 1 teaspoon vanilla extract pure
- ½ teaspoon baking soda
Instructions
- Place popped corn in a grocery-size brown paper bag. Set aside.
- In a medium microwave-safe bowl (a bowl with a spout works great), combine brown sugar, butter, corn syrup, and salt. Microwave on high for 2 minutes. It will be boiling. Stir in vanilla, and then the baking soda, until combined. Immediately drizzle caramel mixture over popped corn in the paper bag. Fold top of paper bag over a couple times to secure tightly, then shake well to evenly coat the popcorn.
- Set bag in microwave and cook for 1-1/2 minutes. Remove bag, shake again, and then microwave for another 1-1/2 minutes. Pour caramel corn out onto a rimmed cookie sheet. Spread out caramel corn, breaking up any clumps if desired. Immediately sprinkle with a bit more kosher salt, if desired. Let cool completely.
Notes
- Microwave cooking times may vary; monitor closely to avoid burning the caramel.
- Use a microwave-safe bowl with a pouring spout to mix and heat the caramel ingredients more easily.
- Shake the popcorn well between microwave intervals to ensure even coating and prevent clumps.
- Allow the caramel popcorn to cool completely before storing to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4quarts caramel corn
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 506kcal | 25% |
| Carbohydrates | 93g | 31% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 31mg | 10% |
| Sodium | 175mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 44g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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