Microwave Caramel Popcorn Recipe
User Reviews
5
Microwave Caramel Popcorn Recipe
Description
Microwave Caramel Popcorn is prepared by first combining popped popcorn and optional cashews in a paper bag, ensuring un-popped kernels are removed for safety. The caramel sauce is made by microwaving a mixture of brown sugar, butter, corn syrup, salt, and vanilla until boiling, then stirred with baking soda, which causes the caramel to foam and aerate. This foamy caramel is poured over the popcorn and mixed by shaking the bag.
The bag is microwaved in short bursts with shaking in between to evenly coat the popcorn and create a caramelized, crisp layer. Once cooled on waxed paper, the caramel popcorn hardens, forming a crunchy treat with a balance of sweetness and a lightly salted flavor. The recipe accounts for microwave variations and suggests additional cooking time if the caramel coating isn’t crisp enough initially.
The recipe’s use of common kitchen tools like the microwave and paper bag provides a straightforward method for homemade caramel popcorn without needing an oven or stovetop, facilitating quick preparation and cleanup.
Ingredients
- 12 cups Popcorn from about 1/2 cup kernels, popped
- 2 cups cashews optional
- 3/4 cup brown sugar
- 6 tablespoons butter
- 3 tablespoons corn syrup
- 1 - 1 1/2 teaspoons salt sea salt
- 3/4 teaspoon vanilla extract
- 1 teaspoon baking soda
- Large paper grocery bag
Instructions
- Pour the popcorn and nuts in a large paper grocery bag. Be sure to pick out any un-popped kernels. Place the brown sugar, butter, corn syrup, salt and vanilla in a large microwave safe bowl. Microwave on high for 2 minutes. Stir, then microwave another 2 minutes, until boiling.
- Immediately stir in the baking soda and pour over the popcorn, in the bag. (The baking soda will cause the caramel to foam up.)
- Fold the top of the paper bag over a couple times and shake well. Place the bag in the microwave and cook for 1 minute. Shake the bag vigorously again and microwave for 45-60 more seconds. Check at 45 seconds to make sure it's not burning.
- Open the bag and pour the caramel corn out on waxed paper. Break up clumps if needed. Cool completely to harden. *Every microwave is a little different. After the caramel corn cools completely, if it does not crisp up, put it back in the bag and microwave for another 30-45 seconds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 280kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 636mg | 27% |
| Potassium | 196mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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