Microwave Caramel Popcorn Recipe
User Reviews
4.6
Microwave Caramel Popcorn Recipe
Description
The popcorn is freshly popped by placing kernels in a sealed brown paper bag and microwaving until the popping slows. The caramel sauce is prepared by melting butter, brown sugar, and maple syrup in a microwave-safe bowl until bubbly, then stirring in baking soda, vanilla, and salt to aerate and balance flavors. This caramel is then poured over the popcorn in the bag, mixed thoroughly with a spatula to coat evenly, and microwaved again to firm the coating.
The result is popcorn with a crispy coating that carries deep caramel notes from the brown sugar and maple syrup, balanced with vanilla and salt. Using the paper bag method avoids oils and allows even popping in the microwave.
The popcorn works as a snack or dessert treat and should be stored in an airtight container for freshness. Monitoring the popping closely prevents burning. The recipe stresses the importance of no holes in the bag to trap steam and proper microwave timing.
Ingredients
- ⅓ cup popcorn kernels
- 5 tablespoons butter 2 ½ oz / 75g
- ½ cup dark brown sugar 3 oz / 90g
- 2 ½ tablespoons maple syrup 1 ½ oz / 45g, or golden syrup but not honey
- 1 teaspoon vanilla extract
- ½ teaspoons salt
- ½ teaspoon baking soda
Notes
- Ensure the brown paper bag has no holes to trap steam and pop the kernels efficiently.
- Stay near the microwave to listen to the popping and stop promptly to avoid burnt popcorn.
- Always place the bag standing upright during popping for best results.
- Store the caramel popcorn in an airtight container to keep freshness up to 2 days.
User Reviews
Overall Rating
4.6
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