Go Back
+ servings
Caramel Corn Recipe in bowl
Print Recipe
5 from 5 votes

Microwave Caramel Corn

A quick and easy way to make your favorite homemade caramel corn! This recipe uses the microwave to make it so it's fast, easy and delicious!
Prep Time10 mins
Cook Time10 mins
Total Time25 mins
Course: Snack
Cuisine: American
Servings: 18
Calories: 105kcal
Author: Julie Evink

Ingredients

  • 16 c. popcorn about 1/2 c. - 2/3 c. kernels
  • 1 c. brown sugar
  • 1/4 c. corn syrup
  • 1/2 c butter
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 tsp baking soda

Instructions

  • Melt brown sugar, corn syrup, butter, and salt in microwave for 3 minutes, stirring in one minute intervals.
  • Add vanilla and baking soda to brown sugar mixture. Mix well.
  • Put popped popcorn into a brown grocery bag. Pour brown sugar mixture over the popcorn. Shake bag.
  • Put grocery bag in microwave. Microwave for 3 minutes. After each minute take bag out and shake. After three minutes microwave for 1 minute and 30 seconds. Shaking after each 30 second interval. Pour onto wax paper and let cool.

Notes

DO I HAVE TO USE A PAPER BAG?
No you don’t. I get it, you aren’t sure where that bag was. You can always buy large paper bags, but you can also use a large microwave proof bowl.
WHY DO YOU ADD BAKING SODA TO CARAMEL?
When you the baking soda in the caramel mixture it reacts with the acid from the brown sugar and corn syrup. This creates tiny carbon dioxide air bubbles and creates the foaming you see. Once the caramel has cooled on your popcorn the air bubbles inside the caramel create a softer texture!
HOW DO YOU MAKE IT CRISPY AGAIN?
What if it gets soft and isn’t crunchy? Don’t throw it away! Just spread it out on a sheet pan and bake it in the oven at 250 degrees. Stir it every fifteen minutes and bake it until crispy.

Nutrition

Calories: 105kcal | Carbohydrates: 15g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 150mg | Potassium: 17mg | Sugar: 15g | Vitamin A: 160IU | Calcium: 12mg | Iron: 0.1mg