Caramel Corn Made Easy in the Microwave

Finding a crowd-pleasing snack for movie nights or game day gatherings can feel like mission impossible. Between juggling different tastes and trying to avoid the usual store-bought options that leave everyone feeling slightly disappointed, it’s easy to give up and just grab a bag of chips.

That’s where this microwave caramel corn comes to the rescue: it’s quick and simple to make, costs way less than the pre-made stuff, and brings that fresh-popped, warm caramel goodness that everyone loves. Plus, you can whip it up in just minutes using ingredients you probably already have in your pantry.

What Kind of Popcorn Should I Use?

When making caramel corn at home, the type of popcorn kernels you start with really matters. Yellow or white popcorn kernels both work great, but yellow kernels tend to pop up bigger and fluffier, which gives you more surface area for that delicious caramel coating. You can use microwave popcorn in a pinch, but plain kernels popped on the stovetop or in an air popper are better since they don’t have any added butter or salt that could affect the caramel coating. Just make sure your popped corn is fresh and completely cooled before adding the caramel – day-old popcorn can get chewy and won’t give you that perfect crunch.

Options for Substitutions

Let’s talk about what you can swap in this microwave caramel corn recipe:

• Brown sugar: You can replace brown sugar with white sugar plus 1 tablespoon of molasses. If you don’t have molasses, maple syrup can work too, though the flavor will be slightly different.
• Corn syrup: This is pretty important for preventing crystallization, but you can use honey or golden syrup instead. Just know that honey might add its own distinct flavor.
• Nuts: Any nuts work great here! Try pecans, almonds, cashews, or mixed nuts. You can also skip them entirely if you prefer nut-free caramel corn.
• Popped corn: While freshly popped corn is best, you can use plain store-bought popped corn. Just avoid butter-flavored varieties as they might affect the caramel coating.
• Vanilla: You can skip vanilla if you don’t have it, or try almond extract for a different flavor (use half the amount as it’s stronger).
• Baking soda: This ingredient is crucial and shouldn’t be skipped – it creates the right texture and can’t be substituted.

Watch Out for These Mistakes While Making

The trickiest part of making microwave caramel corn is timing – cooking the caramel mixture too long can lead to a burnt, bitter taste, while not cooking it long enough will result in a grainy texture that won’t coat the popcorn properly.

Temperature control is crucial, so make sure to microwave in short bursts of 30 seconds, stirring between each interval, and stop as soon as the mixture is smooth and bubbling – it should look like liquid amber, not dark brown.

One common mistake is using warm popcorn, which can make the caramel coating clump unevenly, so always start with completely cooled popped corn and spread it out on a large baking sheet lined with parchment paper for easy cleanup.

When adding the baking soda, be ready for the mixture to foam up significantly – use a bowl that’s at least twice the size of your ingredients to prevent overflow, and stir quickly but thoroughly to ensure the caramel coats every kernel evenly.

What to Serve With Caramel Corn?

Caramel corn is such a fun snack that works perfectly as part of a movie night spread or party setup. I like to serve it alongside other munchies like mixed nuts, pretzels, and some dark chocolate pieces – the sweet and salty combo is always a hit with guests. For drinks, hot apple cider or cold milk pair really well with the sweetness of the caramel corn, especially during fall and winter gatherings. If you’re setting up a dessert table, try putting out small paper bags or cups so people can mix and match their own snack combinations.

Storage Instructions

Keep Fresh: Once your microwave caramel corn has cooled completely, put it in an airtight container or a large zip-top bag. It’ll stay crunchy and fresh at room temperature for up to 2 weeks. Just make sure to keep it in a cool, dry spot away from direct sunlight.

Package: This caramel corn makes a great gift! Pack it in cellophane bags or mason jars, making sure it’s completely cool first. Add a cute ribbon, and you’ve got a perfect homemade treat to share with friends and family.

Not Recommended: I don’t recommend freezing caramel corn as the moisture can make it sticky and lose its crunch. Also, avoid storing it in the fridge, as the humidity can make the caramel coating become soft and gummy.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 40-50 g
• Fat: 130-150 g
• Carbohydrates: 450-500 g

Ingredients

• 1 cup brown sugar
• 1 stick butter
• 1/4 cup white corn syrup
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup nuts (optional)
• About 4 quarts popped corn
• 2 cups sugar
• 1 cup corn syrup
• 1/2 cup water
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• 2 cups raw peanuts
• 2 tablespoons butter
• 1/2 teaspoon salt

Step 1: Gather Ingredients and Prepare Popcorn

Begin by gathering the necessary ingredients: 1 cup of brown sugar, 1 stick of butter (or margarine), ¼ cup of white corn syrup, ½ teaspoon of salt, ½ teaspoon of baking soda, 1 cup of nuts (optional), and about 4 quarts of popped corn.

Pop the corn and carefully remove as many unpopped kernels as possible.

Place the popped corn into a large brown paper grocery bag, trimming the top of the bag by about 2 inches for easier handling.

Step 2: Make the Caramel Mixture

In a 1 ½ quart pan, combine the brown sugar, butter, corn syrup, and salt.

Set the pan over medium-high heat and bring the mixture to a boil.

Once it reaches a boil, set a timer for 2 minutes and allow it to boil without stirring.

This will ensure that the caramel reaches the right consistency.

Step 3: Incorporate Baking Soda and Combine with Popcorn

After boiling for 2 minutes, remove the pan from heat.

Carefully add the baking soda, keeping in mind that the mixture will foam up significantly.

Immediately pour the hot caramel mixture over the popped corn in the brown paper bag.

Stir and shake the bag thoroughly to ensure the popcorn is evenly coated, taking care not to burn yourself on the hot caramel.

Step 4: Microwave Cooking

Fold the top of the paper bag over twice to seal it.

Place the bag in the microwave and cook at 70% power for 1 ½ minutes.

Remove the bag from the microwave, shake it well to redistribute the caramel, then return it to the microwave for another 1 ½ minutes.

Step 5: Cool and Serve

After the second round of microwaving, remove the bag from the microwave and give it another shake.

Carefully pour the caramel corn onto a large cookie sheet, spreading it out to cool.

Allow it to cool completely, during which the caramel will harden slightly.

Once cooled, break it into pieces and serve your homemade caramel corn as a sweet treat!