Why You’ll Love Microwave Caramel Popcorn
The first time I made this easy microwave caramel corn recipe, I couldn’t believe how quickly it came together! I love how this recipe has all the rich, buttery caramel flavor of traditional caramel corn without the extra dishes or long wait.
- A fun treat to share. This sweet-and-salty snack is one of my favorites to make for family movie nights, game nights, holiday parties, or even a simple weeknight treat just because!
- Ready in about 10 minutes. As much as I love a classic oven-baked caramel corn recipe, I love that I can satisfy my caramel corn craving fast with this microwave version!
- No oven or messy cleanup. Make the caramel right in the microwave, with no pots and pans to scrub afterward. Yes, please!
What You Need
ere are a few notes on some of the key ingredients to make this microwave caramel popcorn. Jump to the recipe card below for the exact measurements.
- Brown sugar. I find light brown sugar gives this caramel corn just the right molasses flavor. I don’t recommend substituting granulated sugar, which lacks that molasses flavor entirely, or dark brown sugar, which has a much stronger flavor.
- Corn syrup. I use corn syrup in my caramel recipes to help prevent sugar crystallization. I want the caramel to turn into the smoothest coating possible! It also helps the candy coating in my old-fashioned candy corn recipe!
- Salt. I love using kosher salt. Make sure you reserve ½ teaspoon to sprinkle over the caramel corn after mixing. This finishing touch adds a salty contrast to the sweet caramel.
- Baking soda. Don’t skip it! I use the baking soda to keep the caramel from getting too hard to chew.
How to Make Microwave Caramel Corn
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Pop the popcorn. You can use an air popper, but I usually just put the kernels in a large brown paper bag, fold the top over twice, and pop them in the microwave.
Make the caramel. Microwave the mixture for 1 minute, then stir. Microwave for another minute and stir again. Continue in 1-minute intervals until it’s bubbly and golden brown, then switch to 30-second intervals until it reaches 240°F. In my microwave, this takes about 4½ minutes.
Erin’s Tip
Microwaves vary, but mine usually takes about 3 minutes to pop the kernels. To avoid burning the popcorn, I stop microwaving when the popping slows to about 5 seconds between pops.
Add the remaining ingredients. Stir the vanilla, ½ teaspoon of salt, and baking soda into the caramel. I find a spatula works best for gently coating the popcorn without crushing it. Microwave for another 15 seconds to help the caramel coat the popcorn evenly.
Cool and serve. Spread the caramel corn in an even layer on the prepared baking sheet so it cools evenly and is easy to break into clusters. I love sprinkling the remaining ½ teaspoon of salt over the top for that perfect sweet-and-salty balance. Let it cool completely before breaking into pieces.
Erin’s Tip
Work quickly once you add the baking soda! The caramel will foam up, so stir it in carefully, then mix in the popcorn before the caramel starts to cool and thicken.
More Popcorn Recipes
Microwave Caramel Popcorn (Easy Recipe!)
Ingredients
- ⅓ cup popcorn kernels, about 10 cups popped
- 1 cup light brown sugar
- ½ cup butter
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt, divided
- ½ teaspoon baking soda
Instructions
- Line a rimmed baking sheet with parchment paper and spray it very lightly with nonstick cooking spray. Set aside.
- (Optional) If you have an air popper, use the kernels and pop according to the manufacturer’s instructions.
- If you don’t have an air popper, place the popcorn kernels in a large brown paper bag and fold the top over twice to seal in the popcorn.
- Microwave the popcorn for 3 minutes, or until popping is about 5 seconds apart– you don’t want to burn the popcorn so make sure to listen to when the popping stops.
- In a large microwave-safe bowl, add the brown sugar, butter, and corn syrup. Heat for 1 minute, then stir. Heat for another minute and stir again.
- The butter and sugar should be melted– continue heating in one-minute intervals (stirring between each interval) until the caramel is bubbling and golden brown. In my microwave this took two more minutes.
- Then reduce the intervals to 30 seconds each and continue cooking until the temperature is just barely at the soft ball stage (240F). In my microwave, the total cook time for the caramel was 4 ½ minutes.
- Add the vanilla, ½ teaspoon salt, and baking soda to the caramel. Stir to combine.
- Pour the popcorn into the caramel and gently mix with a spatula to combine. Microwave for another 15 seconds.
- Pour the caramel corn out onto the prepared baking sheet and spread it into an even layer. Sprinkle over the remaining ½ teaspoon salt.
- Allow the caramel corn to cool to room temperature and then break it into clusters and store in an airtight container for up to one week.
So good!!! No calories right!!! LOL
Ha ha! We definitely wish they had no calories! Thank you for such wonderful feedback, Naomi. We’re so glad you loved the microwave caramel corn!
Under Nutrition: what amount of the caramel corn are these nutritional facts for? I never know if it’s for the whole amount or for what quantity?
Hi Carol! The nutrition facts are for 1 serving. For this recipe, that is 1/6 of the batch. We hope you love the caramel corn!
The recipe looks yummy but I have a question. I only regularly have those little brown lunch bags so where do you usually get your bags to pop the corn?
Hi Elizabeth! We’ve had luck at Walmart, but Amazon is always a good backup option too. We hope you love the caramel corn!