Meaningful Eats
Microwave Caramel Popcorn (Easy Recipe!)
6 servings
This microwave caramel popcorn is one of my favorite ways to make homemade caramel corn! It has a rich, buttery brown sugar coating that turns crisp as it cools.Plus, a touch of vanilla and a sprinkle of kosher salt balance the sweetness, creating easy homemade caramel corn with that classic sweet-and-salty flavor.
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.
Notes
Gluten-Free: This recipe is naturally gluten-free!
To Make-Ahead: Caramel corn becomes soggy if stored for too long. For best results, I make this recipe fresh when we’re ready to enjoy it. It only takes 10 minutes to make!
To Store: Leftovers can be kept in an airtight container at room temperature for up to 1 week. I recommend eating it within the first few days before the texture changes much.
To Freeze: This caramel corn does not freeze well.
Nutrition
Calories: 332kcal | Carbohydrates: 48g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 616mg | Potassium: 79mg | Fiber: 1g | Sugar: 41g | Vitamin A: 473IU | Calcium: 37mg | Iron: 1mg