Microwave caramel popcorn is delicious and so easy to make at home with this recipe. Store in an airtight container.
Ingredients
- 4 quartss popped popcorn
- 1 cup brown sugar
- 0.5 cups butter or margarine
- 0.25 cups light corn syrup
- 1 teaspoon vanilla extract
- 0.5 teaspoons salt
- 0.5 teaspoons baking soda
Instructions
-
1
Gather the ingredients.
-
2
Place popped popcorn into a large brown paper bag.
-
3
Combine brown sugar, margarine, corn syrup, vanilla, and salt in a microwave-safe bowl or dish. Microwave for 3 minutes, then stir until well blended. Microwave for another 1 1/2 minutes.
-
4
Remove brown sugar mixture from the microwave and stir in baking soda.
-
5
Pour over popcorn in the bag; fold the top edge of the bag once or twice to close, then shake to coat popcorn.
-
6
Place the bag into the microwave and cook for 70 seconds. Shake the bag, flip over, and cook for 70 seconds more.
-
7
Pour popcorn out onto waxed paper and let cool until coating is set, 3 to 5 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Figgy Pudding
Figgy pudding is dense and moist — a perfect finale to your Christmas dinner. Though traditionally steamed or boiled, this figgy pudding recipe is baked in a fluted tube pan. Orange zest, orange marmalade, and orange flavoring add fruity flavor to every bite. Drizzle a sweetened glaze over the cake before slicing, or add a dollop of whipped cream to each piece.
Jenni's Turkey and Dressing Pie
An easy all in one Thanksgiving meal made with ground turkey and all the fixings.
Petra's Strawberry Shortcake
Petra's strawberry shortcake recipe makes a wonderfully tasty and tender shortcake. As a teenager growing up in Germany, I made Biskuitteig — a light sponge cake — nearly every week. I was never a fan of using Bisquick for shortcake and always preferred the soft, spongy texture of Biskuitteig. So, I adapted an old German recipe and created this delicious version. It's also great with other fruit toppings!