Microwave Caramel Corn

1. Stage

Pop the popcorn: Pop the popcorn using your favorite method. Some recipes say to pop the popcorn right in the bag, but I always manage to burn it that way. I prefer the stovetop (yes, I know this is a microwave recipe). You want 8 to 9 cups of popped popcorn (a little more or less is fine). This is 1/4 cup unpopped kernels.

2. Stage

Put the popcorn in a paper bag: Place the popped popcorn in a large, clean, sturdy paper grocery bag.  Grease a rimmed baking sheet and set it aside.

3. Stage

Make the caramel: Combine the sugar, corn syrup, butter,  and salt in a large (at least 4-cup) glass measuring cup or microwave-safe bowl. No need to stir. Microwave on high, uncovered, for 2 minutes.  Stir with a silicone spatula, then microwave on high until very bubbly (you should hear the bubbles popping in the microwave if you listen carefully), another 2 minutes.

4. Stage

Add the vanilla and baking soda: Add the vanilla and baking soda to the hot caramel and stir with a silicone spatula to combine. The cooked caramel syrup will foam up and become lighter in color.  Immediately scrape a third of the hot caramel over the popped popcorn in the bag. Fold the bag closed and shake it vigorously to coat the popcorn. Pour another third of the caramel over the corn, then fold the bag and shake. Pour the remaining caramel over the popcorn and shake one last time.

5. Stage

Microwave the bag of caramel-coated corn: Place the bag in the microwave and microwave on high for 45 seconds. Remove the bag and shake it. The bag is hot at this point; only adults should handle it. Wear oven mitts, or hold the bag by its top fold and bottom corners to avoid burns. After shaking the bag, microwave it on high for 45 seconds one last time, then shake. Now’s when the bag is at its hottest; you may see greasy spots on the bottom.

6. Stage

Dump the hot caramel corn out of the bag and cool: Immediately tumble the hot caramel corn onto the greased baking sheet and spread it out evenly using the silicone spatula. Some caramel corn will stick to the inside of the bag. It is very hot; don’t reach in and pluck it out with your bare hands . Just throw it away with the bag. This is simply the cost of microwave popcorn; you won’t get every last bit. Let the caramel corn cool completely, about 20 minutes. Break it apart and enjoy!

7. Stage

Store: Store in a tightly covered container for up to 3 days. It may last longer, but ours has never been around that long. Did you love the recipe? Leave us stars below!