© 2019 Christina Fogal

Microwave Caramel Corn

Ingredients:

16 cups plain, popped popcorn (air popped or kettle)

½ cup butter (cold)
1 cup brown sugar
¼ cup light corn syrup
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla
Large brown paper grocery bag

*As a candy recipe, water will wreck the caramel

corn.  Make sure all utensils and equipment are completely dry.  


Measure out 16 cups of popped popcorn and place into the brown bag. 

In a large, microwavable bowl, melt the butter for 1 minute.  Mix the brown sugar,

light corn syrup and salt into the melted butter. 

 

Microwave the mixture for two minutes, stirring after each minute, or until the mixture starts to boil.

Once it starts to boil, microwave the caramel mixture for three minutes, stirring after each minute.

Add the vanilla and baking soda to the caramel mixture.  Stir carefully, as this will foam up.  Pour the mixture over the popcorn in the brown bag.

 

Fold down the brown paper bag and shake well.

Microwave the bag for 1 minute.  Shake well and microwave the bag for another minute.  Shake the bag well again.  Microwave for 30 seconds.  Shake the bag.  Microwave the bag for a final 30 seconds.  (Don’t shake afterwards).

Tear off the top half of the brown bag (careful, this is hot).  Scrape the caramel corn onto one large, or two small cookie sheets. 

 

Cool the caramel corn and break apart.

Christina Fogal

Caramel Corn
Christina Fogal

Microwave Caramel Corn