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Microwave Caramel Popcorn #SundaySupper


  • Total Time: 10 minutes

Ingredients

Scale
  • ½ cup unpopped popcorn kernels
  • 1 cup packed light brown sugar
  • 1 stick unsalted butter
  • ¼ cup light corn syrup
  • ½ teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon baking soda

Instructions

  1. Pop the popcorn using your favorite method. I popped mine in a large paper lunch bag in the microwave.
  2. Place the popped popcorn in a large paper lunch bag.
  3. In a medium, microwave safe bowl, place brown sugar, butter, corn syrup, and salt. Microwave on high for 2 minutes. Remove from microwave and stir. If the mixture is not completely melted and bubbling, microwave it for an additional minute. Mine took 3 minutes to be fully incorporated and bubbling. Immediately stir in vanilla and baking soda. Once the caramel is fully combined, pour the caramel over the popped popcorn in the paper bag. Try to pour down the center instead of on the side as it will just stick to the bag.
  4. Fold the top of the paper bag down a few times, then shake to coat the popcorn with the caramel. Microwave on high for 1 ½ minutes. Remove the bag from the microwave and shake it again. Microwave for an additional 1 ½ minutes.
  5. Pour caramel popcorn onto a large, parchment lined baking sheet and allow to cool completely. When the popcorn is cool it should be very crunchy. Store popcorn in an airtight container at room temperature for up to 1 week.

Notes

Recipe adapted from A Farmgirl’s Dabbles

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes