Microwave Caramel Corn

Try this simple microwaveable caramel corn recipe! It is completely snackable, quick, and simple to clean up after. A sizable brown paper bag holds the key.

Ingredients :

• 8 to 9 cups of plain, popped popcorn made with 1/4 cup of kernels

• 1 cup brown sugar (light or dark)

• 1/4 cup corn syrup (light or dark)

• 3 tablespoons unsalted butter

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• 1/4 teaspoon baking soda

STEPS :

     1. Pop the popcorn :

Choose your preferred method for popping the popcorn. Popcorn should be popped directly in the bag, according to some recipes, but I usually manage to burn it that way. I favor using a cooktop (yes, I know this is a microwave recipe). You need 8–9 cups of freshly popped popcorn (a little more or less is fine). These unpopped kernels amount to 1/4 cup.

     2. Put the popcorn in a paper bag :

Put the freshly popped popcorn in a sizable, sterile, reliable paper grocery bag.

An oiled baking sheet should be set aside.

     3. Make the caramel:

In a sizable (at least 4-cup) glass measuring cup or microwave-safe bowl, combine the sugar, corn syrup, butter, and salt. Do not stir. 2 minutes on high, uncovered in the microwave.

Mix with a silicone spatula, then microwave on high for an additional 2 minutes, or until very bubbly (if you listen closely, you should hear the bubbles popping in the microwave).

     4. Add the baking soda and vanilla :

Using a silicone spatula, blend the vanilla and baking soda with the heated caramel. The froth will rise and the color of the heated caramel syrup will lighten.

Over the popped popcorn in the bag, immediately spread a third of the hot caramel. Close the bag and give it a good shake to coat the popcorn. After adding a further third of the caramel, fold the bag and shake the contents. One last time, shake the popcorn after adding the last of the caramel.

     5. Microwave the bag of caramel-coated corn :

Put the bag in the microwave and cook it for 45 seconds on high. Shake the bag after removing it. Only adults should handle the bag at this point because it is hot. To prevent burns, use oven mitts or hold the bag by its bottom and top corners.

Shake the bag again after it has been microwaved on high for 45 seconds. The bag is at its hottest right now, and the bottom may have oily stains.

     6. Dump the hot caramel corn out of the bag and cool :

As soon as the caramel corn is heated, pour it onto the oiled baking sheet and distribute it evenly with the silicone spatula. Part of the caramel corn will adhere to the bag's interior. Avoid reaching inside with bare hands since it is quite hot. Just discard it together with the bag. You won't receive every last particle of microwave popcorn; this is just the price.

Let the caramel corn 20 minutes to cool completely. Enjoy it broken up!

     7. Store :

For up to three days, keep in a firmly sealed container. Ours has never been around that long, though it might last longer.

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