Microwave Caramel Popcorn

I am a big fan of caramel popcorn, and whenever I am craving some, this is the recipe I turn to. It is quick, easy, and tastes so much better than the packaged microwave caramel popcorn you can buy at the store.

The microwave makes this recipe incredibly simple to prepare. It is a recipe I got from my mom, and I have been making it for years because it comes together with very little effort.

In my book, there are two kinds of caramel corn: dry and gooey. This version definitely falls into the dry category once it cools, but if you eat it warm, it still has a slightly soft and gooey texture. I personally love it warm, but it is just as delicious after it has cooled and crisped up.

Growing up, there used to be a caramel popcorn shop in our local mall called Karmelkorn, and this recipe always reminds me of the caramel popcorn they sold there. That nostalgic flavor is part of what makes this recipe such a favorite for me.

I also have a couple of other caramel popcorn recipes that I love, including a gooey microwave marshmallow caramel popcorn and a gooey caramel popcorn ball recipe. Each one is a little different, so it really depends on whether you are in the mood for something crisp or something soft and sticky.

This Microwave Caramel Popcorn also works really well for parties and gifts. I have used it as a party favor by portioning it into small cellophane bags and tying each one with a cute ribbon.

Whether you make it for movie night, a party, a holiday treat, or just because you are craving something sweet and crunchy, this easy caramel popcorn is always a good choice.

Ingredients for Caramel Popcorn

• POPCORN – Popcorn forms the base of the recipe. Use 2–3 quarts depending on how heavily you want each piece coated with caramel. Less popcorn gives you a thicker caramel coating, while more popcorn makes it lighter.
• BUTTER – Butter adds richness and helps create a smooth caramel sauce. It also gives the finished popcorn that classic buttery caramel flavor.
• BROWN SUGAR – Brown sugar provides the sweetness and deep caramel flavor. Its molasses content gives the coating a richer taste than granulated sugar would.
• LIGHT CORN SYRUP – Corn syrup helps keep the caramel smooth and prevents the sugar from becoming grainy. It also contributes to the glossy coating.
• SALT – Salt balances the sweetness and enhances the buttery caramel flavor.
• BAKING SODA – Baking soda reacts with the hot caramel and causes it to foam slightly. This makes the caramel lighter and easier to spread over the popcorn, helping create a crisp coating as it cools.

INSTRUCTIONS FOR MICROWAVE POPCORN

In a large microwave-safe bowl, combine the butter, brown sugar, light corn syrup, and salt. Microwave on high for 2 1/2–3 minutes, or until the mixture is bubbling. Carefully remove the bowl from the microwave and stir in the baking soda.

Place the popped popcorn in a large paper grocery bag. Pour the hot caramel mixture over the popcorn, then fold the top of the bag down several times to close it securely.

Place the bag in the microwave and cook on high for 1 minute and 20 seconds.

Carefully remove the bag from the microwave and shake it well to help evenly coat the popcorn with the caramel.

Pour the caramel popcorn onto a large baking sheet and spread it out to cool. Once cooled, break apart any large pieces and serve.

FREQUENTLY ASKED QUESTIONS

Can I use microwave popcorn for this recipe?
Yes, but use a plain or lightly salted variety so the caramel flavor does not compete with heavy butter or seasoning.

How much popcorn should I use?
Use 2–3 quarts depending on how heavily coated you want the popcorn. Use less for a thicker caramel coating and more for a lighter coating. I personally love using 3 quarts.

Why is baking soda added to the caramel?
Baking soda helps the caramel foam and become lighter, making it easier to coat the popcorn evenly.

Can I make this without a paper grocery bag?
Yes. You can use a very large microwave-safe bowl with a lid or another microwave-safe container that gives you enough room to toss the popcorn.

Why is my caramel popcorn sticky?
It may need more time to cool, or the caramel may not have cooked quite long enough. It will become firmer and less sticky as it cools.

Can I eat it while it is still warm?
Absolutely. It will be softer and a little gooier when warm, then become crisper as it cools.

Can I add nuts to the popcorn?
Yes. Peanuts, pecans, or almonds would all be delicious. Add them to the popcorn before pouring on the caramel.

How should I store caramel popcorn?
Once completely cool, store it in an airtight container or resealable bag at room temperature.

How long does it stay fresh?
For the best texture, enjoy it within several days. Keeping it tightly sealed helps preserve the crunch.

Can I use dark corn syrup instead of light corn syrup?
Yes, but it will give the caramel a deeper, more molasses-like flavor.

Tips and Tricks

• Remove unpopped kernels first. Before adding the caramel, pick out any unpopped kernels so no one bites into a hard piece later.
• Use a large enough bag or bowl. Give the popcorn plenty of room so you can shake or toss it without spilling and coat everything more evenly.
• Stir in the baking soda carefully. The caramel may foam up when you add it, so use a large bowl and stir carefully.
• Shake the popcorn right away. Once it comes out of the microwave, work quickly so it does not start setting before the popcorn is evenly coated.
• Spread it out to cool. Pour the finished popcorn onto a baking sheet in an even layer so it cools faster and does not harden into one large clump.

FOR MORE RECIPES LIKE THIS, TRY:

• Halloween Popcorn Bars
• Microwave Marshmallow Caramel Popcorn
• After School Peanut Butter and Honey Popcorn
• Avalanche Popcorn