Put your microwave to work and satisfy your sweet tooth with this easy caramel popcorn recipe!
I’ve always thought of popcorn as the ideal substitute for potato chips: it’s crunchy, salty, and easily flavored. Plus, you can eat a ton of it in one sitting! There’s nothing like zoning out during a movie, endlessly munching on a big bowl of popcorn.
My grandma used to buy those huge tins of different flavored popcorn at Christmas time. Seriously, my memory says these tins were five-gallon buckets of popcorn. Each tin had four flavors, and my favorite one was the caramel. (Unfortunately for me, it was also all of my cousins’ favorite flavor, so I didn’t get much of it.) Not only was it crunchy, but it also had the sweetness I always craved (and still crave) in my snacks. Caramel corn is now one of my favorite treats at Christmas, thanks to my grandma’s large annual bucket of the stuff. But in my house, it’s all mine!
This caramel corn recipe is a game changer because it uses the microwave! You don’t have to deal with sticky pots and pans or risk burning a batch of caramel for this caramel corn recipe. The sweet-and-salty crunch of this treat will have you—and whoever you’re nice enough to share it with—reaching into the bowl for more. It comes together so easily; you can have a batch ready for a potluck or holiday party in no time!
Top tips for perfect caramel corn
- Let it cool off before trying it: The finished caramel corn will be very hot, so you may want to spread it out on a baking sheet lined with parchment paper to let it cool off and set before tasting it.
- Avoid using the “Popcorn” setting of your microwave: Instead, use the time indicated on the popcorn package. (Many microwave popcorn package instructions say not to use the popcorn button, too!)
- Add different flavors to experiment: I like adding a touch of cinnamon to my caramel sauce once it’s out of the microwave. You can also add a little cocoa powder for a chocolate touch or chopped nuts, such as hazelnuts, for a little more texture and flavor.
- Make caramel corn balls: Spray your hands with nonstick spray, then roll the caramel corn into balls while the kernels are still warm. Be careful not to burn yourself!
How do I store leftovers?
Let the caramel corn cool completely, then divvy it up into smaller serving sizes. Transfer the caramel corn to an airtight container and store at room temperature for up to 3 days. For events like potlucks or parties, I actually like to serve it in brown paper bags because it makes self-serve portioning so much easier.
Serving suggestions
Given that this is a cross between a snack and a dessert, there aren’t many dishes you can serve by its side. That said, with the holidays around the corner, you can get away with serving it on a table full of desserts and treats! Try this caramel corn in a dessert spread with a Cranberry Tart, Nanaimo Bars, or for a holiday home run, try this recipe for No-Bake White Chocolate Cheesecakes with Mulled Wine Fruit.
Easy Microwave Caramel Corn
Ingredients
- ½ cup butter
- ½ cup brown sugar
- ¼ cup syrup like maple or pancake syrup
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 8 cups popped popcorn plain
Instructions
- Pour the butter, brown sugar, syrup, and salt into a microwave-safe glass container.
- Microwave the sugar mixture on high for 2 minutes, then stir with a wooden spoon.
- Microwave it again for 90 seconds, and stir again.
- Stir in the baking soda and vanilla extract. The mixture should become bubbly and lighter in color.
- Put the popcorn in a large bowl and pour the caramel sauce over the popcorn. Stir thoroughly to completely coat the popcorn.
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