Microwave Caramel Corn

Quick and easy Microwave Caramel Corn is a delicious shortcut that yields the salty-sweet treat we all crave! Skip watching the stove for precise temperatures–instead, make this treat in the microwave oven! 

Prepare to be blown away by this quick and easy dessert hack! Enjoy homemade, delicious, sweet-and-salty caramel corn in under 20 minutes, with minimal dishes to clean up afterward!

Quick and Easy Caramel Corn

I love, love, love caramel corn. Talk about a treat that has it all! Something this sweet, salty, chewy, and soft– all at once– doesn’t come along every day. If you’ve ever tried our classic Caramel Corn recipe, you know the sublime delicacy that it is.

But sometimes, circumstances don’t allow for the process of making it. Time may be tight, or little hands may want to help. And when that’s the case, you’ll want an alternate recipe to try. Quick and Easy Caramel Corn is made…in the microwave. Yes, you heard right!

Microwave Caramel Corn Ingredients

• Popcorn: More on this ingredient in the next section!
• Unsalted butter: We use unsalted butter to control how salty the caramel coating gets. If you only have salted butter, you can use it but leave out or reduce the additional salt in the recipe.
• Corn syrup: This is a key ingredient in achieving the right consistency for the caramel syrup, keeping it from crystallizing and becoming grainy.
• Light brown sugar: Brown sugar adds a rich caramel flavor to the popcorn. Make sure it’s lightly packed when measuring. If you only have dark brown sugar, you can use it; it will deliver a deeper and stronger molasses flavor.
• Salt: This balances the sweetness of the caramel. If your popcorn is already salted, you may want to omit this.
• Baking soda: This ingredient reacts with the sugar and corn syrup and creates small air bubbles. These bubbles will keep the caramel from getting too hard. Instead, the coated popcorn will be perfectly crunchy.
• Vanilla: Vanilla adds depth of flavor to the caramel. Use a good quality extract for the best flavor. Avoid using artificial vanilla– it can give an “off” taste.

What Popcorn To Use

• If you purchase already popped popcorn, this recipe comes together a little bit quicker, but it’s quite a bit more spendy. 
• If using microwave popcorn packets, try to use the brand with the fewest seasonings, not the movie-theater mega-butter type. Servings vary by brand and range from 8 to 12 cups. To be on the safe side, count on popping two bags. (Here’s our favorite packet popcorn to use.)
• You can also make microwave popcorn from your own kernels. Place ¼ cup of kernels and a teaspoon of vegetable oil in a paper bag (the size of a lunch bag) and fold the top over twice. Microwave for about 2 ½ minutes to 3 minutes–until the popping slows to about one pop per 2 seconds. Don’t overcook or you’ll have burned popcorn and a smelly kitchen. You’ll need to make four bags for this recipe.
• If making popcorn on the stove, use about 1 cup of kernels. You may end up with some extra popcorn, but I’m sure someone will help you use it up!

Grab A Large Brown Paper Bag!

For this recipe, you’ll need a large brown paper bag– you know, the ones used for groceries! Depending on where you live, finding one could be a bit of a challenge, so plan ahead and save a bag (or a few) when you come across them.

If you’re unable to find a large brown paper bag, don’t worry! There are a couple of alternative options:

1. Order them online: Yes, this means you’ll have to purchase a whole pack of 50, but believe us, you’ll want them on hand for this recipe! After you’ve made Microwave Caramel Corn once, we bet you’ll want a stash of these bags for future batches.
2. Use these giant brown paper lunch sacks: If you choose this method, you’ll need to halve the recipe. These paper sacks work excellently with this recipe when the quantities are reduced!

How To Make Microwave Caramel Corn (Tips)

• Safety first: Be careful when opening the bag after microwaving; the steam inside can be hot. Also, the caramel sauce will be extremely hot and can cause burns, so be watchful during the preparation.
• Mixing the caramel: When making the caramel syrup, be sure to mix the ingredients well. Take time after each microwave burst to stir thoroughly.
• Use a large bowl: When adding baking soda and vanilla to the sugar mixture, it will foam up surprisingly high. Make sure your bowl is large enough to accommodate this.
• Shaking the bag: Vigorous shaking is key! This ensures the caramel evenly coats the popcorn. Shake well after each microwaving burst.
• Work quickly: When pouring the caramel sauce over the popcorn, don’t waste any time. The sauce will begin to harden as it cools, so it’s essential to coat the popcorn as evenly as possible while it’s still hot.
• Cooling the popcorn: Allow the popcorn to cool and harden properly before serving. It may be tempting to dive in immediately, but waiting will give you a better texture and flavor.

Is it caramel or carmel? Spelling matters with this one! Caramel is the correct spelling for this candy coating. Carmel is the proper name of a city or location, such as Carmel, Indiana or Mount Carmel. As for pronouncing the word,  you do you–but once you know that caramel is the correct spelling, it stands to reason that you’d pronounce it care-a-mel. [/quiktip]

More Easy Dessert Recipes:

• Muddy Buddy Bars chocolate peanut butter snack bars
• Buncha Crunch easy three-ingredient homemade candy
• Lemon Icebox Cake only four ingredients!
• Chocolate Chip Dip with mini chocolate chips
• No-Bake Cookies chocolate peanut butter cookies