I got this microwave caramel corn recipe from my friend Marilyn via email. I love that I can just search my inbox for the recipes that she sends me. They are always good. The last time that I made this recipe was the day that I had my second child. I woke up that morning and let my 2 year old do the air popper after breakfast, while preparing the rest of the ingredients. Little did I know that I would not get the chance to eat the whole batch because I went into labor while running errands that day. I didn’t even get to go home before going to the hospital, so I had my husband swing by and grab the container of fresh caramel corn off the counter to give to the nurses in Labor and Delivery. They were all really awesome to let me walk around the nurses station a million times instead of laying down in the triage room. This microwave caramel corn will now always remind me of my son and the day he was born.
How to Make Microwave Caramel Corn
- 4 quarts air popped popcorn in large paper grocery bag (I imagine enough to fill 4 Mason Jars)
- 1 cube butter in 1 or 2 qt. glass measuring cup/bowl
- 1 cup brown sugar
- 1/4 cup light Karo syrup
- 1/2 tsp. salt
- 1/2 tsp. baking soda
Melt butter, add sugar, salt and syrup in a large microwave safe bowl. Stir and cook in microwave on high for 2 minutes (you should see it really boil up). Remove from microwave and stir in baking soda then pour syrup mixture over the popcorn in the bag. Roll the top and shake vigorously. Put in microwave for a minute and a half. Take out and shake vigorously, again, then cook another minute and a half. Pour out onto wax paper, let it cool for a few minutes then you can break it up and store it in something airtight, or just promptly eat it!
I hope you enjoy!