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Homemade Microwave Caramel Popcorn made in Minutes! the best kind of fast food. It is low-fat, gluten free, inexpensive and a great snack food.

Homemade Microwave Caramel Corn

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Hi Bold Bakers!

Homemade Microwave Caramel Corn, who knew that was possible? Not me until recently. You will have to see it to believe it but trust me. Out of a brown paper bag comes crunchy Caramel Corn that is covered in a crisp shell of caramel that you would only imagine would have to be baked to get those results. I have created a lot of crazy recipes in a microwave (like my Mug Pizza & Chocolate Molten Lava Cake in a Mug) but I think this Microwave Caramel Corn has to be one of the craziest! And by crazy, I mean awesome!

When making fresh Popcorn at home you usually have to buy those store-bought microwave packets. They are a fast convenient solution, right? But did you know you can make it yourself in just 2 MINUTES in the microwave with only a brown paper bag and some popcorn kernels? It sounds crazy but when you try it you won’t believe the results.

Popcorn can be a delicious blank canvas for you to add your favorite flavors and seasonings to.

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Homemade Microwave Popcorn is the best kind of fast food. It is low-fat, gluten free, inexpensive and a great snack food.

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The best thing about making your own is that you get to control the ingredients that go into it, like real butter instead of a “butter-like substance” and so on.

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Make a simple caramel in the microwave and pour it all over your popcorn in the bag.

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Out of the microwave in a few minutes you will have this gorgeous Homemade Caramel Corn.

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100% made in the microwave, no fuss and it is crispy and crunchy just like baked Caramel Corn, go figure!

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Find my other Homemade Microwave Popcorn flavors here.

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4.71 from 24 votes
Homemade Microwave Caramel Popcorn made in Minutes! the best kind of fast food. It is low-fat, gluten free, inexpensive and a great snack food.
Microwave Caramel Popcorn
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
 
Servings: 1 -2
Author: Gemma Stafford
Ingredients
  • cup (60g/2oz) popcorn kernels
  • 5 tablespoons (2 ½ oz/ 75g) butter
  • ½ cup (3oz/90g) dark brown sugar
  • 2 ½ tablespoons (1 ½ oz/45g ) maple syrup (or golden syrup but not honey)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons salt
  • ½ teaspoon baking soda
Instructions
  1. Put the popcorn kernels in a medium brown paper bag. Roll the top of it closed nice and tight. This will keep in the steam while cooking
  2. Place the bag upright in the microwave and cook for roughly 1 minute 35-50 seconds or until the kernels stop popping at the rate of at least 1 per second. Keep an eye on it (my microwave is 1200 watts so your cooking time may vary depending on your microwave)
  3. To make the caramel: In a medium microwave-proof bowl add the butter, brown sugar and maple syrup.
  4. Microwave until it begins to bubble up (approximately 1 minute 30/ 2 minutes)
  5. Remove from the microwave and stir in the baking soda, vanilla extract and salt and stir until the mixture is foamy and the soda is well-dissolved.
  6. Pour the syrup over the popped corn in the bag. With a spatula get down to the very bottom of the bag and make sure the caramel is really well distributed throughout the corn.
  7. Microwave for 1 minutes. Remove the bag and with a towel holding the bag run your spatula all around and to the bottom of the bag mixing up the caramel corn really well. Mixing it really well will prevent your popcorn from burning.
  8. Repeat the microwave process for another 30 seconds or so and stir well again. Continue for short intervals until you have reached a lovely golden brown caramel color.
  9. Pour out into a large tray or surface and cool, stirring occasionally to break into individual kernels
  10. store in an airtight container for 4 days.
Recipe Notes

*make sure there are no holes in your brown paper bag
* stay close by the microwave while cooking so you can hear it pop, the popcorn can burn if cooked too long
*Place bag standing upright, not on its side
*store popcorn in an airtight container for 2 days.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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112 Comments

Write a Comment and Review

  1. Jackie on January 19, 2019 at 8:11 pm

    Gemma- First, I LOVE your recipes! Second- I have an air popping machine that I make popcorn with, would this recipe work if I made the popcorn into a bowl and then did the microwaving to make the caramel set on the popcorn, or would that make it burn?

    • Gemma Stafford on January 20, 2019 at 2:58 am

      Hi Jackie,
      I think it worth a try! I think you will need to monitor it, but it should work well for you. Try a little sample, that will tell all.
      Thank you for being in touch, do let us know the results,
      Gemma 🙂

  2. Trish on October 5, 2018 at 5:52 pm

    I made the popcorn on the stove top and baked the caramel corn for 20 minutes stirring a few times. It is incredible. I like using the maple syrup instead of corn syrup that I’ve seen in some recipes. This recipe is a keeper!

    • Gemma Stafford on October 7, 2018 at 2:06 pm

      I’m delighted to hear that!!! Thanks for trying it.

      Best,
      Gemma.

      • Imdhadh iqbal on October 8, 2018 at 8:08 am

        Can i know the recipe for caramel sauce for popcorn with butter and sugar only

        • Gemma Stafford on October 9, 2018 at 3:11 am

          Hi there,
          I am not sure what you are looking for. Are you trying to get away from the liquid sugars here, the maple syrup/golden syrup?
          You need a little liquid sugar for this recipe, and though I have not tried it, I think simple syrup will work well for you. (https://www.biggerbolderbaking.com/simple-syrup-recipe/) you can try it! you do not need to add the flavors, it is easy. Do let us know how you get on with this,
          Gemma 🙂

          • imdhadh iqbal on October 12, 2018 at 3:31 am

            i want the recipe for caramel sauce without microwave

  3. Denise on September 26, 2018 at 7:33 pm

    After you pop the popcorn and make the caramel can you mix it all together in a bowl instead of in the brown paper bag? I’m from Northern Ireland but live in Canada. We used to buy popcorn in Belfast called Butterkist. Delicious. I love your website and videos and all your recipes. You are a genius.

    • Gemma Stafford on September 28, 2018 at 2:06 pm

      Thanks so much, Denise. I’m really delighted you like this recipe. It’s one of my favorites.

      Best,
      Gemma.

  4. Lily on September 24, 2018 at 10:33 am

    Hi gemma, i was wondering i have a popcorn machine and i make popcorn in it so can i make the test of the ingreadients in the microwave with a safe-microwave bowl ?

    • Gemma Stafford on September 25, 2018 at 2:24 am

      Hi Lily,
      If I understand you correctly then I think you should just carry on and make it in the microwave, not too sure what you want to do in the microwave, if it the caramel, then yes! no problem,
      Gemma 🙂

  5. Edem on January 12, 2018 at 4:44 am

    Thank you for this recipe Gemma, I’m Edem from Ghana, butter costs so much here, can I use hard margarine instead?, secondly, what do you think if I add powdered milk cream to the sauce to give it that milky taste ?

    • Gemma Stafford on January 12, 2018 at 6:29 am

      Hi there,
      I do not think that it will work for you Edem. Margarine is hydrogenated vegetable oil, and it does not do exactly as butter does.
      You could try it with a little, just a test, and do let us know how you get on too.
      I think you could use a powdered cream, but it is best to reconstitute it first.
      not much help, but you can experiment a little,
      Gemma 😉

  6. Sasu on December 20, 2017 at 11:55 pm

    Hi Gemma!

    It’s amazing that the popcorn tastes so crunchy and lovely! Although some popcorn was overcooked, but overall the result was just fine 😀 Thanks Gemma for sharing this delicious recipe!

    Sasu

    • Gemma Stafford on December 21, 2017 at 10:07 am

      Hi Sasu,
      Good! I am happy to hear this, thank you for your kind review,
      Gemma 🙂

  7. feb.2005 on March 11, 2017 at 10:30 am

    Hi Gemma,
    I love this popcorn recipe! But, I was wondering if I could replace the dark brown sugar with light brown sugar??
    Feb.2005 😀

    • Gemma Stafford on March 12, 2017 at 3:47 am

      H ithere,
      Yes you can, that will be good too,
      Gemma 🙂

      • Anna on December 30, 2017 at 5:13 pm

        Hi, I was wonering if I could something else other than butter.

        • Gemma Stafford on December 31, 2017 at 5:01 am

          Hi Anna,
          You could use an oil, a good quality vegetable/seed oil, but it will not give the same result, sorry,
          Gemma 🙂

  8. Anna Hilmi on December 5, 2016 at 10:32 am

    Hi Gemma!
    I’ve been following you on youtube and i love your recipe & ideas !!! Im a big fan of your!! I love caremel popcorns anyhow i have 1 question to ask you, after pour the caremel sauce and mixed it do i need to roll the top back nice & tight? Or shall i leave it open? Thank you!! Cant wait for your new recipe!! Cheers

    • Gemma Stafford on December 6, 2016 at 1:49 am

      Hi Anna,
      When it is mixed it needs to be cold before you seal it, otherwise it will soften. I am happy that you are enjoying the recipes,
      Gemma 🙂

  9. Shivani Dewan on November 29, 2016 at 11:24 am

    Can I use date syrup
    We dont get maple syrup at my home town

    • Gemma Stafford on November 30, 2016 at 2:30 am

      hi there, I do not know if this will work as I do not have it where I am. Do try it though, a small amount so as not to waste it, and let the other bold bakers know how it worked for you, Gemma 🙂

  10. aayra on November 3, 2016 at 5:11 am

    Can I use baking powder instead of baking soda?

    • Gemma Stafford on November 4, 2016 at 12:53 am

      hummm I think it’s best to use baking soda. It is needed for the chemical reaction.

  11. Vincent on September 20, 2016 at 6:26 pm

    Hi Gemma! I just made the caramel corn and it was so quick and easy! I was wondering though, it was a bit diffucult to evenly coat all of the popcorn with the caramel in the bag, so would it be possible to pop the corn in the bag, pour it into a bowl, and brown the caramel in the bowl?

    • Gemma Stafford on September 21, 2016 at 10:18 am

      Hi Vincent, you can certainly do this, it will work for you, Gemma 🙂

  12. Renee on August 21, 2016 at 12:12 pm

    Hello Gemma, I haven’t made it yet but I want to as a party favor for a baby shower. 2 questions. (1)how long you have to store in an airtight container? In the instructions one area states 4 days and at the bottom it states 2 days.
    (2) must you store it for a few days in order for it to come out right or are you stating that it will last that long in an airtight container?

    • Gemma Stafford on August 22, 2016 at 1:56 am

      Hi Renee,
      it is best used up as soon as it is made, but it will keep well for 2 – 4 days in an airtight container.
      Do try it before you need it to be sure it will work for your need,
      Gemma 🙂

      • Renee on August 24, 2016 at 3:01 pm

        I tried the recipe today and it tastes delicious! It is crunchy when I bite into it but then tastes a little soft and soggy . Is that the way the texture should be alright my doing wrong ?

        • Gemma Stafford on August 25, 2016 at 1:17 am

          Hi Renee,
          It should be like popcorn! It is difficult for me to judge it, do try it again,
          Gemma 🙂

  13. Charmaine on August 18, 2016 at 12:56 pm

    Hi Gemma! I have only been a subscriber for a short while but I stumbled upon your microwave videos when my kitchen was being remodeled and we could only eat microwave food. This recipe was AMAZING! I made the caramel corn. The only thing that I thought was a little off was that it was a little too salty for my taste but thank you anyways!!<3

    • Gemma Stafford on August 19, 2016 at 1:57 am

      Hi Charmaine,
      thank you for your kind comments, chefs tend to love salt! I know that other bold bakers adjust this to their taste,
      Gemma 🙂

  14. Josie on August 8, 2016 at 7:34 am

    Hi Gemma I was wondering if you had a cook book on your microwave mug meals ,my niece is going off to college and has no idea on how to cook and I thought this would be the perfect gift. If not IAM so willing to sit down and write down every recipe you have. Love your recipes and your accent makes it more enjoyable to try them .please help me out by saying you have a book out. Thank you and lots of love ..Josie

    • Gemma Stafford on August 8, 2016 at 11:19 am

      Hi Josie,
      I wish I had this ready, it is in the planning, but not ready for this year. I am heartened by your comment though, it is what I think will work, for lots of students. thank you for the encouragement!
      Gemma 🙂

  15. Rawan on July 4, 2016 at 12:11 pm

    Hi gemma. I love your recpies but I have one question. In the caramel mixture can I put peanut butter inside it to make it more big and bold. So it will be peanut butter popcorn. Please answer

    • Gemma Stafford on July 6, 2016 at 11:20 am

      Sure, get creative with these recipes 🙂

  16. Emily on June 12, 2016 at 3:40 am

    This recipe is so amazing! I ❤️It!!!
    ( could you make brioche)
    Love your channel!

    • Gemma Stafford on June 13, 2016 at 3:17 am

      Hi Emily,
      Recipe for Brioche is here on my website. it is a great go to recipe!
      Gemma 🙂

  17. Lee on June 7, 2016 at 4:45 pm

    Can you make it on the stove sorry?

    • Gemma Stafford on June 8, 2016 at 1:48 am

      Hi Lee,
      yes you can, on the stove, though not in the oven.
      Gemma 🙂

  18. Lee on June 7, 2016 at 4:44 pm

    Can you make it on the oven?

  19. Leandro Barradas on June 7, 2016 at 8:12 am

    Hi Gemma, my caramel popcorn turn a little bit salty its normal? It can be from the sugar because a used not so dark brown sugar…

    • Gemma Stafford on June 7, 2016 at 11:20 am

      Hi Leandro,
      It should not be the sugar, I am not sure what went wrong here.
      This is the recipe:
      1/3 cup (60g/2oz) popcorn kernels
      5 tablespoons (2 ½ oz/ 75g) butter
      ½ cup (3oz/90g) dark brown sugar
      2 ½ tablespoons (1 ½ oz/45g ) maple syrup (or golden syrup but not honey)
      1 teaspoon vanilla extract
      1 ½ teaspoons salt
      ½ teaspoon baking soda
      Perhaps you added a little too much salt, or else it was not to your taste. Add less salt next time if this is so,
      Gemma 🙂

  20. Rachel on May 26, 2016 at 11:09 pm

    Thank You So Much!!! This recipe is amazing. I had some yesterday and fell in LOVE

    • Gemma Stafford on May 27, 2016 at 2:12 am

      Hi Rachel,
      That is great, I am happy to hear that,
      Gemma 🙂

      • Edem on January 12, 2018 at 4:29 am

        Thank you for this recipe Gemma, I’m in Ghana and butter costs so much here, thinking of using hard margarine, secondly what do you think if I add powdered milk cream to the sauce to give it that milky taste?

  21. magda on May 19, 2016 at 2:52 pm

    i tried the popcorn and instantly fell in love with it

    • Gemma Stafford on May 19, 2016 at 4:48 pm

      That’s great to hear. Thanks so much for watching 🙂

  22. Nanny on May 4, 2016 at 9:35 am

    I didn’t put the 1 and a half salt that was recommended and it didn’t come out really sweet, which is okay with me. I feel that the one and a half salt makes it too sweet. Next time I’ll use the 1 tsp instead of the half only. Other than that, it came out okay.

    • Gemma Stafford on May 6, 2016 at 11:08 am

      That’s great to hear. Thanks for your feedback! 🙂

  23. Jamia on April 24, 2016 at 3:16 pm

    Do I have to use baking soda or can I use baking powder?

    • Gemma Stafford on April 25, 2016 at 3:27 am

      Hi Jamia,
      for this recipe it needs to be baking soda, also known as Bicarbonate of soda/bread soda. It crisps the caramel, as it does also in honeycomb,
      Gemma 🙂

  24. Nanny on April 21, 2016 at 7:27 am

    The recipe came out great, but the next time I use it. I plan to cut the recipe in half. I already wrote the recipe out to cut it in half. I’ve done that a few times with other recipes, because I’m only one person and I plan on eating it for a snack. Still it’s such a great recipe. I finally got all the ingredients to make a lot of your mug recipes.

    • Gemma Stafford on April 22, 2016 at 12:41 pm

      Hi Nanny,
      So good to hear that this is working for you now, Thank you for letting me know,
      Gemma 🙂

  25. Nanny on March 29, 2016 at 1:49 pm

    Okay it came out okay, not the greatest, since I didn’t use real butter and I use pancake maple syrup, but next time I’ll have the stuff I need to make it again. Until then I’ll eat what I made for a snack.

    • Gemma Stafford on March 30, 2016 at 11:51 am

      Hi Nanny,
      I know! it is hard to change the ingredients without changing the results. Good try though!
      Gemma 🙂

  26. Nanny on March 29, 2016 at 1:31 pm

    I had to use pancake maple syrup and it came out okay. I’m waiting for it to cool. I’ll try the liquid maple syrup for cooking when I pick some up. I’ll let you know how it tastes.

  27. Arunima on March 17, 2016 at 3:17 am

    Can we use your salted caramel recipe instead of this?
    Thanks, i love your videos

    • Gemma Stafford on March 17, 2016 at 3:33 pm

      Hi Arunima,
      No! It will not work for this recipe,
      Gemma 🙂

  28. noa on March 7, 2016 at 7:15 am

    Hi Gemma! I Love your work! I make your recepie all the time!
    I have a question: I don’t eat any dairy, can I replace the butter in the caramel? if so’ to what?

    • Gemma Stafford on March 7, 2016 at 7:21 am

      Hi Noa,
      A little oil, whichever you usually use, in the same quantity, or a little less,
      Gemma 🙂

  29. Line on March 3, 2016 at 10:53 am

    Is there a reason why the bag must be placed standing upright?

    • Gemma Stafford on March 3, 2016 at 9:04 pm

      yeah it cooks better and more evenly 🙂

  30. Cassy on March 1, 2016 at 5:56 pm

    Best 6 min ever spent! Well maybe that’s a bit far lol, but this Carmel corn is perfect and so easy! Thank you so much!!!!

    • Gemma Stafford on March 5, 2016 at 4:49 pm

      LOL! so happy to hear that,
      Gemma 🙂

  31. Noura Alsayed on February 22, 2016 at 12:58 pm

    Hi Gemma, Thanks alot for wonderful superb vids, you are really a big inspiration to other chefs.

    My question. .what is the difference between corn syrup and golden syrup ? Since maple syrup is not available in Qatar.

    Thank you

    • Gemma Stafford on February 22, 2016 at 1:09 pm

      Thanks for your question. Corn syrup comes from corn but golden syrup comes from cane sugar or beet sugar. Hope this helps 🙂

  32. George on February 19, 2016 at 10:26 am

    Oh Gemma, It turned out PERFECT !!!! Really crunchy and crispy, it tastes just like cinema caramel corn 😀

    • Gemma Stafford on February 19, 2016 at 10:32 am

      Great! Really glad you liked this recipe. Stay tuned for more 🙂

  33. janet saylor on February 17, 2016 at 2:59 pm

    cannot wait to try this

    • Gemma Stafford on February 17, 2016 at 6:42 pm

      Thanks so much for visiting my website, Janet. Let me know how your popcorn turns out 🙂

  34. Arlene on February 16, 2016 at 6:44 pm

    Making the caramel…Instead of pouring it into the bag can you not put the popcorn in the bowl stir it up good and cover to microwave again?

    • Gemma Stafford on February 18, 2016 at 7:53 pm

      I haven’t tried that, let me know how it turns out 🙂

    • Emma on February 19, 2016 at 11:31 am

      I did that and it worked out fine.

  35. LILY SKATER on February 13, 2016 at 10:07 am

    can you please notify me by e-mail thankyou

    • Gemma Stafford on February 15, 2016 at 11:52 am

      Thanks for your comment, Lily. You can sigh-up for my weekly newsletter on the homepage of this website. Let me know if you have trouble finding it 🙂

      • Lily Skater on February 15, 2016 at 2:38 pm

        cannot log on says invalid email or password it is right can’t be bothered anyway was trying to cancel bloggers emails replies too many would like to get news letter though my email and password are correct not changing my password thankyou Lily

        • Gemma Stafford on February 25, 2016 at 3:26 pm

          Sorry Lily, I do not understand what went wrong,
          Gemma 🙂

  36. LILY SKATER on February 13, 2016 at 10:06 am

    Hi just wondering if you can substitute corn syrup for maple syrup been making popcorn in paper lunch bags they tend to leak hard to find any other paper bags thankyou Lily

    • Gemma Stafford on February 15, 2016 at 11:36 am

      I haven’t tried that, Lily. Let me know how it turns out 🙂

  37. Kris on February 11, 2016 at 6:51 am

    Just made this for afterschool kids snacks. Amazing Gemma!!! Thank you so much!

    • Gemma Stafford on February 18, 2016 at 10:40 am

      Great! Really glad you liked this recipe. Thanks so much for visiting my website 🙂

  38. Abigail on February 11, 2016 at 2:21 am

    Gemma, I really love your recipes. For this recipe I don’t have brown sugar in my house right now, so I wanted to know if i could use normal sugar and by how much?

    • Gemma Stafford on February 16, 2016 at 7:06 pm

      Thanks for your question, Abigail. You can use regular sugar and you will need to use the same amount the recipe calls for. Hope this helps 🙂

  39. Santiago on February 10, 2016 at 9:53 pm

    Hi Gemma!
    big fan of your work!
    And I have a question
    Can these be made on an special microwave Tupperware? Or the bag is completely necessary?

    • Gemma Stafford on February 19, 2016 at 7:54 pm

      I haven’t tried it in anything other than a paper bag. Let me know how it turns out 🙂

  40. Jomana kareem on February 10, 2016 at 9:12 am

    You are amazing gemma you really inspired me to be in the kitchen

    • Gemma Stafford on February 15, 2016 at 2:39 pm

      Thank you so much for your nice comment, Jomana. I really appreciate it 🙂

  41. nicha on February 10, 2016 at 7:41 am

    i dont have maple syrup;(
    if i make it without maple syrup, it’s ok?

    • Gemma Stafford on February 15, 2016 at 2:40 pm

      Thanks for your question, Nicha. Do you have golden syrup? That works too 🙂

  42. Fahmida on February 9, 2016 at 4:33 am

    Hi Gemma,
    can I use date syrup instead of maple syrup for caramel popcorn?

    • Gemma Stafford on February 9, 2016 at 12:28 pm

      I honestly don’t know because I have never heard of date syrup before. Sorry I’m not much help.

  43. Lara on February 8, 2016 at 5:23 pm

    I honestly can’t wait to try this. I have tried the buttered popcorn and it is delicious! : )

    • Gemma Stafford on February 8, 2016 at 5:46 pm

      Thanks so much for visiting my website. Let me know how yours turns out 🙂

  44. Daisy on February 8, 2016 at 9:03 am

    Gemma, this popcorn is amazing! 😀 I used to make a similar caramel sauce using butter, sugar and some salt, and drizzle it over my popcorn, but I never though to then put it back in the microwave to create crispy toffee corn! Thank you so much for the recipe. : )

    • Gemma Stafford on February 8, 2016 at 3:06 pm

      Fantastic Daisy! I’m really delighted you like my recipes

  45. Manju on February 7, 2016 at 6:09 am

    Which flavour of maple syrup are u talking abt

    • Gemma Stafford on February 8, 2016 at 3:12 pm

      just regular maple syrup. Any kind is fine

  46. Murali on February 5, 2016 at 6:37 am

    I Just love the Caramel Popcorn. And its looks perfect in the video!!!! I definitely will give it a try.

    You have mentioned not Honey, is there any particular reason. Its pretty tricky and hard (also costly I might add) to find maple syrup from where I come.

    I generally have substituted Honey for most of your recipes, so curious on this one.

    Is there any other substitute I could use?

    • Gemma Stafford on February 15, 2016 at 2:23 pm

      Thanks for your question. I recommend to not use honey because it has a much stronger flavor. If you don’t have access to maple syrup, you can use golden syrup, just like it says in the recipe. Hope this helps! 🙂

  47. mila on February 5, 2016 at 12:46 am

    Hi Gemma, everything looks good but i just want to say that not all of us have microwaves, i got rid of mine 10 years ago after reading all the harm it does. Is there any other way of making your recipe’s without a microwave? I have tried most of your (non microwave) recipe’s and they all turned out fantastic! Thanks for sharing 🙂

    • Gemma Stafford on February 15, 2016 at 2:26 pm

      Thanks for your comment, Mila. You can use a regular oven or toaster oven. I believe it will be 6-8 minutes at 350oF. Every mug and oven is different, so be sure to keep an eye on it 🙂

  48. Manchry on February 4, 2016 at 11:11 am

    Hi gemma! I have been watching u since u had less then 100 subscribers and your channel had definitely grown and is now even more amazing! !! Could u show a recipe for something that can impress people. ( easy impreaive cookies or brownies) every week I make one of ur recipes and take them into school. Their favorite is your smore cookies!!!
    Thank you!!
    Subscriber from London xxxx

    • Gemma Stafford on February 5, 2016 at 8:58 pm

      Aw oh man, well then I owe you a thank you. You are very kind to still here along with me for the journey. And we are about to celebrate our 2 year birthday day :). I’m delighted you are trying my recipes and I’ll have lots more for you to bring to school.

      Best,
      Gemma.

  49. Jia on February 4, 2016 at 8:50 am

    Golden syrup or maple syrup aren’t available where I live (or they are expensive ) was eagerly waiting for caramel popcorn. Isn’t there any substitute?

    • Gemma Stafford on February 5, 2016 at 8:36 pm

      Hi,

      the only other solution I can give is corn syrup (which i’m guessing is hard to find too) or honey. However the thing about honey is that it has a strong flavor and you would have to be careful not to let it burn because it will cook faster then maple syrup. honestly you can try it and just keep an eye on it. Also you can use golden syrup.

      • Alyson on August 11, 2016 at 6:52 pm

        I often substitute Agave for maple syrup, if I don’t have real maple syrup in the house. Agave doesn’t have as strong a flavor as maple syrup but it’s the right color and consistency. Also if you don’t have dark brown sugar, you can add 2Tbsp. of dark molasses to 1 cup white sugar with a wisk until combined.

        • Gemma Stafford on August 12, 2016 at 3:04 am

          Hi Alyson,
          Yes, that is a great tip, thank you. I will shortly do a sugars chart, describing this method to make brown sugar. It is not available everywhere.
          Thank you for your contribution,
          Gemma 🙂

      • Hua Hui Kuek on December 3, 2016 at 8:04 am

        Gemma can I use caramel syrup instead of maple syrup?

        • Gemma Stafford on December 4, 2016 at 3:39 am

          Hi there, this depends on what this is, I really cannot answer this question, you will need to try it!
          Gemma 🙂

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