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.
Homemade Microwave Popcorn is the best kind of fast food. It is low-fat, gluten free, inexpensive and a great snack food.
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.
Make a simple caramel in the microwave and pour it all over your popcorn in the bag.
Out of the microwave in a few minutes you will have this gorgeous Homemade Caramel Corn.
100% made in the microwave, no fuss and it is crispy and crunchy just like baked Caramel Corn, go figure!
Find my other Homemade Microwave Popcorn flavors here.
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- ⅓ 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
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
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)
To make the caramel: In a medium microwave-proof bowl add the butter, brown sugar and maple syrup.
Microwave until it begins to bubble up (approximately 1 minute 30/ 2 minutes)
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.
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.
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.
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.
Pour out into a large tray or surface and cool, stirring occasionally to break into individual kernels
store in an airtight container for 4 days.
*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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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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