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4.66 from 40 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 Recipe
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins

Learn how to make my Homemade Microwave Caramel Corn recipe which will deliver you a sweet and crispy result without buying those store-bought packages.

Course: Snack
Cuisine: American
Servings: 1 -2
Author: Gemma Stafford
  • 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
  • ½ teaspoons salt
  • ½ teaspoon baking soda
  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.