This homemade caramel corn recipe is so addictive and crazy delicious! This super simple microwave recipe from my mother-in-law gets rave reviews from everyone who eats it. It’s quick and easy to make and so much better than
store bought.
Well, I’m finally back…and it’s good to be getting back to normal. Thank you so much for your thoughts and prayers after my surgery!
This is a very simple recipe, but one you’ll have to try. My mother-in-law makes the best caramel corn around and she made it when we went to visit over Spring Break. This stuff is so addictive! It’s caramelly, crunchy and hardly lasts long enough to store, in fact, when she’s making it, it gets gobbled up so fast you have to hurry to the kitchen to get your share or you’ll miss out!
She has some very important tips to follow: make sure you make this in the original small batch recipe. For some reason when you try to double or triple it, it doesn’t turn out quite right. The second tip is to make sure to use
fresh
popped corn, while it’s still warm.
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- Allow to cool completely, then break apart.
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- Spread evenly.
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- Turn out onto waxed paper.
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- Stir well to coat, then microwave popcorn mixture on high for 1 minute; stir. Microwave 1 more minute, then stir again.
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- Pour immediately over popped corn.
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- Add baking soda and vanilla; stir well (this will bubble up).
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- Combine sugar, butter, syrup and salt and microwave on high for 1 1/2 minutes; stir. Microwave 1 minute more; stir.
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- Start with fresh popped corn and pour it into a large microwave safe bowl.
Caramel Corn
Ingredients
- 8 cups popped corn about 2 standard microwaveable bags
- ¼ cup butter
- ¼ teaspoon salt
- ½ teaspoon vanilla
- ½ cup brown sugar
- 2 tablespoons dark corn syrup
- ¼ teaspoon baking soda
Instructions
- Pop popcorn according to package directions.
- Place popped corn into a 4 to 6 quart (large) microwave safe bowl; set aside.
- In a separate microwave safe measuring cup or bowl, combine brown sugar, butter, syrup and salt.
- Microwave on high for 1 ½ minutes; stir.
- Microwave on high again for 1 minute more; stir.
- Add baking soda and vanilla; stir well (will bubble up).
- Immediately pour this mixture over popcorn, stirring to coat evenly.
- Microwave coated popcorn mixture for 1 minute on high; stir.
- Microwave 1 more minute on high and stir well.
- Turn out onto waxed paper and allow to cool completely.
- Break into pieces.
- *Brenda’s tip: Make in original small batches. Use fresh popped corn, still warm.
I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next.
How long does this last
Hi Lilian! This homemade caramel corn can stay fresh for several months in an airtight container.