Prep 0 mins
Cook 8 mins
My mother used to make caramel popcorn for us kids on special occasions, except she made it in the oven and it took FOREVER! This replicates the old fashioned hardened caramel coated popcorn. She got her first Amana "Radarange" and this recipe from a lady named Pat Tyner at church and our lives were forever changed... yummy caramel popcorn that was easy for mom and no waiting for us impatient, whiny kids. We've been making this recipe for many, MANY years. Posting the original recipe for safe keeping. I've added a few updates... feel free to do the same!
- 2⁄3 cup popcorn (un-popped)
- 1⁄4 cup light corn syrup
- 3⁄4 cup brown sugar
- 1⁄2 cup butter
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pop popcorn. (Update: 2- 3.5 oz bags popped microwave popcorn can be substituted, approximately same volume).
- Put popped popcorn in a large, brown paper grocery bag.
- Stovetop: Add syrup, sugar and butter to a pan and bring to a boil for two minutes. (Update: In a microwave safe bowl, nuke until ingredients are melted and bubbly, 3-5 minutes.).
- Add vanilla and baking powder and stir briefly.
- While foaming, quickly pour caramel into the brown bag, over the popped popcorn. Roll the top of the bag together until closed and shake well.
- Place brown bag into the microwave and nuke 45 seconds.
- Remove bag from the microwave and shake well. Do not open the bag.
- Repeat steps: nuke for 45 seconds, remove, shake well, 3 more times.
- Nuke again for 30 seconds, remove, shake well and pour onto baking sheets to cool. Toss the bag.
- Caramel will harden as it cools, break apart and enjoy!
Awesome! Worked beautifully! Crispy, crunchy, and pretty fast. Heated the caramel mixture in the microwave, too. The bag absorbed a great deal of the butter so that has to make it healthier, right? Thanks for the recipe!
Made me as happy as Halloween and all the free candy I eat out of my g'babes's bags. The microwave method is flawless. *PAC Spring 2013*