Microwave Caramel Puffcorn

"I am required to bring this to all family gatherings since I started making it. It is addicting!! This is the quick take on the regular Caramel Puffcorn recipe a - for when you don't have an hour to prepare it. This version takes only 10-15 minutes, depending on your microwave. Again, it is addicting! NOTE*** Be sure you get the caramel mixture to HARD CRACK stage, or it will not set with a crispy outer caramel layer. This is especially important in humid climates."
photo by Jackie M. photo by Jackie M.
photo by Jackie M.
Ready In:




  • Have a large paper bag handy, spread some wax paper on your table, grab your ingredients and here we go!
  • Melt butter with brown sugar and corn syrup in a 2 quart glass bowl in the microwave for about 1 minute. Stirl well and continue cooking the caramel to 310-320 degrees. This will take about 3 minutes (depending on your microwave) - stir every minute to blend the butter in evenly. The caramel must get to hard crack stage. I have a microwave thermometer that I use to test the temperature., but you can also test it by dripping a bit of the caramel into a cup of cold water.
  • Add in the baking soda and stir - this will cause the caramel to expand and get "fluffy"! This may be what makes it addicting.
  • Quickly spray your paper bag with cooking spray, dump your puffcorn into the bag followed by the caramel, and shake like mad! I use oven mitts during this stage to keep my hands from getting burned. Place the bag in the microwave for 1 minute. Shake well. Another minute in the microwave, shake well. A final minute and shake well! Feel free to dance while shaking the bag.
  • Spread the puffcorn out over the waxed paper and let cool completely. When it is cool, break it apart if needed and it's ready to eat. Did I mention it's addicting? Don't say I didn't warn you!

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  1. Have made this twice. Don't have a microwave candy thermometer so the first time removed the bowl from the microwave and used a regular candy thermometer. Never got to the hard crack stage but boiled it for probably five minutes. Stirred and added baking soda and poured over puff corn in the bag. Shook and cooked for the three minutes. Turned out DELICIOUS! Was a hit with the kids and grandkids for St. Nick's. Second time used the drop in cold water method to test temperature. Still had to cook about five minutes. Again turned out great. Bag does get amazingly hot so take care when you remove it from the microwave. This will be my go-to recipe for caramel corn. ??


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