Microwave Carmel Corn

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Servings: 6 Difficulty: Intermediate
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Crispy, golden popcorn coated in a rich, buttery caramel glaze made in minutes.
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This Microwave Caramel Corn is the ultimate quick treat for movie nights or casual snacking. Unlike traditional stovetop methods, this recipe uses the microwave to create a perfectly crunchy, glossy coating without the hassle of watching a boiling sugar syrup. The combination of brown sugar, dark corn syrup, and margarine creates a deep, toffee-like flavor that clings beautifully to every kernel. A hint of vanilla adds warmth, while a touch of baking soda helps lighten the coating for a crispier texture. It’s simple, satisfying, and ready in under twenty minutes.

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Microwave Carmel Corn

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 228.0

Description

This Microwave Caramel Corn is the ultimate quick treat for movie nights or casual snacking. Unlike traditional stovetop methods, this recipe uses the microwave to create a perfectly crunchy, glossy coating without the hassle of watching a boiling sugar syrup. The combination of brown sugar, dark corn syrup, and margarine creates a deep, toffee-like flavor that clings beautifully to every kernel. A hint of vanilla adds warmth, while a touch of baking soda helps lighten the coating for a crispier texture. It&# 226;€™s simple, satisfying, and ready in under twenty minutes.

Ingredients

Directions

  1. In a large microwave-safe bowl, combine 1/2 cup margarine (or butter), 1 cup dark corn syrup, and 1 cup brown sugar.
  2. Microwave the mixture on high for 3 minutes, or until it comes to a rolling boil.
  3. Remove from microwave and stir in 1 teaspoon vanilla extract and 1/2 teaspoon baking soda. The mixture will foam up; stir gently to incorporate.
  4. Pour 4 quarts of popped popcorn into a very large paper bag or a microwave-safe container that can hold the volume.
  5. Pour the hot caramel mixture evenly over the popcorn.
  6. Seal the bag loosely or cover the container, and shake vigorously to coat all the popcorn evenly.
  7. Place the bag or container back in the microwave. Cook on high for 4 minutes, pausing every minute to shake the bag or stir the popcorn to ensure even cooking and prevent clumping.
  8. Spread the coated popcorn onto sheets of wax paper or parchment paper.
  9. Allow to cool completely until the caramel hardens and becomes crunchy, about 15-20 minutes. Break into clusters and serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 228.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 39.6mg2%
Total Carbohydrate 58.8g20%
Dietary Fiber 0.0g0%
Sugars 58.8g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in an airtight container at room temperature for up to 1 week.

Substitutions: You can substitute butter for margarine for a richer flavor, though this will make the recipe non-vegan.

Tip: Ensure the popcorn is completely dry before adding the caramel to help the coating stick better.

Keywords: caramel, corn, popcorn, microwave, snack, treat, brown sugar, karo syrup, vegan, easy, quick, movie night, crunchy, glazed, dessert, homemade, sweet, party food
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