The caramel popcorn was so easy to make in the microwave and took less time than baking in the oven over low heat. The caramel coated the popcorn nicely and the corn, once spread on the baking sheet, separated easily. The only negative I found was that the caramel coated corn left my hands slightly greasy. I don't know if this meant that I should have allowed the popcorn to cool more thoroughly or if I should have added an extra thirty seconds to the final microwave time. (Update: I tried an additional thirty seconds to the final microwave time and in our microwave, this was not a good idea. I wound up burning the popcorn.) Well, I suppose the other negative was there was not enough!
Caramel Popcornfrom Southern Living 1986 Annual Recipes, page 212
I halved this recipe as I did not have a microwavable container large enough for the full recipe.
- 1.5 quarts of popped popcorn (I used about 3 tablespoons of unpopped corn to make 1.5 quarts of popped popcorn.)
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/8 cup light corn syrup
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/4 tsp vanilla
After popping the corn on the stove, I put it in a two quart microwaveable Tupperware.
In a separate microwaveable bowl, microwave the butter until melted, about one minute. Then add the sugar, corn syrup and salt. Stir until mixed. Microwave on HIGH for four minutes. This is what it looks like after microwaving.
Stir in the baking soda and vanilla to the sugar mixture. The sugar mixture becomes quite creamy.
Pour the mixture over the popped popcorn. Stir.
Then microwave on HIGH for one minute. Stir the mixture to coat the popcorn.
Microwave on HIGH for an additional minute. Stir the mixture again.
The instructions say to allow it to dry thoroughly before storing in an airtight container, but who has enough popcorn leftover to store?