Homemade Microwave Caramel Corn is the ultimate sweet-and-salty treat you can whip up in just 7 minutes. Perfectly crunchy popcorn coated in a glossy, buttery caramel glaze delivers a satisfying texture with every bite. The warm, rich aroma of caramelizing sugar will fill your kitchen, making it impossible to resist sneaking a piece before it’s done. This quick recipe is ideal for last-minute cravings or impromptu gatherings, proving that indulgence doesn’t have to be time-consuming.
With its irresistible blend of sweet, buttery, and slightly toasty flavors, this caramel corn is a crowd-pleaser for all ages. The caramel hardens into a delicate, crackly shell, creating a delightful contrast to the light, airy popcorn. Whether you’re curling up for a movie night or surprising someone with a homemade treat, this recipe is as easy as it is delicious. In just 5 minutes of prep and 2 minutes of cooking, you’ll have a snack that feels like a labor of love without the effort.
What You’ll Need
- ⅓ cup (60g/2oz) popcorn kernels
- 5 tablespoons (2 ½ oz/75g) butter
- ½ cup (3oz/90g) dark brown sugar
- 2 ½ tablespoons (1 ½ oz/45g) maple syrup (or golden syrup, but not honey)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
How to Make It
- Pop the popcorn: Place the popcorn kernels in a medium brown paper bag. Roll the top tightly to seal. Microwave upright for 1 minute 35-50 seconds, or until popping slows to about 1 pop per second. (Cooking time may vary based on microwave wattage.)
- Make the caramel: In a microwave-proof bowl, combine butter, brown sugar, and maple syrup. Microwave for 1 minute 30 seconds to 2 minutes, or until bubbly.
- Finish the caramel: Remove the bowl and stir in baking soda, vanilla extract, and salt. Mix until foamy and the baking soda is fully dissolved.
- Coat the popcorn: Pour the caramel syrup over the popped corn in the bag. Use a spatula to thoroughly mix, ensuring the caramel is evenly distributed.
- Microwave and mix: Microwave the bag for 1 minute. Remove and, using a towel to hold the bag, stir well with a spatula to prevent burning.
- Repeat and finish: Microwave in 30-second intervals, stirring well after each, until the caramel reaches a golden brown color.
- Cool and store: Pour the caramel corn onto a large tray to cool, stirring occasionally to break it into individual pieces. Store in an airtight container for up to 4 days.
Sweet & Savory Topping Ideas
Take your caramel corn to the next level by adding fun toppings! For a sweet twist, sprinkle with mini chocolate chips, crushed pretzels, or a dusting of powdered sugar. If you prefer savory, try a pinch of sea salt, chili powder, or even grated Parmesan cheese for a unique flavor combo.
Perfect Pairings for Serving
This caramel corn is a crowd-pleaser on its own, but it’s even better with a side of cold milk, hot cocoa, or a scoop of vanilla ice cream. Serve it in a big bowl at movie nights, parties, or as a snack during road trips—it’s always a hit!
Storage Tips for Maximum Freshness
Store your caramel corn in an airtight container at room temperature for up to 4 days. To keep it crisp, avoid humid areas. If it softens, pop it back in the microwave for 10-15 seconds to revive that crunchy texture.
Quick Microwave Hacks
If your microwave tends to cook unevenly, pause and shake the bag every 30 seconds during the popping process. For the caramel, use a microwave-safe bowl with high sides to prevent spills, and always keep an eye on it to avoid overcooking.
Fun Recipe Variations
Switch things up by using different syrups like agave or corn syrup instead of maple syrup. For a nutty twist, mix in roasted peanuts or almonds before the final microwave step. You can also add a dash of cinnamon or nutmeg to the caramel for a warm, spiced flavor.
Homemade Microwave Caramel Corn
Ingredients
- ⅓ cup popcorn kernels 60g/2oz
- 5 tablespoons butter 2 ½ oz/ 75g
- ½ cup dark brown sugar 3oz/90g
- 2 ½ tablespoons maple syrup 1 ½ oz/45g (or golden syrup but not honey)
- 1 teaspoon vanilla extract
- ½ teaspoons salt
- ½ teaspoon baking soda
Instructions
- Put the popcorn kernels in a medium brown paper bag. Roll the top of it closed nice and tight. This will keep in the steam while cooking
- Place the bag upright in the microwave and cook for roughly 1 minute 35-50 seconds or until the kernels stop popping at the rate of at least 1 per second. Keep an eye on it (my microwave is 1200 watts so your cooking time may vary depending on your microwave)
- To make the caramel: In a medium microwave-proof bowl add the butter, brown sugar and maple syrup.
- Microwave until it begins to bubble up (approximately 1 minute 30/ 2 minutes)
- Remove from the microwave and stir in the baking soda, vanilla extract and salt and stir until the mixture is foamy and the soda is well-dissolved.
- Pour the syrup over the popped corn in the bag. With a spatula get down to the very bottom of the bag and make sure the caramel is really well distributed throughout the corn.
- Microwave for 1 minutes. Remove the bag and with a towel holding the bag run your spatula all around and to the bottom of the bag mixing up the caramel corn really well. Mixing it really well will prevent your popcorn from burning.
- Repeat the microwave process for another 30 seconds or so and stir well again. Continue for short intervals until you have reached a lovely golden brown caramel color.
- Pour out into a large tray or surface and cool, stirring occasionally to break into individual kernels
- store in an airtight container for 4 days.
