Finger Desserts . Pour brown sugar mixture over the popcorn. Jump to Recipe. Remove from heat. Once the caramel begins to gently boil, boil over medium heat for 2 minutes stirring constantly. Melt butter and brown sugar together in a microwave safe bowl for 1 minute. Microwave Caramel Popcorn Recipe. 6. Place the container in the microwave on full power for 1 1/2 minutes. Pour syrup over popcorn. Boil for 3 minutes stirring frequently. Pour the caramel mixture into the bag with the popcorn. Microwave again on high. If you like hard caramel corn, cook an additional minute. Made in the microwave using a grocery store paper sack for easy clean up, this caramel corn recipe calls for just a few ingredients and only takes about 15. Close the bag and shake well. Pour the box of Rice Chex Cereal into a large bowl and set it aside. Return the caramel to the microwave and heat it for an additional minute and 30 seconds, and stir to combine. Gently sprinkle ¼ cup of cheddar cheese powder over popcorn. Add 1 cup of light brown sugar and stir until thoroughly mixed. 5. Mix well and microwave for 5 minutes While it is in the microwave, grease a 13×9 pan with butter. I cannot resist caramel corn. Put the paper bag back in the microwave and cook an additional 1-1/2 minutes (90 seconds). Pour the syrup into the bag and stir to coat. Add the vanilla extract and baking soda to the caramel and stir until it stops foaming and bubbling. Combine the corn syrup, butter, and sugar in a large microwave safe bowl and microwave on high for 2 minutes. Microwave another minute. Keep stirring until the popping slows down (do not wait until the last kernel pops) and dump Caramel Corn promptly. Boil for 2 minutes (still stirring), then remove from heat and immediately stir in baking soda. Microwave Caramels. Remove the caramel corn from the oven and spread onto a layer of foil that has been sprayed with cooking spray. Stir and cook two additional minutes for chewy caramel corn. Spread onto prepared baking sheet. Microwave 2 more minutes on high. Bring it to boil over medium high heat, and boil for one full minute, stirring constantly. Immediately pour caramel sauce over popcorn in paper bag. Preheat oven to 250 degrees F. Line two roasting pans with parchment paper. Measure out baking soda; set aside. Repeat until all the popped corn and caramel are combined. Film the bottom of a large pot with canola oil, add the popcorn, and set over high heat. This just gets the butter melted and everything combined. Mix all items except popcorn and baking soda in a 2 quart microwave safe dish. Pour the syrup into the bag and stir to coat. Microwave 2 1/2 minutes. Microwave for 1-1/2 minutes on high. 1/4 c. white corn syrup. The secret for the best caramel popcorn is to start with microwave theater popcorn. In a large stockpot (the deeper, the better, so you have room to stir! Add popcorn to a large microwave-safe bowl. (show a photo of seeds in the bowl) Toss seeds. [Total of 180 seconds of microwave time in the grocery sack.] 10. Then add in the brown sugar and mix everything together really well. Favorite Recipes. Easy Addictive Caramel Popcorn (No-bake, No corn syrup . If using microwave popcorn, leave those unpopped kernels in the bottom of the bag. Within a couple of minutes the sauce should be boiling, continue boiling until mixture reaches the soft ball stage (235-240 degrees Fahrenheit). Add in the marshmallow and microwave for 1 minute. Nestled two brown paper grocery bags inside each other and pour the popped corn inside. Mix brown sugar, butter, Karo syrup and salt in 2 1/2 qt microwave safe bowl. Make Caramel: To a saucepan, on med-low heat, add in the butter, salt, sugar, and molasses and bring to a low simmer, stirring constantly. Pour half of the caramel mixture over each bowl of popcorn and stir well. Remove to stir. Remove the saucepan from the heat and add the vanilla, salt, and baking soda. Add popped popcorn. Spray a brown paper bag with cooking spray. Note: It's important not to get in a hurry and bring everything to a boil too quickly. Jump to Recipe. Mix corn syrup, brown sugar, and salt into the melted butter. Microwave on high for 1 and 1/2 minutes. It will be come foamy. I use a 8 cup glass measuring cup. Microwave 3 minutes. Place closed bag in microwave and cook for 90 more seconds. Remove from microwave and whisk, scraping the sides of the bowl and re-mixing all ingredients together. Your new favorite popcorn! The mixture will foam up. Shake the pot occasionally until the corn has stopped popping. In the large microwave-safe bowl, combine 1/2 cup butter, 1 cup brown sugar, 1/4 cup light corn syrup, and 1/2 teaspoon salt. The secret for the best caramel popcorn is to start with microwave theater popcorn. Cook one bowl in the microwave 30-60 seconds while you stir the other. Microwave on high for 1 minute and 20 seconds. 6. Remove from heat; add baking soda and butter flavor, stir well. Repeat with the second bag. Pour over the popcorn in the paper sack and shake well. Roll down the top of the bag and shake well. For an extra sweet taste treat try GLAZE POP with our Real Sugar Glazed Popcorn. The mixture should be boiling these 3 minutes. CARAMEL. 4. Microwave for 1-1/2 minutes on high. Put it back for 1 minute 30 seconds, remove and stir. Add popped popcorn. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Combine brown sugar, butter, corn syrup, vanilla, and salt in a saucepan. In a large bowl, combine popcorn and pecans. Add the baking soda and stir well (mixture will foam). 15 Minute Microwave Brown Bag Caramel Corn Recipe. Cool 30 minutes before serving. Spray non-stick cooking spray, such as PAM, in a large paper . Return to the microwave, and cook for 1 1/2 minutes. Transfer the popcorn to a bowl and set aside for later. You can also pop popcorn on the stovetop or in an air popper, and I find these methods lead to fewer unpopped kernels. Heat for 3 minutes in the microwave, then take out and stir until well blended. Pour the syrup over the popped corn in the bag. In a large, glass, measuring cup, combine the sugar, syrup, salt, butter, and vanilla. The longer you let the caramel mixture boil the harder and crunchier it will become. Place popped popcorn in a large bowl and set aside. Microwave at high for 30-45 seconds, or until melted. Microwave for 3 minutes or until melted. Stir in soda and vanilla. 4. Mix well. In a large microwave safe bowl, add the butter and sugar. Microwave for an additional 1 minute and 30 seconds and stir again. 3. Microwave on high for 2 minutes, then stir. Add nuts if using. Now there are generally 2 schools when it comes to caramel corn: those who like it warm and soft, and those who like it crisp and crunchy. Combine margarine, sugar, corn syrup and salt in a saucepan; bring to a hard boil, stirring constantly. When popped, add the rest of the popcorn kernels and cook, covered, shaking the pan every 10-15 seconds until popcorn is popped. Toss the popcorn every 10 minutes. One of my greatest weaknesses in life is caramel corn. Put butter, brown sugar and corn syrup in large, microwave safe bowl. Instructions. Shake bag again vigorously. Stir in vanilla and baking soda. Instructions. Instructions: Preheat oven to 250ºF. Snack Recipes. Close bag and shake. Combine the popcorn and peanuts in a large brown paper bag. Pour mixture over popcorn and toss to coat. 4. Stir. Remove from microwave and stir in baking soda. Stir in the baking soda until combined. Preheat oven to 250°F. Bring to a boil, reduce heat and stir constantly for 5 minutes. Stir in the brown sugar, corn syrup, and salt. 4. 9. Stir in 10 cups popped popcorn (REMOVE any unpopped kernels) and mix well. Pour syrup mixture over the popcorn, roll the top of bag to close and shake well to coat. Pour over popcorn and mix well. Stir until mixed. Pour mixture over popcorn and stir to coat. 10. Gently stir. Ready in 10 minutes and tastes amazing! To make the caramel: In a medium microwave-proof bowl add the butter, brown sugar and maple syrup. OR Boil 4 minutes, stirring continually, if you want the crunchy version. - Divide between two bowls of popped corn and stir. Separate popcorn into two large bowls-the larger the better for ease of stirring. Pour over the popcorn and mix. Microwave Caramel Corn is crunchy, simple and requires ZERO baking. Put brown sugar, butter, corn syrup, salt and baking soda in a large microwaveable bowl. Microwave 2 to 2 1/2 minutes. Directions. Microwave on high and cook for 4-5 minutes, stirring every 1 ½ minutes. Preheat the oven to 200 degrees Fahrenheit. Microwave on high for 1 minute. In a large brown bag, pour 4 quarts popped popcorn with nuts, if desired. Pour marshmallow caramel over popcorn and stir to coat evenly. Add the 2 tsp. Put the oil in the popper first and as soon as it liquefies add the popcorn and GLAZE POP. No candy thermometers or complicated instructions, just warm, buttery caramel coated bites. Pour caramel over popcorn and stir until well coated. Remove, shake bag well again and return to microwave for another minute. Stir (shake), making sure that you are getting the bottom, especially from the center of the bowl. Take out bag and shake to mix caramel and popcorn. (This will help with Step 2.) Combine the popcorn and peanuts in a large brown paper bag. Put bag back in the microwave for 1 more minute. Pour the HOT caramel corn out onto cookie sheets to cool. Stir the baking soda into the mixture. Made in the microwave using a grocery store paper sack for easy clean up, this caramel corn recipe calls for just a few ingredients and only takes about 15. ), melt the butter on medium heat. When it reaches a boil allow it to cook for 5 minutes without stirring on medium heat. In a medium saucepan, melt the butter over medium heat. Snacks. Mix in baking soda and pour over popcorn, vigorously shake the bag to mix and put the bag in the microwave for 1 minute. Place the popped popcorn into a large brown paper bag. Spread caramel corn on a rimmed cookie sheet to cool down (be careful when opening the bag. (Note: This will cause the mixture to foam) In a large roaster pan pour Old Dutch Puffcorn and pour caramel mixture over the top. Bring the mixture to a boil over medium heat, stirring enough to blend. Add the baking soda and stir well (mixture will foam). Make the caramel. Working quickly stir in baking soda and vanilla. for 15 minutes. Cook the mixture in the microwave for 45 seconds, remove and stir. In a large saucepan, melt the butter and mix in the sugar, stirring until the sugar is dissolved. Add butter, brown sugar and corn syrup in a microwave safe bowl. Microwave Caramel Corn Directions Divide corn between 2 4qt microwave safe bowls. Microwave again for 30 seconds, then shake and repeat. Stir and cook for 2 minutes. Put puffed corn or popcorn in paper grocery bag. Microwave and cook for 2 more minutes. In medium sauce pan, add butter, brown sugar, corn syrup and salt. Pour the caramel over the popcorn and carefully . Microwave for 1 minute and 30 seconds, remove and stir. Stir; bake an additional 15 minutes. Microwave butter, sugar, syrup and salt on high for 2-2 1/2 minutes, stirring once after the first minute. 3. It will turn light in color and look like taffy. Microwave on HIGH 3 minutes without stirring. Stir and cook for 2 minutes. Microwave for 45 seconds, then remove and stir. Pour the syrup over the popcorn and seal the bag by rolling the top once or twice. Continue stirring while you bring the mixture to a boil. 11. Immediately pour mixture over popcorn and almonds; toss until coated. 1 paper grocery sack. 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caramel corn recipe microwave