Tuesday, October 26, 2010

Microwave Caramel Corn

This is a fabulous treat and so easy to make. Be careful because the caramel corn is extremely hot when it comes out of the microwave.  You'll be tempted to taste it right away, but DON'T...wait till it has cooled.  It's worth the wait.
The original recipe calls for 12 cups of popcorn and the caramel ingredients are doubled.  If you're doing this in a large paper grocery sack, go ahead and double the recipe.  If you're going to do it in a microwavable bowl with a lid, such as the Tupperware microwave cookery stuff, then use just 6 cups of corn and the recipe as it appears here.
Microwave Caramel Corn

Put in 1 qt. measuring cup, or in a large microwavable bowl with a microwavable lid (this is what I do):
½ c. brown sugar
¼ c. butter
2 Tablespoons white corn syrup
¼ teaspoon salt
¼ teaspoon baking soda

(All microwaves are slightly different and you may need to adjust your times appropriately) Microwave on HIGH and boil for 2-4 minutes.  ( I do 1 minute, stir, 1 minute stir, 30 seconds remove) Pop 6 cups of corn.  Spray non-stick cooking spray, such as PAM, in a large paper grocery sack.  (I just use my Tupperware microwave bowl with lid that I cook the caramel in.) Put popped corn in bag (in bowl) and pour (stir) caramel mixture over it.  Put in microwave on HIGH for 1 minute; shake; microwave 45 seconds; shake; microwave 30 seconds; shake; microwave 30 seconds; shake.  Pour caramel corn onto a cookie sheet to cool.  (I use a silicone liner in my cookie sheet, so there is no sticking)  Stir while cooling so the pieces separate.
 More detail about these bags in this post here.
Thanks for looking!

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