Microwave Caramel Corn

Fifteen years ago a lovely friend, Debbie Burgett, gave me a recipe for Microwave Caramel Corn. This stuff is heavenly! It was medicinal during some edits that I've done. Got me through them. I'd edit a couple pages, grab a handful of this, pace around the house...then get back to editing. Yep, medicinal!

This is the closest thing to Cracker Jacks that I've ever seen. I think it's the baking soda that makes the kernels separate.



Debbie Burgett's Microwave Caramel Corn

2 bags microwave popcorn (we use the air popper and guesstimate amounts)
1 1/2 cups of peanuts (optional)

1 cup packed brown sugar

1/2 cup butter

1/4 cup corn syrup

1/2 tsp salt (we don't add this)

1/2 tsp baking soda

 

Pop corn and place half in a large brown paper bag

 

Combine butter, sugar, syrup and salt in a large microwaveable bowl

Microwave on high for 3-4 minutes, stirring after each minute

 

Once it comes to a boil, microwave for two more minutes

 

Remove from microwave and stir in baking soda

 

Pour half of the mixture over the popcorn in the bag

 

Put the rest of the popcorn in the bag and cover with the remaining mixture

 

Close bag and SHAKE WELL

 

Microwave for 45 seconds and SHAKE again

 

Microwave for 45 seconds and SHAKE again

 

Microwave for 45 seconds and SHAKE again

 

Pour into a roasting pan

 

Cool and stir to separate kernels

 

YUMMY!

 

WARNING: The butter, sugar, and syrup mixture is VERY HOT. BE CAREFUL when pouring it over the popped corn. I try to make sure that I don't get any on the SIDES of the bag. It's never happened, but I worry about the bag catching fire. Nope, hasn't happened, but I worry anyway.

 

Options:

 

Add cereal to the popcorn. Quaker Oat Squares are a yummy alternative.

MIXED nuts makes a fun crunch.

 

HALF this recipe is more than enough for two hungry people.