Microwave Caramel Corn
As a lover of caramel corn, I was amazed at how good this tastes coming out of the microwave! It is easy and always a hit.
As a lover of caramel corn, I was amazed at how good this tastes coming out of the microwave! It is easy and always a hit.
- Carbohydrate 81.4680625 g
- Cholesterol 97.18 mg
- Fat 38.722255 g
- Fiber 4.75762508296967 g
- Protein 6.0653975 g
- Saturated Fat 23.537221 g
- Serving Size 1 1 Serving (270g)
- Sodium 363.047 mg
- Sugar 76.7104374170303 g
- Trans Fat 2.726851 g
- Calories 660 calories
Step-by-step
- Pop corn and place in a brown paper grocery sack.
- Combine brown sugar, butter, syrup and salt in 2 quart dish. Bring to boil in microwave. (In my microwave, it takes about 4 minutes on high. I also stir all the above together so it boils faster.)
- Once it comes to a boil, cook on full power for 2 minutes. Remove from microwave and stir in soda. Pour over popcorn in bag. Shake! Shake! Shake! and cook in bag on high in microwave for 1 1/2 minutes. Take out and Shake! again and cook another 1 1/2 minutes on high. Tear open the bag and dump out on wax paper to cool. Break apart and put in airtight container.
- Add nuts or other if desired before putting sauce over popcorn.
Can caramelization really occur evenly inside a standard countertop microwave without scorching the dairy? Traditional stovetop methods require a candy thermometer and constant vigilance to prevent the sugar molecules from burning, but high-frequency heating agitates water molecules rapidly enough to bring a butter and brown sugar mixture to a rolling boil within minutes. When utilizing a brown paper grocery sack for the final coating stage, ensure the bag is free of metallic inks or glued handles that could spark inside the appliance. Whisking the butter, corn syrup, brown sugar, and salt thoroughly before the initial four-minute boiling phase prevents localized hot spots that separate the fat solids from the boiling syrup. Adding the baking soda creates a foaming reaction filled with microscopic carbon dioxide bubbles that lighten the heavy sugar syrup, which must be immediately poured over the popped corn so the aerated mixture coats every kernel before cooling begins. Shaking the bag vigorously between intervals in the microwave ensures the hot caramel reaches the bottom kernels, transforming an ordinary bowl of popped corn into a crisp, glassy confection that hardens completely upon hitting the wax paper.
