My friend Bev recently brought an enormous vat of this caramel corn to a “Robin Hood” evening we hosted. (Those nutty homeschoolers! We had homemade pizza, a decided anachronism, and watched the old Errol Flynn movie–a great night for everybody!) This caramel corn is dangerously addictive–it’s best not to make a huge batch unless you have a large crowd, because it is impossible to stop eating it if it’s there. It will make an excellent offering for a party or youth group night. Don’t say I didn’t warn you–it’s seriously yummy!
Bev’s Microwave Caramel Corn
- 3-4 Qts. popped corn, unpopped hulls removed (approx. 1/2 to 2/3 c. unpopped)
- 1 c. packed brown sugar
- 1/4 c. corn syrup
- 1/2 c. butter
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 1/2 c. peanuts (optional)
Spray inside of a paper bag with non-stick spray. Grease the top rim of a 2 Qt. glass pyrex bowl (to prevent boiling over)
Mix sugar, corn syrup, butter, and salt in Pyrex dish. Microwave on high for a minute, then stir; microwave again for 1 min., then stir. Continue this until it boils. After it comes to a boil, do two more 1-minute microwaves + stirs. Add baking soda and mix well.
Put popcorn (and peanuts, if using) into paper bag and pour caramel over popcorn. Roll the top of the bag closed and shake well. Microwave in bag for on minute. Shake bag again. Microwave 1 minute. Shake bag. Pour mixture out onto waxed paper and break apart to spread out. Continue breaking up as it cools.
If you can possibly stop eating this before it’s all gone, store it in an airtight container. Bev notes, “We’ve never made just a single batch; each batch needs a fresh paper bag to start.”
My own note: be really careful with all that hot sugar–use oven mitts, and keep little people from grabbing the still-hot caramel corn before it cools.