Microwave Caramel Popcorn

Making caramel popcorn in the microwave is ridiculously easy. It’s a crunchy sweet treat for snacking or gifting to friends.

Caramel sauce has a reputation for being somewhat finicky and easy to burn. I get it, standing over a stove babysitting and stirring it forever might not sound worth it to you for caramel popcorn.

Caramel popcorn in the microwave though? I’m all in favor of that. This really is easy caramel popcorn and the absolute best way to make it.

Be warned the caramel will be HOT. It’s still possible to burn yourself, so handle it with care. It may sound a little weird at first, but mixing and microwaving popcorn in a paper bag makes this whole process as simple as can be.

Microwave Caramel Popcorn

The recipe starts by mixing the caramel ingredients together in a microwave-safe dish. While the mixture is hot, place the popcorn in a brown paper bag and pour the caramel over it. Shake the bag to coat the popcorn with caramel.

Fortunately, it cools quickly on a baking sheet. Good thing you won’t have to wait long for a taste test of your microwave caramel popcorn.

This recipe is adapted from one of my church’s cookbooks. When three church ladies submit the same recipe you know it has to be good!

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Microwave Caramel Popcorn Recipe

1. Place the popcorn in a large brown paper sack. (Like the kind you get from the grocery store.) Set aside.
2. In a large, microwave-safe casserole dish, melt the butter. Stir in brown sugar, corn syrup, and salt. Cover and microwave on high for two minutes. Be careful the mixture will be very hot. Sir in baking soda. The mixture will foam up. Microwave on high for an additional 90 seconds.
3. Pour caramel over the popcorn in the paper sack and shake well. Roll down the top of the paper sack and place it in the microwave. Microwave on high for 90 seconds. Shake again. Dump the popcorn from the bag onto a baking sheet to cool.

Popcorn Recipes

Popcorn reminds me of vanilla ice cream in a sundae. Delicious on its own but it’s really just waiting for you to add toppings and flavors.

Crunchy popcorn, salty pretzels, and mini peanut butter cups covered in peanut butter caramel make up this irresistible Peanut Butter Cup Pretzel Popcorn.

White Chocolate Peppermint Popcorn is super easy to make and share. Make a savory Pizza Popcorn by adding butter, Parmesan cheese, along with basil, garlic, and oregano.

I like to keep some of these Homemade Popcorn Seasonings mixed up and on hand for quick popcorn nights.

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5 from 1 vote

Microwave Caramel Popcorn

Mary Younkin

Microwave Caramel Popcorn is ridiculously easy. It's a sweet caramel treat for snacking or gifting to friends.

Prep Time: 5 minutes mins

Cook Time: 4 minutes mins

Total Time: 9 minutes mins

Servings: 8

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Ingredients 

1x2x3x

• ▢ 16 cups popped popcorn
• ▢ ½ cup butter
• ▢ 1 cup brown sugar
• ▢ ¼ cup corn syrup
• ▢ 1 tsp salt
• ▢ ½ tsp baking soda

Instructions 

• Place popcorn in a large brown paper sack. (Like the kind you get from the grocery store.) Set aside.
• In a large, microwave safe casserole dish, melt the butter. Stir in brown sugar, corn syrup, and salt. Cover and microwave on high for two minutes. Be careful the mixture will be very hot. Sir in baking soda. The mixture will foam up. Microwave on high for an additional 90 seconds.
• Pour caramel over the popcorn in the paper sack and shake well. Roll down the top of the paper sack and place it in the microwave. Microwave on high for 90 seconds. Shake again. Dump the popcorn from the bag onto a baking sheet to cool.

Notes

This recipe will make 4 quarts of caramel corn. 

 

Nutrition

Calories: 1466 kcal | Carbohydrates: 278 g | Protein: 36 g | Fat: 26 g | Saturated Fat: 9 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 31 mg | Sodium: 488 mg | Potassium: 939 mg | Fiber: 42 g | Sugar: 38 g | Vitamin A: 355 IU | Calcium: 44 mg | Iron: 10 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

 {originally published 9/25/14 – recipe notes and photos updated 3/14/23}