Microwave Caramel Corn

My husband thinks this is the best caramel corn he has ever had. Even the fresh caramel corn at the county fair doesn’t compare. You will need a large paper bag from a grocery store to make this recipe. Whenever I am in a grocery store that asks, “Do you want paper or plastic?” I always say, “Paper please.” That answer always brings a smile on my husband’s face because he knows he will soon have his favorite caramel corn for a snack.


  • 12 cups popped corn (I use plain microwave popcorn)
  • 1 large brown paper bag from a grocery store
  • 1 cup brown sugar
  • ¼ cup light Karo syrup
  • ½ cup butter
  • ½ tsp. salt
  • 1 tsp. vanilla
  • ½ tsp. baking soda


  • Pop the corn. If using microwave popcorn, it usually takes 3 bags to make 12 cups. Do not add butter or salt. Place the popped corn in a large brown paper bag.
  • Place the brown sugar, Karo Syrup, butter and salt in a medium-sized microwave bowl. Do not cover. Microwave these ingredients together, on high, for 2 minutes.
  • Remove the bowl from the microwave and stir the ingredients. Place back in the microwave and microwave on high for a total of 3 minutes, stopping and stirring the ingredients after each minute.
  • Remove the bowl from the microwave and stir in the vanilla and baking soda. The mixture will bubble up and become thick like caramel as you stir the ingredients together.
  • Pour the caramel over the popped corn in the bag. Close the bag by folding down the open end 2 times. Shake the closed bag for 15 seconds.
  • Place the closed bag of corn in the microwave. If your microwave has a turning plate, make sure the bag is closed enough so the bag can freely turn on the plate. Microwave on high for one minute. Remove the bag and shake it for 15 seconds.
  • Place the bag back in the microwave and microwave on high for another minute. Remove and shake the bag for another 15 seconds. Return it to the microwave and microwave for another 30 seconds. Remove and shake the bag one last time.
  • Pour the caramel corn onto two cookie sheets and spread it out to cool slightly. This caramel corn won’t last long but if you do happen to have any leftover, store it in a zip lock bag.
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