This crisp delicious popcorn treat is created, in minutes, in a microwave oven. I use the eight-cup measuring-bowl to measure the popcorn. I cook the sauce in a large pyrex mixing bowl so I have room to stir the sauce over the popcorn. I try to have a jar of this on the sideboard at most family gatherings.
8 cups of popped corn
1/3 cup of butter, melted
2/3 cup of brown sugar
1/3 cup of Roger’s Golden Syrup
½ teaspoon of pure vanilla extract
¼ teaspoon of baking soda
Mix the melted butter, brown sugar, and syrup in a large bowl and microwave on high for 4 minutes, stirring once or twice during cooking time. (Slower microwaves might require 5 minutes) When using my microwave oven, I stir at 2, 3, and 4 minutes, then remove sauce from the microwave oven.
Add vanilla extract and baking soda to the sauce and stir well.
Add 8 cups of popped corn to the sauce and return the bowl to microwave oven. Cook the mixture for 1½ to 2 minutes, stirring half way through. (Slower microwaves might require 3 minutes) I stir at 30 seconds, at 1 minute, and again at 1½ minutes of cooking, then I remove the caramel popcorn from the microwave oven.
Over cooking results in blackening! Experiment with your cooking times.
Once cooked, spread the caramel popcorn onto a waxed paper or Silpat lined cookie sheet, to cool. When cool and dry, break caramel corn apart and store in a tin or glass jar to keep it crisp and crunchy! Serve popcorn to guests in parchment bags.
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