This time of year is a natural for popcorn.  Caramel corn?  Even better!  Very seasonal and very yummy. For a long time I was intimidated just thinking of trying to make it.  Plus, all the recipes always called for popping popcorn the old fashioned way – on the stove.  These days, I would never think of doing that – it creates such a mess!  Microwave popcorn is so much easier and neater!  So, I would like to share the instructions for making this delicious treat using the ‘conventional’  bag of microwave popcorn!

I love it because I always have the few ingredients needed to make it in my house, so if I decide to turn the usual popcorn up a notch…I am ready!  Of course, you wouldn’t want to buy a butter flavored popcorn…pick something unflavored or, a natural flavor.  I buy the grocery store brand  organic ‘natural’ flavor.  It has a little salt in it, but that’s it.  I don’t add any salt of my own since I don’t normally use much salt.  You may decide you want to add some.

One batch (or 3 oz. microwave bag) fits great on a cookie sheet, so if you decide to make more than one batch, just plan for one cookie sheet per bag.  You might fit two bags on one sheet if you have a really large baking sheet.

This is a great snack for the sports fans in the house…a sweet departure from the usual nachos while watching the big game.  If you are making this for the kids,  you can toss in peanuts (aka Cracker Jacks) and/or candy corn as fun additions.

Because I planned on serving this batch of the caramel corn I made to ‘the guys’, I got a little ‘corny’ (pun intended) with the presentation and served it in a tin that announced it as “the best ever caramel corn.”

A photo of caramel corn made using microwave popcorn and served in a chalkboard tin.

Tins are a great way to store and present the caramel corn.  This tin was spray painted completely with chalkboard spray paint – making it easy to change up the message, depending on its use.  An easy way to repurpose an ugly tin!  This one has been used many times over and will later serve as storage for holiday treats and  be adorned with some fun red and green chalk.

Easy Caramel Corn Recipe

• 3 oz. bag of microwave popcorn, popped  (I use the natural flavor – it just has a little bit of salt)
• 6 tablespoons unsalted butter
• 1/3 cup packed light brown sugar
• 3 tablespoons light corn syrup
• 1 teaspoon pure vanilla extract

Heat oven to 300 degrees.

In a medium saucepan, combine the butter, sugar, and corn syrup.  Cooking over medium heat, stir constantly until the mixture bubbles and lightens in color, 4 or 5 minutes.

Remove from heat.  Stir in the vanilla.

Pour over the cooked, cooled popcorn in a large bowl and toss to coat with a rubber spatula.

Spread the popcorn mixture on a lipped baking sheet and bake 30 to 35 minutes, when the color will deepen, tossing once halfway through cooking time.

Remove from oven and toss before letting cool on the baking sheet.  Wait until completely cool to serve.

Store in a tin or other airtight container at room temperature.  You can keep it for up to a week…if it lasts that long!

Hope you enjoy this easy caramel corn recipe.  You might want to spray paint a tin of your own to store it in…you can later use it for holiday cookies!

Thanks for visiting, Jackie