You choose how to pop your popcorn, but once it's popped, follow these

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Instructions. Place popped popcorn in a large brown paper bag. Add the butter to a medium microwave safe bowl and microwave for 2 minutes. Stir in the brown sugar, corn syrup, and salt. Microwave on high for 3 minutes, stopping to stir every minute. Working quickly stir in baking soda and vanilla.

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Instructions. Put the popcorn kernels in a medium brown paper bag. Roll the top of it closed nice and tight. This will keep in the steam while cooking. Place the bag upright in the microwave and cook for roughly 1 minute 35-50 seconds or until the kernels stop popping at the rate of at least 1 per second.

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Bring to a boil over high heat, stirring frequently. When the mixture is at a rolling boil, set a timer for 1 minute, then remove from heat and stir in 1/2 teaspoon baking soda. Add the vanilla and stir. Immediately pour the caramel over the popcorn in the bag. Stir the caramel in with the popcorn a little bit.

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Instructions. Put the popcorn kernels in a medium brown paper bag. Roll the top of it closed nice and tight. This will keep in the steam while cooking. Place the bag upright in the microwave (not on it's side) Cook for roughly 1 minute 35-50 seconds or until the kernels stop popping at the rate of at least 1 per second.

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Fold the paper bag over and then shake well to coat the popcorn. Microwave. Place the bag in the microwave for 1 1/2 minutes. Shake again, then microwave for an additional 1 1/2 minutes. Allow to cool. Spread the caramel corn on a baking sheet, breaking up any clumps. Sprinkle with salt and allow to cool.

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Instructions. Place the popped popcorn in a large brown paper bag. In a 2-quart casserole or heat-proof glass dish, stir the brown sugar, margarine, corn syrup, salt, and vanilla until combined. Heat in the microwave for 3 minutes at 1-minute intervals, stirring well in between. Stir in the baking soda until combined.

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Microwave for 3 minutes, then stir until well blended. Microwave for another 1 1/2 minutes. Remove brown sugar mixture from the microwave and stir in baking soda. Pour over popcorn in the bag; fold the top edge of the bag once or twice to close, then shake to coat popcorn. Place the bag into the microwave and cook for 70 seconds.

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Instructions. Pop 16 cups of popcorn and place in a large brown grocery bag. Cook sugar, syrup and butter in a medium to large glass bowl in microwave on high for one minute. Stir and repeat for a total of five minutes, should be hot and bubbly. Add baking soda, vanilla and mix until foamy.

Microwave Caramel Popcorn

Microwave Caramel Corn. Pop popcorn and place in a large paper sack, like a brown grocery bag. Microwave the sugar, butter and syrup on high 4 minutes. Stir in the baking soda and salt and pour over popcorn. Fold the top of the bag shut and microwave 1 minute. Take it out and shake the bag. Repeat. Microwave 30 seconds and shake bag.

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Instructions. Pop popcorn in air popper or microwave bags, removing any unpopped kernels. Place popcorn in a large, paper grocery bag. Set aside. In a large microwavable safe measuring cup or bowl, place butter, brown sugar, corn syrup and salt (do not add baking soda yet). Microwave for 1 minute on high.

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Put back in the microwave for 2 minutes. It will be all bubbly like this. 6. Stir in the baking soda. 7. Pour over the popcorn in the bag. Close the bag by folding the top over 2-3 times. 8. Put bag with popcorn and caramel back in the microwave and microwave for 1 minute.

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Continue cooking for 3 more minutes, stirring after each minute. Place unseasoned popcorn, baking soda, and 1 teaspoon vanilla into a paper grocery bag. (I like to use 14 cups of popcorn.)*. Pour caramel over the top. Fold down edges of the bag and shake to coat. Microwave for 3 minutes, shaking vigorously after each 30 seconds.

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Add the vanilla, ½ teaspoon salt, and baking soda to the caramel. Stir to combine. Pour the popcorn into the caramel and gently mix with a spatula to combine. Microwave for another 15 seconds. Pour the caramel corn out onto the prepared baking sheet and spread it into an even layer.

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Put popped popcorn in paper grocery bag and set aside. Have 2-3 large baking pans ready to cool caramel corn. Combine brown sugar, butter, corn syrup, and salt in a microwave-safe bowl. (1-2 qt.

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Pour the popped corn into a large brown grocery bag. Melt the butter in a microwave-proof bowl and then add the brown sugar, corn syrup and salt. Stir to combine. Microwave on high until it begins to boil (approximately 1 minute 30 seconds) then microwave an additional 2 minutes. Remove from the microwave and stir in the baking soda, stirring.

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Microwave for 45 seconds, then remove and stir. This just gets the butter melted and everything combined. 3. Microwave for 1 minute and 30 seconds, remove and stir. 4. Microwave for an additional 1 minute and 30 seconds and stir again. 5. Add vanilla extract and baking soda and stir until it stops fizzing and bubbling.