I have wonderful childhood memories of caramel corn. My Badmamajama (aka mom) would make it and take it to the drive-in, or the regular theater, or when we watched movies at home — you get the drift. BMJ, we shall call her, was a mother during the height of microwave popularity.
OMG — can you imagine cooking entire meals, all in the microwave, including deserts?! I wonder how my little Easy Bake cake stood up to radioactive waves? Hell, I can't remember if I even had an Easy Bake Oven...must be the memory loss from being in front of the microwave so much!
WHAT YOU NEED:
- 1 brown paper bag (grocery bag size)
- Pan spray
- 1 bag of popped popcorn, or less than a cup of kernels popped by yourself
- 1 medium sized bowl
- 1 stick (8 tbsp) of unsalted butter/canna butter*
- 1 c brown sugar
- 1/4 c light corn syrup
- 1 tsp baking soda
DIRECTIONS
1. Cut 1/3 from the top of the brown bag; spray heavily inside with pan spray.
2. Cook popcorn per instructions.
*any uncooked kernels should be discarded.
3. Dump popcorn in bag.
4. Place brown sugar, butter, and corn syrup in a microwave safe bowl, and cook for 2 minutes, or until melted and caramel sauce like; stir in-between.
5. Take out bowl and stir in baking soda.
6. Pour caramel over the popcorn, fold down the bag, and shake until coated evenly.
7. Place bag in microwave and cook for 1 additional minute. You can enjoy it then, or for the next few days if kept in an airtight container. Or, you can save some of the caramel, pull out some ice cream, drizzle it on, throw a handful of caramel corn on top, and mmmmm, what a great sundae!