Microwave Caramel Corn

I'm writing another review b/c we made this again this year and found the carmel corn to be stale, soft and chewy after cooling. We found another recipe online that mentioned baking @ 200F for an hour, mixing every 15 minutes an then cooling on baking racks. The corn crisped right up and is perfect!

I have been making this recipe since the early 70's... my recipe called for the addition of tsp of vanilla to be added with the soda.... I have over the years, learned to spray the inside of my paper bags with cooking spray... I also do not lay out on a cookie sheet to dry/cool... I just cut the bag open,.... & spread out the corn to dry/cool then pack up in an air tight container

I was in the mood for some quick microwave popcorn, and this fit the bill perfectly! I made a couple of minor changes insofar as I didn't make it in the bag...I mixed the caramel sauce and the popcorn in a large stainless steel bowl, then divided it out and microwaved it in a glass (heatproof) bowl for two and a half minutes per batch, stirring 3 times during the cooking. Due to the size of the bowl, I had to divide it into approximately four batches. It took a little longer that way, but it still turned out fantastic. Thanks for the recipe! ;)

Thank You!! I had lost this recipe which had come with our original microwave in the 70's. I knew the ingredients but didn't know the amounts. I going to whip up a big batch this afternoon. My mouth is already watering. I don't use a bag, however. I just pour it over the popcorn in a large bowl and microwave in 30 second intervals ,tossing the corn until it's well coated.

I really love this stuff! I have a 1350w microwave and, although I leave the cooking time for the syrup the same, I reduce the time in the bag to an initial 30 sec., then 45sec,and a final 45 sec. Substituting molasses for the corn syrup results in Cracker Jack heaven.