For this month’s Secret Recipe Club I was assigned Barbara Bakes. Barbara has amassed quite the following and I can see why. My mouth was drooling while searching through her recipes as I went from one decadent recipe to another decadent recipe.
Ultimately I settled on the Microwave Caramel Corn recipe that I stumbled upon (Barbara got this recipe from Real Mom Kitchen). I know… not the healthiest, but I did make it healthIER than it originally was. For years my sister would make the most amazing caramel corn during the holidays and it looked pretty labor intensive. This was so EASY! I was dancing around the kitchen when I finished making it because it was so much FUN and an absolute breeze to make. It’s official, I am a complete cooking geek.
I ended-up making this recipe twice. The first time I made the caramel corn I made it pretty true to form albeit veganizing it by switching out the butter for Earth Balance and using brown rice syrup in place of the corn syrup. I also used more popcorn and trust me, there was still more than enough caramel on each piece of popcorn. The end result was VERY tasty, however my husband even commented that he didn’t think there needed to be as much butter.
The second time I made it I cut the amount of butter IN HALF (down from 1 stick to 1/2 a stick) and added 2 Tbs water to the recipe in order to replace the liquid from the missing butter. I also used EVEN MORE POPCORN and the results were great! My kids didn’t even notice the difference and loved it as much as the first time I made it.
INGREDIENTS1/4 cup butter (I used vegan Earth Balance)
1 cup brown sugar (I used 1/2 cup organic brown sugar & 1/2 cup turbinado raw cane sugar)
1/4 cup light corn syrup (I used brown rice syrup) 2 Tbs. water 1/2 tsp. salt
3/4 tsp baking soda
2-4 quarts popped popcorn (all just depends on how coated you want your popcorn) (I used 4 1/2 quarts of AIR popped popcorn)
1. In a large, microwave-safe bowl, microwave vegan butter, brown sugar, water, brown rice syrup, and salt on high for 2½ to 3 minutes until bubbling.
2. Remove from microwave and mix in baking soda.
3. Put popped popcorn in a paper grocery sack and pour caramel over popcorn.
4. Fold down top of grocery sack and put in the microwave.
5. Microwave on high for 1 minute and 20 seconds.
6. Take sack out of microwave and shake to evenly coat the popcorn.
7. Pour out on cookie sheet to cool.
For a printable version of this recipe click here.