Tag Archives: brown rice syrup vs corn syrup

SRC – Microwave Caramel Popcorn

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.




1/4 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 2¬Ĺ 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.


Filed under Dessert, Holidays, Kid Friendly, Quick, Recipes, Secret Recipe Club, Vegan, Vegetarian