The Best Caramel Corn Ever.

October 25th, 2012 by PJ Hamel

Tired of handing out candy bars at Halloween? Super-buttery caramel corn can be yours – in just a few easy steps.

And I mean SUPER buttery. Remember Screaming Yellow Zonkers? THAT kind of buttery.

No joke. Check it out –

Let’s start with a fast, easy, and nearly cleanup-free way to make popcorn.

1/4 cup unpopped kernels. 1/2 teaspoon salt. 1 teaspoon vegetable oil.

Put them all in a brown paper lunch sack. Fold the top over to close.

Microwave for about 2 minutes, or until the popping nearly stops.

Remove from the microwave, and carefully open the top of the bag to reveal 8 cups of beautifully popped corn.

Repeat. You now have 16 cups of popcorn in under 5 minutes.

Next, check out MaryJane’s caramel corn blog post – step-by-step directions and photos for turning the Easiest Popcorn Ever into the Best Caramel Corn Ever.

If you’re just after the recipe, here it is: Carol’s Caramel Corn.

And for you folks (like me) who still like to read your recipes off a piece of paper, here’s the print version.

Happy Halloween!

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tags: caramel corn, Halloween, popcorn

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10 Comments on “The Best Caramel Corn Ever.”

"Cindy Leigh" says:
October 25th, 2012 at 12:25 pm

I’m scared to try that paper bag thing!!!!! But I want to…… Do you lay it on it’s side, or stand it up?

I just lay it on its side, Cindy, same as a microwave popcorn bag; works fine. Be brave – try it! PJH
narfing says:
October 25th, 2012 at 9:16 pm

I’ve done this many times and never add the salt or oil.

If you are worried about the paper bag exploding, fold the top over twice about 1/4″ each and then staple each end making sure the staples are 2″ apart. You won’t get any sparks and your popcorn will stay in the bag wonderfully.
DWgirl says:
October 25th, 2012 at 10:18 pm

I just might have to hand this out to trick or treaters and break tradition.
We typically hand out onions disguised as caramel apples. Heh Heh.

Oooh, you’re mean!! But I love it… PJH
Lily says:
October 26th, 2012 at 12:08 am

Is it possible to make the caramel colored like purple?
You could try adding some purple coloring, but the brown in the caramel won’t allow for a true purple color. ~Amy
horses272 says:
October 26th, 2012 at 4:27 am

I have made this recipe for years without the molasses though. I also air pop the popcorn. I also add 1-1/2 cups salted peanuts. Remember to stir several times after you take it out of the oven as it tends to get quite crispy-this will soften as it cools. I make this every christmas for gifts and my friends start asking for it by Labor Day. DO NOT increase the oven temperature.
helenfl says:
October 26th, 2012 at 5:53 am

Cindy, I’ve just started doing it. Stay with the portions KA suggests, and don’t overpop. I stand it up, it seems to start the popping better, but as it fills it falls over. I used a larger amount once, popped it too long, and the bag/corn started to smoke. My husband took it to the driveway and sprayed it with the hose. It tastes better without all the additives of commercial bags!
sweettoothduo says:
October 26th, 2012 at 6:38 am

I don’t own a microwave. Any other options?
Feel free to make your popcorn in an air popper or on the stove top if there is no microwave in sight. ~Amy
DBB says:
October 26th, 2012 at 7:27 am

Brown paper bags are not food grade and should never be used for cooking food it – they are not manufactured in a fashion that guarantees food safety due to the chemicals used in paper making. Particularly if you’re going to heat the bag.
If you have any hesitations about the use of paper bags, please find instructions on how to fashion a parchment bag here. ~Amy

I think brown paper LUNCH bags would be food safe, though – after all, they’re carrying food, right? I wouldn’t think they’d harbor harmful chemicals, since they’re made specifically for carrying your PB & J to work. But Amy’s right – if you’re at all worried, use something that you trust. PJH
carolmccaslin says:
October 26th, 2012 at 9:08 am

PJ This looks great! When I pop corn in the microwave I just fasten the bag with some cellophane tape. Works great!

Thanks, Carol – good tip! PJH
irishovens says:
October 26th, 2012 at 10:55 am

Do you think it would be possible to substitute boiled cider for the molasses? I was thinking of using dark brown sugar to compensate.

Don’t see why not – boiled cider sounds pretty yummy to me! Go for it – and let us know how it comes out, OK? You could be on to something here. PJH