Ingredients for Caramel Popcorn Not Too Sweet Or Sticky
- 1 bag (3.5 oz) microwave popcorn
- 1/2 cup (1 stick) unsalted butter
- Brown Sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup Spanish peanuts
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How to Make Caramel Popcorn Not Too Sweet Or Sticky
- Prepare 1 bag (3.5 oz) of microwave popcorn according to package directions.
- Remove any unpopped kernels.
- In a 2-quart microwave-safe bowl, microwave 1/2 cup (1 stick) unsalted butter on high for 1 1/2 minutes, or until melted.
- Stir in 1 cup granulated sugar and 1/2 cup light corn syrup. Microwave on high for 4-5 minutes.
- Stir in 1 teaspoon vanilla extract and 1/2 teaspoon baking soda until well blended. The mixture will foam up.
- Gently fold in the popped popcorn, ensuring even coating.
- Add 1/2 cup Spanish peanuts (or your favorite nuts). Stir to combine.
- Microwave on high for 4-6 minutes, stirring every 2 minutes to prevent burning and ensure even caramel distribution.
- Immediately transfer the caramel corn to a baking sheet lined with waxed paper or parchment paper.
- Allow to cool completely and then break apart into individual pieces.
- Store in an airtight container for up to a week.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
347g
Fat
98g
Carbs
51g