Caramel Popcorn Not Too Sweet Or Sticky Recipe

Say goodbye to sticky fingers and overly sweet caramel! This microwave caramel popcorn recipe is the golden ticket you've been searching for. Achieve the perfect balance of sweet and salty with a simple, 18-minute method. We use Spanish peanuts for extra nutty deliciousness, but feel free to experiment with your favorite nuts. This easy recipe is a crowd-pleaser, guaranteed to become a family favorite!

Prep Time 5 mins
Cook Time 18 mins
Calories 905.8 kcal
Protein 13g
Rating 4.6 (98 Reviews)
Caramel Popcorn Not Too Sweet Or Sticky 32

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Caramel Popcorn Not Too Sweet Or Sticky

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How to Make Caramel Popcorn Not Too Sweet Or Sticky

  1. Prepare 1 bag (3.5 oz) of microwave popcorn according to package directions.
  2. Remove any unpopped kernels.
  3. 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.
  4. Stir in 1 cup granulated sugar and 1/2 cup light corn syrup. Microwave on high for 4-5 minutes.
  5. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon baking soda until well blended. The mixture will foam up.
  6. Gently fold in the popped popcorn, ensuring even coating.
  7. Add 1/2 cup Spanish peanuts (or your favorite nuts). Stir to combine.
  8. Microwave on high for 4-6 minutes, stirring every 2 minutes to prevent burning and ensure even caramel distribution.
  9. Immediately transfer the caramel corn to a baking sheet lined with waxed paper or parchment paper.
  10. Allow to cool completely and then break apart into individual pieces.
  11. Store in an airtight container for up to a week.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

347g

Fat

98g

Carbs

51g