I do deClaire Paper Bag Caramel Corn

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Bring to a boil over high heat, stirring frequently. When the mixture is at a rolling boil, set a timer for 1 minute, then remove from heat and stir in 1/2 teaspoon baking soda. Add the vanilla and stir. Immediately pour the caramel over the popcorn in the bag. Stir the caramel in with the popcorn a little bit.

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Instructions. Place popped popcorn in a large brown paper bag. Add the butter to a medium microwave safe bowl and microwave for 2 minutes. Stir in the brown sugar, corn syrup, and salt. Microwave on high for 3 minutes, stopping to stir every minute. Working quickly stir in baking soda and vanilla.

I do deClaire Paper Bag Caramel Corn

Pour the popped corn into a large brown grocery bag. Melt the butter in a microwave-proof bowl and then add the brown sugar, corn syrup and salt. Stir to combine. Microwave on high until it begins to boil (approximately 1 minute 30 seconds) then microwave an additional 2 minutes. Remove from the microwave and stir in the baking soda, stirring.

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Put popped popcorn in paper grocery bag and set aside. Have 2-3 large baking pans ready to cool caramel corn. Combine brown sugar, butter, corn syrup, and salt in a microwave-safe bowl. (1-2 qt.

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Continue cooking for 3 more minutes, stirring after each minute. Place unseasoned popcorn, baking soda, and 1 teaspoon vanilla into a paper grocery bag. (I like to use 14 cups of popcorn.)*. Pour caramel over the top. Fold down edges of the bag and shake to coat. Microwave for 3 minutes, shaking vigorously after each 30 seconds.

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Instructions. Put the popcorn kernels in a medium brown paper bag. Roll the top of it closed nice and tight. This will keep in the steam while cooking. Place the bag upright in the microwave and cook for roughly 1 minute 35-50 seconds or until the kernels stop popping at the rate of at least 1 per second.

Microwave Popcorn Made in a Paper Bag (inclu. Caramel Corn!) Gemma's

Instructions. Place the popped popcorn in a large brown paper bag. In a 2-quart casserole or heat-proof glass dish, stir the brown sugar, margarine, corn syrup, salt, and vanilla until combined. Heat in the microwave for 3 minutes at 1-minute intervals, stirring well in between. Stir in the baking soda until combined.

Homemade Caramel Corn Recipe Shugary Sweets

Fold the paper bag over and then shake well to coat the popcorn. Microwave. Place the bag in the microwave for 1 1/2 minutes. Shake again, then microwave for an additional 1 1/2 minutes. Allow to cool. Spread the caramel corn on a baking sheet, breaking up any clumps. Sprinkle with salt and allow to cool.

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Microwave for 45 seconds, then remove and stir. This just gets the butter melted and everything combined. 3. Microwave for 1 minute and 30 seconds, remove and stir. 4. Microwave for an additional 1 minute and 30 seconds and stir again. 5. Add vanilla extract and baking soda and stir until it stops fizzing and bubbling.

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Instructions. Put the popcorn kernels in a medium brown paper bag. Roll the top of it closed nice and tight. This will keep in the steam while cooking. Place the bag upright in the microwave (not on it's side) Cook for roughly 1 minute 35-50 seconds or until the kernels stop popping at the rate of at least 1 per second.

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Instructions. Pop 16 cups of popcorn and place in a large brown grocery bag. Cook sugar, syrup and butter in a medium to large glass bowl in microwave on high for one minute. Stir and repeat for a total of five minutes, should be hot and bubbly. Add baking soda, vanilla and mix until foamy.

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Microwave Caramel Corn. Pop popcorn and place in a large paper sack, like a brown grocery bag. Microwave the sugar, butter and syrup on high 4 minutes. Stir in the baking soda and salt and pour over popcorn. Fold the top of the bag shut and microwave 1 minute. Take it out and shake the bag. Repeat. Microwave 30 seconds and shake bag.

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Microwave for 3 minutes, then stir until well blended. Microwave for another 1 1/2 minutes. Remove brown sugar mixture from the microwave and stir in baking soda. Pour over popcorn in the bag; fold the top edge of the bag once or twice to close, then shake to coat popcorn. Place the bag into the microwave and cook for 70 seconds.

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Microwave the bag of caramel-coated corn: Place the bag in the microwave and microwave on high for 45 seconds. Remove the bag and shake it. The bag is hot at this point; only adults should handle it. Wear oven mitts, or hold the bag by its top fold and bottom corners to avoid burns.

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Put the bag in the microwave and cook for 3 minutes on full power, shaking the bag thoroughly every 30 seconds to distribute the caramel onto the popcorn and to prevent burning. COOL & DEVOUR Pour the caramel corn onto a cookie sheet to cool, breaking apart the pieces with your hands as it becomes cool enough to handle.

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Make the caramel coating. In a medium saucepan, combine sugar, corn syrup, and water. Stir gently to combine. Cook over medium-high heat, without stirring, until the mixture turns a light golden color, this should take around 5 minutes. Remove from heat, and carefully stir in the butter, vanilla extract, baking soda, and salt.