Microwave Caramel Corn

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Do you like the ‘goodie in a box’ known as
 Fiddle Faddle?   This is close!


This recipe makes about 3 quarts.  At first glance, it might look like there are ‘too many’ steps to making this, but …it really did not take long!


  • 3 quarts popped corn (hulless popcorn also works well)


  • 3/4 cup peanuts* (less, or more, as desired).  Some add pecans instead of peanuts.
  • 1 cup packed brown sugar
  • 1/2 cup (1 stick) butter
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt

* On the container for the peanuts I used, it reads:  Dry roasted peanuts, lightly salted with 100% sea salt, no MSG.   I’ve already made this recipe without adding any peanuts and it was liked that way, too.  (This additional note was added on June 25, 2012)


  • 1/2 teaspoon baking soda


  • Pop corn.  Place popped corn and peanuts in large brown grocery store type paper bag. Set aside.
  • Place brown sugar, butter, corn syrup, and salt in a 3 quart glass bowl.  Microwave at high setting 3 – 4 minutes, stirring after each minute, watching for when mixture comes to a boil. Microwave 2 minutes more while ‘boiling’.  Remove from microwave.
  • Stir in baking soda.
  • Pour syrup mixture evenly over popped popcorn and peanuts in brown bag. Close bag and shake well.
  • Fold top over and place brown bag in microwave and microwave at high setting 1 and 1/2 minutes. Shake bag well. Microwave 1 and 1/2 minutes more. Shake bag, open bag and pour caramelized popcorn into large roasting pan or bowl. Toss bag in garbage. Cool and stir to separate kernels.
  • Store in airtight containers, or ‘zip-like’ bags.
Come on, … dig in!

Adapted from old Farm Journal recipes (submitted by Lisa Parker).

Source Recipe: http://milkmaidrecipebox.blogspot.com

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