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Horizontal photo of a dark blue cast iron Staub pot filled with Ridiculously Easy Sea Salted Microwave Caramel Corn
Ridiculously Easy Sea Salted Microwave Caramel Corn
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
This Sea Salted Microwave Caramel Corn is ridiculously easy to make AND ridiculously delicious to eat. Make plenty! It will disappear faster than you can say "Ridiculously Easy Microwave Caramel Corn"!
Course: Snack
Cuisine: American
Keyword: Microwave Caramel Corn, Ridiculously Easy, Sea Salted Microwave Caramel Corn
Servings: 16 servings
Calories: 235 kcal
Author: Chris Scheuer
  • 16 cups popped popcorn see post for types of popcorn
  • ¾ cup butter I use salted
  • 1 cup light brown sugar
  • ½ cup dark brown sugar
  • cup corn syrup not high fructose corn syrup - I use Karo
  • ½ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • flaky sea salt I love Maldon
  1. Prepare a work surface by laying out two 3-feet long pieces of parchment paper, overlapping slightly.

  2. After popping the popcorn, transfer it to a bowl. Lift the popcorn with your hands and shake the bowl lightly so the old maids (unpopped kernels) fall to the bottom. Lift the 4 quarts of popcorn out of the bowl and transfer to a large brown paper grocery bag.

  3. Combine the butter, brown sugars, corn syrup and salt in a large microwave-safe bowl. Place in the microwave and heat on high power for 2 minutes. Stir to combine. If the butter is not completely melted, return to the microwave for another 30-60 seconds.
  4. After stirring, return to the microwave for 1 minute. The mixture should be bubbling up furiously by this point. Remove bowl and stir well then return to the microwave for another minute. Repeat this cooking and stirring for a total of 3 more minutes.

  5. Remove the bowl from the microwave and stir in the vanilla and baking soda. Stir well until all of the baking soda is well incorporated. Pour the hot mixture over the popcorn in the bag. Fold the top of the bag down once and shake, shake, shake to distribute syrup through the corn.
  6. Microwave on high power for 1 minute. Remove the bag and hold it at the top and one of the bottom corners. Shake well and return to the microwave for another minute. Repeat cooking and shaking two more times for a total of 4 minutes. Turn the popcorn out onto the prepared parchment paper. Allow to cool completely.

  7. Sprinkle, to taste with flaky sea salt. (Just take a good pinch in between your thumb and forefinger and rub the fingers together to break up the large flakes.)

  8. Store in an airtight container. The caramel corn will keep well for 1-2 weeks.
Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

Nutrition Facts
Ridiculously Easy Sea Salted Microwave Caramel Corn
Amount Per Serving (1 cup)
Calories 235 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 23mg8%
Sodium 306mg13%
Potassium 78mg2%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 26g29%
Protein 1g2%
Vitamin A 285IU6%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.