Ingredients
Method
- Puff the popcorn: Place kernels in a large microwave-safe bowl (at least 4-quart capacity to allow for expansion). Microwave on high for 2–3 minutes. Listen closely; stop when pops slow to about one pop every two seconds. Remove carefully and set aside.
- Melt the fats: In a separate microwave-safe measuring cup or small bowl, combine butter, granulated sugar, brown sugar, and water. Microwave on high for 1 minute, then stir vigorously until smooth and fully melted.
- Cook the caramel: Return the sugar mixture to the microwave. Cook on high in 30-second intervals, stirring well between each interval. Continue until the mixture bubbles actively and reaches 245°F (118°C) on a candy thermometer, which is the "soft ball" stage. This usually takes about 1–2 minutes total depending on your microwave's power.
- Add vanilla: Stir in the vanilla extract. Be careful as it may bubble up slightly.
- Cook the soda: Sprinkle baking soda over the caramel and stir immediately. The mixture will foam up rapidly and lighten in color. This aeration is crucial for the crisp texture.
- Coat the popcorn: Pour the foamy caramel evenly over the popped corn while it is still warm. Use two forks or spatulas to toss gently until every piece is coated.
- Cool and serve: Spread the coated popcorn in a single layer on a parchment-lined baking sheet or large plate. Let it cool completely at room temperature for at least 15 minutes before breaking into clusters. Store in an airtight container.
Nutrition
Notes
This version skips the oven entirely, saving you from heating up the kitchen or washing a massive baking sheet. Stirring every minute is the secret; it prevents burning and ensures even caramelization so no one gets stuck with a rock-hard piece of popcorn.