Want to make caramel corn at home, and without a complicated candy thermometer? Try this simple method using a special trick to keep your caramel at the perfect consistency: a microwave! It's a great foolproof way to make this sweet treat at home. Step it up by adding your own mix-ins like roasted peanuts, sea salt, or mini chocolate chips.

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Ingredients:
1 cup popcorn kernels
¼ cup peanut oil (or another high heat oil like vegetable oil)
1 stick butter
¼ cup white corn syrup
1 cup brown sugar
1 teaspoon vanilla
¼ teaspoon baking soda

Instructions:
In a large heavy bottom pot, heat oil over medium high heat. Add 3 popcorn kernels and cover. When kernels pop, add the rest of popcorn and cover. Shake pan back and forth every few seconds until all kernels are popped, about 3 minutes. Remove pot from heat and set aside.

Using two brown paper grocery bags, fit one inside the other and pour popcorn inside. Set aside.

In a medium pot over medium heat (or microwave), melt butter,corn syrup, and brown sugar until combined and bubbling. Remove from heat and add vanilla and baking soda. The mixture will bubble up so be careful it doesn't overflow.

Working in batches, add caramel to popcorn in paper bag. Start by pouring 1/3rd of the caramel into the popcorn. Mix well with a spatula or large spoon so all popcorn is coated with caramel - (this can be tough!). Repeat until all caramel has been added to popcorn. Roll down the paper bag so it fits in the microwave and heat on high for 45 seconds. Remove bag from microwave and shake vigorously. Repeat for a total of 3 microwave and shake sessions.

Cover a baking sheet with wax paper. Pour hot caramel corn over wax paper, breaking up any large clumps and picking out any stray unpopped kernels. When cooled, transfer to a sealed container and eat within a day or so to keep popcorn fresh and crunchy.

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Music: Building Blocks Underscore by Steve Glotzer, BMI

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