micro wave popcorn

Grandma's Microwave Caramel Corn

My Grandma's super quick and easy recipe for caramel popcorn is made completely in the microwave! It's so crispy, crunchy, and buttery, and super easy!

Allow me to introduce a recipe to you that is about to change your life forever. This is my Grandma's recipe for caramel corn that is made completely in the microwave. It's dangerously easy and makes an amazing sweet afternoon treat that only takes about 15 minutes from start to finish. 

The best part is that this caramel corn recipe is crunchy. I've seen other microwave recipes that are more chewy, which is not really ever what I'm looking for if I'm in the mood for caramel corn.

 

Grandma always uses the Act II Butter Lover's brand of popcorn for this. It's great because it's so easy and gives your caramel corn a good saltiness. I start out by popping two bags on my microwave popcorn setting and pouring them into a brown paper grocery bag. It seems like a lot of grocery stores these days don't carry paper bags, so you can buy them here on Amazon if you are having trouble finding them!

 

Next you're going to combine butter, brown sugar, and pancake syrup in a microwave safe dish. I like to cut up the butter so it's easier to stir. When I say pancake syrup, I mean the FAKE kind like Mrs. Butterworth's that's made of corn syrup. The corn syrup helps the sugar from crystallizing so the end caramel is smoother. You can try replacing with maple syrup or honey. I'd love to hear how it turns out for you! 

Microwave Caramel Corn

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You're going to microwave this caramel mixture for five minutes, stirring every 30 seconds.

 

Remember as you stir it to try not to get any caramel near the rim of your measuring cup. This will help prevent your caramel from boiling over in your microwave. 

Now you are going to add baking soda and vanilla to your caramel. As you stir it, it will become foamy from the baking soda. 

Now you are going to pour this foamy caramel over your popped popcorn. Stir it very well (and remember, it's HOT). Make sure there are no clumps of caramel in your popcorn or they will burn. 

Roll up the top of the bag and place it in your microwave again. You're going to microwave it for another 3 minutes, stirring every 30 seconds again. Make sure you stir very well, getting the corners especially so it doesn't burn. 

Prep time: 15 Min

Total time: 15 Min

Ingredients

Ingredients

2 bags of microwave popcorn (I use Act II Butter Lovers)

1 cup brown sugar

1/4 cup pancake syrup (I use Mrs. Butterworth's)

1 stick (1/2 cup) butter

1 teaspoon vanilla extract

1/2 teaspoon baking soda

Instructions

Place an 18 inch sheet of parchment or foil on the counter and lightly grease.

Pop the microwave popcorn according to package directions. Pour them into a brown paper grocery bag.

Slice up the butter. Combine the butter, syrup, and sugar in a glass 4 cup measuring cup.

Microwave 5 minutes, stirring well every thirty seconds.

Add the vanilla and baking soda and stir well until foamy.

Pour the caramel over the popcorn in the bag. Stir well with a large spoon until no clumps of caramel remain. Make sure you scrape the corners out.

Roll up the top of the grocery bag and microwave 3 minutes stirring very well every thirty seconds.

Pour out onto the prepared foil or parchment paper. Spread out your caramel corn with a spoon. Allow to cool until you don't burn your fingers and enjoy.

Notes

You will need 9 cups of popped popcorn for this recipe. If you want to pop it yourself instead of using the microwave bags, you will need about 6 tablespoons of popcorn kernels.

cranberry chicken

Sweet, tangy cranberry glaze makes every bite irresistibly delicious.

Ingredients:

- 4 boneless, skinless chicken breasts

- 1 cup cranberry sauce

- 1/2 cup chicken broth

- 1 tablespoon soy sauce

- 1 tablespoon Dijon mustard

- 1 tablespoon olive oil

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

Instructions:

1. Season chicken breasts with salt, pepper, garlic powder, and onion powder.

2. Heat olive oil in a large skillet over medium-high heat.

3. Sear chicken for 4–5 minutes per side until lightly golden.

4. In a bowl, whisk together cranberry sauce, chicken broth, soy sauce, and Dijon mustard.

5. Pour the cranberry mixture over the chicken.

6. Reduce heat to low, cover, and simmer for 20–25 minutes until chicken is fully cooked.

7. Spoon the sauce over the chicken as it cooks.

8. Garnish with fresh parsley before serving.

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 servings

Nutritional value: Approx. 320 calories, 34g protein, 18g carbs, 11g fat per serving

Pro Tip: For extra flavor, let the chicken marinate in the cranberry mixture for 30 minutes before cooking.

chocolate

🍫 1. Chocolate Truffles

Ingredients

• 200g dark chocolate

• 1/2 cup heavy cream

• 2 tbsp butter

• Cocoa powder

Instructions

1. Heat cream until warm (not boiling).

2. Pour over chopped chocolate and butter.

3. Let sit 2 minutes, then stir until smooth.

4. Chill for 1–2 hours.

5. Scoop and roll into balls.

6. Coat with cocoa powder.

🍪 2. Oreo Truffles

Ingredients

• 24 Oreo cookies

• 200g cream cheese

• Chocolate coating

Instructions

1. Crush Oreos into fine crumbs.

2. Mix with cream cheese until smooth.

3. Roll into balls.

4. Chill 30 minutes.

5. Dip in melted chocolate and set.

🥜 3. Peanut Butter Truffles

Ingredients

• 1/2 cup peanut butter

• 1/4 cup powdered sugar

• 2 tbsp butter

• Chocolate coating

Instructions

1. Mix peanut butter, butter, and sugar.

2. Roll into small balls.

3. Chill 20–30 minutes.

4. Dip in melted chocolate.

5. Let set before serving.

🥥 4. Coconut Truffles

Ingredients

• 1 cup white chocolate

• 1/2 cup heavy cream

• 1 cup shredded coconut

Instructions

1. Heat cream and pour over white chocolate.

2. Mix until smooth.

3. Stir in shredded coconut.

4. Chill until firm.

5. Roll into balls and coat with coconut.

🍷 5. Baileys Truffles

Ingredients

• 200g dark chocolate

• 1/3 cup heavy cream

• 3 tbsp Baileys

Instructions

1. Heat cream and mix with chocolate.

2. Add Baileys and stir well.

3. Chill mixture.

4. Roll into balls.

5. Coat with cocoa or chocolate.

🌰 6. Nutella Truffles

Ingredients

• 200g Nutella

• 1/2 cup chopped hazelnuts

• 200g chocolate

Instructions

1. Mix Nutella with hazelnuts.

2. Chill until firm.

3. Roll into balls.

4. Dip in melted chocolate.

5. Let set.

🎂 7. Cake Batter Truffles

Ingredients

• 1 cup cake mix

• 1/4 cup melted butter

• 1/2 cup powdered sugar

• White chocolate

Instructions

1. Mix cake mix, butter, and sugar.

2. Roll into balls.

3. Chill 30 minutes.

4. Dip in melted white chocolate.

5. Decorate with sprinkles.

🌿 8. Mint Truffles

Ingredients

• 200g dark chocolate

• 1/4 tsp peppermint extract

• 1/4 cup heavy cream

Instructions

1. Heat cream and mix with chocolate.

2. Add peppermint extract.

3. Chill mixture.

4. Roll into balls.

5. Dip or drizzle with chocolate.

🍪 9. Cookie Dough Truffles

Ingredients

• 1/2 cup flour (heat-treated)

• 1/4 cup brown sugar

• 2 tbsp butter

• 2 tbsp chocolate chips

• Chocolate coating

Instructions

1. Mix flour, sugar, butter.

2. Add chocolate chips.

3. Roll into balls.

4. Chill 30 minutes.

5. Dip in melted chocolate and set.

easy fudge recipe

if you love fudge then this is the perfect recipe for you if you love fudge then you will munch on these when you make it fudge is a yummy treat that everyone will love 

lava flow

this is a funky cocktail that you can make for your guests if they want to try something new you cant go wrong and you can spice it up if you want to 

pasta recipe

Here is a foolproof, comforting, and incredibly easy **Garlic Butter Tomato Pasta** that you can whip up in about 15 minutes. It uses basic pantry staples but tastes like a restaurant dish.

---

## 🕒 Prep: 5 mins | Cook: 10 mins | Servings: 2

### 🛒 Ingredients

* **200g** Pasta (Spaghetti, Rigatoni, or Penne work great)

* **2 tbsp** Butter

* **1 tbsp** Olive oil

* **3-4 cloves** Garlic, thinly sliced or minced

* **1 cup** Cherry tomatoes (sliced in half)

* **¼ cup** Parmesan cheese, grated

* **A handful** of fresh basil or parsley (optional)

* Salt and black pepper to taste

* **Pinch** of red pepper flakes (for a little kick)

---

### 👩‍🍳 Step-by-Step Instructions

1. **Boil the Pasta:** Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until *al dente* (usually 8–10 minutes). 

   > **🚨 Crucial Step:** Before draining, scoop out about **½ cup of the starchy pasta water** and set it aside. This is your secret weapon for the sauce!

2. **Sauté the Aromatics:** While the pasta cooks, heat the olive oil and melt the butter in a large skillet over medium heat. Add the garlic and red pepper flakes. Cook for about 1 minute until fragrant (don't let the garlic burn!).

3. **Blister the Tomatoes:** Toss in the cherry tomatoes. Season with a pinch of salt and pepper. Cook for 3–4 minutes until they start to soften and burst, releasing their juices.

4. **Toss and Sauce:** Drain the pasta and add it directly to the skillet with the tomatoes. Pour in about half of your reserved pasta water and the Parmesan cheese. 

5. **Emulsify:** Toss everything together vigorously over medium-low heat for 1 minute. The cheese, butter, and pasta water will marry together into a glossy, velvety sauce. If it looks too dry, add a splash more pasta water.

6. **Serve:** Garnish with fresh basil or parsley and an extra sprinkle of Parmesan. 

---

### 💡 Quick Customization Tips

* **Add Protein:** Toss in cooked shredded chicken, canned tuna, or sautéed shrimp at Step 4.

* **Add Veggies:** Throw in a handful of baby spinach right at the end until it wilts.

red velvet cheesecake cookies

if you love cookies then you will like these becuase i know it will be addictive and that you will want to have the cookies all the time