This Amish Caramel Corn is a classic treat. With homemade caramel baked with delicious crunchy popcorn, this is the best way to satisfy your sweet tooth.
It is that time of year I have a tendency to make and crave caramel corn. It could be that I love the aroma as it is baking in my oven. Or it could be that it is the color of fall. Or simply that caramel and I have a great relationship – and well, simply, I just love caramel. So add a little popcorn to it well I can’t resist.
Kitchen tools used to make Amish Caramel Corn:
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MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of its durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
SHEET PAN: I love using a larger sheet pan while cooking because I feed my seven-year-old family. I love these pans so much that I have 9!
As a family that loves homemade popcorn recipes, here are just a few of our other favorites:
- Garlic & Herb Popcorn
- Red Velvet Cake Popcorn
- Skittles Popcorn
- Rudolph Popcorn
- Deconstructed Snowman Popcorn
- Cinnamon White Chocolate Kettle Corn
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Amish Caramel Corn
Ingredients
- 7 quarts plain popped popcorn
- 2 cups dry roasted peanuts optional
- 2 cups brown sugar packed
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1 cup margarine
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
- Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Boil for 5 minutes while stirring constantly.
- Remove from the heat and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don’t worry too much at this point about getting all of the corn coated.
- Bake for 1 hour, removing the pans and giving them each a good stir every 15 minutes. Line the countertop with wax paper. Dump out onto the waxed paper and separate the pieces. Allow to cool completely (this part is important as I burnt my mouth once because I didn’t wait), then store in airtight containers or resealable bags, if it lasts that long.
My review: Great recipe! Easy to do and comes out with a beautiful color.
Kids review: This recipe doesn’t make enough; it does, but not for us! I usually have to double it, especially when I make it for my kid’s friends or our daycare family. They gobble this up so quickly that the only thing left in the end is…..well, nothing!
Gift idea: This gift is for friends, family, or your kid’s teachers. Make a paper cone out of any paper color, I like natural brown. And even tie a little ribbon at the top of the cone to make a little handle. So cute.
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