The Amish make the best, melt-in-your-mouth caramel corn. With just a few simple ingredients, you can whip up this simple holiday treat in about 1 hour.
This is my go-to recipe for every Thanksgiving and Christmas get-together. Homemade Caramel Corn is a classic. It’s also makes for an excellent gift. I like to fill up those big decorative popcorn cans and hand these out to family, friends, teachers, the bus driver, you name it.
Everyone loves caramel corn. In fact, I often have to hide it around the house. Otherwise, my family would devour it in just a few days.
You can also store it in Ziploc baggies and send it off with the kids in their lunchbox. Pretty sure this gets me some extra hugs around the holidays.
How long can caramel corn be stored?
Popcorn is one of those foods that seems to last forever! In fact, popcorn (including caramel corn) doesn’t spoil or go bad. It just loses its flavor and crispiness over time. But when you store it in an airtight container, it should last up to 3 months.
But if you’re like our family, it’s usually gone within a week. You can also fill up some Ziploc bags and pass them out as gifts.
Why is my caramel corn so sticky?
If you find that your caramel corn is excessively sticky, it hasn’t been cooked properly. Temperature and timing are very important when it comes to making the perfect batch of homemade caramel corn.
Be sure to bring it to the correct temperature. This ensures that when it cools, it dries as a shiny coating rather than a sticky sauce. Also, be sure to take your time when you bring the mixture to a boil. If you’re like me, I tend to get a little impatient. But it’s important that you keep the heat on medium and allow it to come to a boil naturally. You want a nice SLOW bubbling boil.
Tips & Tricks for Making Homemade Caramel Corn
If you use one of those large disposable aluminum pans, clean up is soooo much easier.
You can also make this with molasses instead of light corn syrup, it tastes just like the old-time Cracker Jack caramel popcorn.
Or you can use maple syrup instead of corn syrup if you prefer. Both are equally delish!
I also like to use 1 bag of plain popped corn and 1 bag of regular salty popcorn to give it a sweet-savory combo.
By using this recipe as a base, you have lots of options for mixing up the flavors! You can even add a bit of cayenne pepper to make it spicy.
This rich, buttery, sweet sensation is better than any store-bought caramel corn at a fraction of the price.
Amish Caramel Corn Recipe Melts In Your Mouth
28
servings15
minutes1
minute240
kcalIngredients
7 quarts 7 plain popped corn
2 cups 2 slivered almonds (Can also use dry roasted nuts, honey rosated peanuts, cashews, Macadamia nuts, or pecans)
2 cups 2 brown sugar
1/2 cup 1/2 light corn syrup
1 tsp 1 salt
1 cup 1 butter
1 tsp 1 baking soda
1 tsp 1 vanilla extract
Dash of cayenne pepper
Instructions
- Cook 2 bags of popcorn in the microwave. Two 3.5oz bags of microwave popcorn equals 7 quarts of popped corn.
- Place the popped popcorn into (2) shallow greased baking pans. Set aside. You can also use roasting pans if you prefer. Which makes it a bit easier to stir without any popcorn falling out.
- Preheat the oven to 240 degrees F. While the oven is heating, combine the brown sugar, corn syrup, butter and salt into a saucepan. Bring the mixture to a boil over medium heat, stirring enough to blend. Note: It’s important not to get in a hurry and bring everything to a boil too quickly. You want a nice SLOW bubbling boil.
- Once the mixture begins to boil, continue boiling for 5 minutes while stirring constantly.
- Remove the saucepan from the heat and stir in the baking soda and vanilla. Immediately pour over the popcorn in the baking pans. Stir to coat.
- Bake for 1 hour. But be sure to remove from the oven and give them a good stir every 15 minutes.
- After it’s done baking, line the counter top with waxed paper. Pour the popcorn out onto the waxed paper. Allow the popcorn to cool completely.
- Store in airtight containers. Can be kept for up to 3 months.
