Amish Caramel Corn
Dry roasted peanuts along with perfectly coated caramel popcorn would make a great snack for football season. It would also be the perfect homemade gift for the holidays.
This isn’t a hard recipe to make , it’s just going to take a little time. After the corn is popped and the caramel is made, put the popped corn on a large greased pan with sides. I used a cookie sheet, if you have a roasting pan that would work well. Pour the caramel over the popcorn and mix as best you can.
Put it in the oven for 15 minutes , remove from the oven and turn the popcorn. In the span of 45 minutes you will take the popcorn out of the oven and turn it to coat 3 times. The warm oven keeps the caramel soft. Every time you turn it, it’ll get easier and more popcorn will get coated. After the last turn have a piece of waxed paper ready on a flat surface and take the caramel corn off the baking sheet to cool. I can tell you now, it’s not going to last long. You’ll be making Amish Caramel Corn again! Enjoy!
Amish Caramel Corn
- 4 quarts popped popcorn about 1/2 cup corn kernels like Jolly Time popped.
- 2 cups dry roasted peanuts other nuts like walnuts or pecans work well too.
- 2 cups brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1 cup butter
- 1/2 teaspoon baking soda
- 2 teaspoon vanilla extract
1. Place the popped popcorn onto a large greased baking pan with sides like a cookie sheet or roasting pan. Add the peanuts to the popped corn if using. Set aside.
2. Preheat the oven to 200 degrees. Combine the brown sugar, corn syrup, butter and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3.. 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 about the popcorn not being coated at this point.
4. Bake for 45 minutes, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
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