Amish Caramel Corn

Amish Caramel Corn – an easy delicious treat perfect anytime of the year!

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. First ,lets get all of our ingredients measured out and the popcorn popped.

Amish Caramel Corn ingredients:

• 4 quarts popped popcorn
• 2 cups dry roasted nuts or the nut of your choice
• 2 cups brown sugar
• 1/2 cup light corn syrup
• 1 Teaspoon salr
• 1 cup butter
• 1/2 Teaspoon baking soda
• 2 Teaspoons vanilla

We start the recipe by preheating the oven to 200 degrees and popping 4 quarts of popcorn.  You can use an air popper popcorn maker if you have one or make popcorn the old fashioned way by placing oil in a large pot along with the popcorn kernels.  I’m sure there are instructions on the container of popcorn kernels for making it on the stove if you don’t have an air popper.  Place the popped corn on a greased rimmed baking sheet with sides, a cookie sheet works well or a roasting pan.

Add the nuts to the popped corn. I used dry roasted peanuts but you could use any nut you have on hand.  Walnuts or pecans would work just fine.

Place one cup of butter in a medium saucepan along with  2 cups brown sugar.

Add 1/2 cup corn syrup to the pan.

Add 1 Teaspoon salt to the pan.

Cook and stir the mixture under medium heat until it comes to a boil. When the mixture begins to boil, boil for five minutes while stirring constantly.  Remove the pan from the heat and stir in the baking soda and vanilla. The mixture will become very light and foamy after you add the baking soda.

Immediately pour the mixture over the popcorn and nuts on the baking sheet, stir to coat. Don’t worry about the popped corn not being completely coated. Place the pan into the oven and bake for 15 minutes, remove the pan from the oven and stir the popcorn to coat it. Place it back into the oven for 15 minutes, remove it and stir to coat and place it back into the oven.

At this point, when you take the caramel corn out of the oven for the second time and stir it, if it’s coated sufficiently for you, you don’t have to place it back in the oven for the 3rd time.  If it’s not coated the way you would like, place it back into the oven and bake 15 minutes more. The reason the popcorn has three 15 minute bake times is to keep the coating hot so you can coat the popcorn.

Line your counter top with wax paper and dump the caramel corn onto it.  Separate the caramel corn into pieces and let it cool completely, then store in airtight containers.

Amish Caramel Corn is an easy to make treat for your family and also to give as gifts to others.  Packaged up into bags, this delicious treat is perfect for…

• Halloween Treats
• A homemade gift for the holidays
• Bake Sales
• Office Parties
•  Football Parties and Tailgating

   Amish Caramel Corn – make it and ENJOY!

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Amish Caramel Corn

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: Amish Caramel Corn

Servings: 28

Author: Mary Malone

Ingredients

• 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

Instructions

• 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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