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!
PIN IT FOR LATER
Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Amish Caramel Corn
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.
Looking for more popcorn recipes, try these from other bloggers.
Easily I to but I dream the brief should prepare more info then it has.
What temperature of oven?
200 degrees Charlotte
We would take a bowl of this any time! Very nicely done.
My mom use to make caramel corn for us, when we were kids. Yours looks absolutely wonderful!!
That caramel corn looks amazing. Pinning to try!
Yum! Caramel popcorn is something my Grandma would make all the time when I was a kid… She’ll be really excited when I show her your recipe! 🙂 Found you at the Wednesday Round up link party! 🙂
Thank you for taking the time to visit Giovanna, I appreciate it. I hope your Grandma makes it for you!!
This does sound addicting – I don’t think it would make it out of my kitchen before it was all gone. Thank you for sharing at Share It One More Time. Cathy
Thank you so much for attending week 3 of #PureBlogLove and linking your fantastic blog post. I have very fond memories of caramel corn from childhood so I would really love to try this recipe out.
I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight . Have a great day!
Nicole
http://picnicnz.blogspot.co.nz/
Thank you Nicole!
Thank you so much for attending week 3 of #PureBlogLove and linking your fantastic blog post. I love this blog post! Thank you so much for sharing it with us tonight! I will sharing it on our social media!!!! I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight .
Have a great day!
XO
Heidy L. McCallum
themccallumsshamrockpatch.com
Thank you Heidy!
What a fun recipe. Thanks for sharing with Foodie Friends Friday!
Thank you Lois for the opportunity to share!
This looks so good! I’m drooling right now. Pinned. We had so much fun partying with you at our last party. We hope to see you tonight’s party at 7 pm. We love to see what you have been working on! http://loulougirls.blogspot.com/
Happy Monday! Lou Lou Girls
Yum! Thanks for linking up!
Your welcome!
Wow ! I am making your recipe this year for Christmas. Please don’t be offended, but I have some Watkins butter flavored extract hiding in the pantry that I will switch out for the vanilla. I was saving it for the right time, right recipe. Thank-you for sharing your recipe 🙂
You’re welcome Joanne!
Works every time. Very easy
Hands down the BEST caramel corn recipe ever. It’s so good it’s addicting. Sweet, but not too sweet, hint of salty, crunchy peanuts. Delicious!
First time making It. It was so delicious. My kids and grandkids love it. I will be making this.
Thank You 😊
Thank YOU! So glad the caramel corn was good!
Everything came out great. Love easy and delicious combinations
So glad you enjoyed the caramel corn!
This was a hit at our 4th of Jult party but we did think it was a bit chewy for the caramel. What would you suggest to make it a bit harder maybe cook the caramel a little longer?
I wouldn’t cook the caramel longer Honey, I’d bake it longer. If you’ve looked at it at taking it out of the oven 3 times and you think it would be too chewy, put it back in the oven for a forth time to see if that crisps it up the way you want it. Just be-careful that you don’t burn it.
Very similar to my recipe.
I’d suggest substituting butter flavoring for the vanilla. After the syrup is ready I quickly add the dry roasted peanuts to the syrup before pouring the syrup over the popped corn. I also stir every 15 minutes for an hour.
Substitute butter flavoring for the vanilla. You won’t be sorry