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 plain popped corn
2 cups slivered almonds (Can also use dry roasted nuts, honey rosated peanuts, cashews, Macadamia nuts, or pecans)
2 cups brown sugar
1/2 cup light corn syrup
1 tsp salt
1 cup butter
1 tsp baking soda
1 tsp 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. Sprinkle the slivered almonds or nuts of your choice on top. 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 in 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 them from the oven and give them a good stir every 15 minutes.
- After it’s done baking, line the countertop with waxed paper. Pour the popcorn out onto the waxed paper. Allow the popcorn to cool completely.
- Store in airtight containers. It can be kept for up to 3 months.
i’ve been looking for a great caramel popcorn recipe and I finally found it here. awesome!
I have a question: I made this recipe and it tastes great but it’s not shiny, it’s surgery caramel. What did I do wrong? I used molasses instead of corn syrup. Thank you in advance!
Hi Nancy! I think the reason your popcorn wasn’t shiny was because of the molasses.
It has a lot more sugar than corn syrup, so the sugar is more likely to crystallize, which makes it dull/less shiny.
I recommend using corn syrup, or trying a new recipe made for molasses.
Here’s one that looks good: https://www.crosbys.com/molasses-caramel-corn/
Hope this helps!
Did you stir the syrup while it was cooking? Don’t stir until it come to temperature. Also make it on a cloudy day. The humidity can cause it to go sugary.
When do I add the nuts? Before, during, or after baking?
Hi Tami, great question! You’ll want to add the nuts on top of the popcorn on the baking sheet before baking.
A dash of Cayenne Pepper sounds interesting…..substitute butter flavoring for the vanilla. You’ll be glad you did. 😋
May margarine be substituted for the butter, I have people with a dairy allergy?
Hi, Maria!
Yes, you can use margarine instead. Here are some things to remember, though.
– Margarine will alter the flavor of the caramel coating. Butter provides a rich, creamy taste that margarine may not fully replicate.
– The texture may be slightly different but not terribly so.
– Margarine has a lower melting point than butter.
So, to use margarine, incorporate these tips:
– Use a stick margarine with at least 80% fat content for best results.
– Avoid using low-fat or spreadable margarines, as they contain more water and may not produce the desired caramel consistency.
– You may need to adjust the cooking time slightly, as margarine can burn more easily than butter.
Hope that helps!!
Thank you so much for sharing your recipe.. Your extra details are exactly what a person needs to make the best batches of Caramel Corn. I have making caramel popcorn for years I am curious what is ‘butter flavoring? What section of a store would it be located? How much do you use?
Thank you so much for your help❣️Lori
Hi, Lori!
I don’t know how much to add since I’ve never used that particular trick, but maybe Margie will see this and respond.
As for what it is — think of it as butter extract. You can typically find it either near the popcorn or with the other extracts (vanilla, almond, etc.) on the baking aisle. Hope that helps! 🙂