Amish Caramel Corn Recipe Melts In Your Mouth (2024)

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Amish Caramel Corn Recipe Melts In Your Mouth (1)

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.

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Amish Caramel Corn Recipe Melts In Your Mouth (2)

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Amish Caramel Corn Recipe Melts In Your Mouth

Servings

28

servings

Prep time

15

minutes

Cooking time

1

minute

Calories

240

kcal

Ingredients

  • 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.
Amish Caramel Corn Recipe Melts In Your Mouth (3)

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Amish Caramel Corn Recipe Melts In Your Mouth (2024)

FAQs

Why is my homemade caramel corn soggy? ›

Baking the caramel-coated popcorn helps to set the caramel sauce. By skipping this step, the caramel corn will become soggy.

What happens if you forgot the baking soda in caramel corn? ›

What happens if you forgot the baking soda in caramel corn? Baking soda is basically what makes the caramel corn chewy with a little bit of crunch.

Does Amish popcorn taste different? ›

Our Blue Popcorn and Midnight Blue Hullesss Popcorn often have a slightly sweet and nutty taste, more pronounced than that of traditional yellow or white popcorn. Our Purple Popcorn is known for its mild and somewhat nutty flavor, and our Red Popcorn has a slightly sweeter taste compared to the others.

What is the secret ingredient in popcorn? ›

The flavor all comes down to one ingredient: Flavacol. You've likely never heard of Flavacol because, really, only movie theaters use it. Essentially, it's butter-flavored salt. It's a really fine, bright orange powder that adds that buttery flavor you crave and the signature yellow color.

How do you make caramel more liquidy? ›

To thin caramel, just add some cream or water over heat. Melt caramel loaves in the oven. You can also add corn syrup or lemon juice to caramel sauces to prevent them from crystallizing.

Why did my homemade caramel get hard? ›

The water evaporates, leaving sugar crystals behind. If even one sugar crystal falls back into the pan of cooking caramel, it starts a chain reaction of sugar crystals and the entire pan will harden. The result? Gross, grainy caramel that is unusable in most recipes.

Why is my caramel liquidy? ›

Add more sugar to the sauce.

Most caramel sauces are made by caramelizing sugar and adding milk and a little salt. If you increase the amount of sugar in the recipe you'll end up with a thicker caramel. Try increasing the sugar by about 1/3.

Why does my caramel corn get grainy? ›

Why is my Caramel Corn Grainy? Grainy caramel (or crystalized caramel) happens when the sugar crystals in the caramel seize up or cling together.

Why is my sugar not dissolving for caramel? ›

Make absolutely certain the pan is clean AND your sugar is clean and free from impurities like dirt or residue. Sugar crystals can hook up with those impurities causing your caramel to seize and crystallize.

Why is my caramel popcorn bitter? ›

Overheating the mixture. Be very careful as you heat your caramel. Follow the recipe carefully, and never melt your caramel on your stove's highest setting—it will cause the caramel to scorch and taste burnt. Once it gets a burnt or bitter flavor, it can't be saved.

How much oil for amish country popcorn? ›

Place 1/2 cup (4oz.) of Amish Country Popcorn into the bottom of the bowl. Add 3 tablespoon of oil to popcorn (optional). Put the lid on the popper and place it into the microwave.

How is Amish butter made? ›

Amish butter typically only has two ingredients: pasteurized cream and salt. However, it can be found in both salted and unsalted varieties, just like stick butter. Its slow-churning method creates a creamy and rich flavor. Amish butter is low on carbs, vegetarian, and gluten-free.

How did they make popcorn in the olden days? ›

Some threw kernels in hot ashes, stirred, and sifted out the popped corn. Others tried cooking popcorn in kettles filled with fat, lard or butter. A more popular method was cooking popcorn over an open fire in a wire box with a long wooden handle. Charles Cretors, founder of C.

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