Amish Caramel Corn Recipe Melts In Your Mouth (2024)

Last Updated on: February 19, 2024

Jump to Recipe

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.

Amish Caramel Corn Recipe Melts In Your Mouth

Servings

servings

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)

Did you like the recipe?

Click on a star to rate it!

Average rating 4.9 / 5. Vote count: 65

No votes so far! Be the first to rate this post.

Thanks!

Share on social media:

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Melt In Your Mouth ChickenAmish Sugar Cookies RecipeAmish Potato Salad (Old-Fashioned Recipe)Grandma’s Amish Sugar Cream Pie RecipeAmish Breakfast Casserole RecipeCaramel Apple Martini (Easy Recipe)

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.

Read The Full Story ›

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.

How do you fix caramel that is too soft? ›

Here's how to make soft caramel harder: Put the caramel back in the pot, add 2-3 tablespoons of water, and remelt the caramel. Cook the caramel until it reaches the correct temperature, and pour it back into a foil-lined pan.

Get More Info Here ›

How do you make caramel more liquidy? ›

Caramel is a deliciously sweet sauce that can turn up the volume on any dessert it's added to. But if you're hoping to drizzle caramel over vanilla ice cream or getting ready to dip apples for a fall celebration, you need a sauce that's not too thick. To thin caramel, just add some cream or water over heat.

Discover More Details ›

Does Amish popcorn taste different? ›

Amish Country Popcorn sells four colorful varieties: Red, Purple, Blue, and Midnight Blue. Each colored one has its own unique taste. Many people describe the Blue and Midnight Blue as sweet and the Red and Purple as savory.

Learn More Now ›

How long do you microwave Amish popcorn? ›

In the Microwave:

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. Cook on high for 2 - 3 minutes.

Read On ›

Why do you put water in the microwave before popcorn? ›

Try microwaving a glass of water first to help create a humid environment for your kernels. This will help the kernels remain tender, rather than tough.

See Details ›

What's the difference between caramel corn and kettle corn? ›

While both caramel corn and kettle corn are sweet, caramel corn is richer in flavor and texture. Historically sweetened with molasses, caramel corn is most-often candy-coated. The thin, crunchy, sweet coating is derived from melted sugar. The coating is applied after popping.

See Details ›

Is white or yellow popcorn better for caramel corn? ›

Yellow popcorn has a slightly stronger flavor than white popcorn and can hold up well to a variety of toppings, such as butter, cheese, and caramel. It is also a good source of fiber and vitamin A.

Know More ›

Why does my caramel corn get grainy? ›

Graininess occurs when the sugar in caramel sauce hasn't completely dissolved before adding in butter and heavy cream or if the caramel is cooled too quickly. Luckily, you can bring grainy caramel sauce back to a smooth, creamy consistency with an easy fix. Simply reheat it on the stovetop and add more liquid.

Find Out More ›

Why won't my caramel melt? ›

Instead of stirring, you gently swirl the melted sugar around in the pan to keep it moving and avoid burn spots. The agitation of stirring can cause the sugar to grab on to any unmelted crystals on the sides of the pan, and crystallization, or chunks of sugar, form in your caramel and they won't melt.