Amish Caramel Corn Recipe
Old-fashioned, oven-crisp caramel corn with a buttery, molasses-kissed coating. Perfect for gifting, snacking, or movie night.
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Servings:
Ingredients
Main Ingredients
- 12 cup popped popcorn air-popped or lightly salted
- 0.6 cup unsalted butter
- 1.1 cup packed light brown sugar
- 0.55 cup light corn syrup
- 0.75 tsp fine salt
- 1 tbsp molasses for deeper flavor
- 1.5 tsp vanilla extract
- 0.5 tsp baking soda
Instructions
Preparation Steps
- Heat oven to 250°F. Line two rimmed baking sheets with parchment. Place popcorn in a large bowl.
- Melt butter in a medium saucepan over medium heat.
- Stir in brown sugar, corn syrup, molasses, and salt. Bring to a gentle boil, stirring until smooth.
- Simmer 4–5 minutes without stirring until glossy and slightly thickened.
- Remove from heat. Quickly stir in vanilla and baking soda; the caramel will foam.
- Immediately drizzle caramel over popcorn. Toss with a spatula until evenly coated.
- Spread popcorn on prepared sheets. Bake 45 minutes, stirring every 15 minutes.
- Cool completely on the pans. Break into clusters and store airtight.
Notes
For a nutty twist, stir in 1–2 cups roasted peanuts before baking. To keep it crisp, store in an airtight container for up to 1 week; refresh on a sheet pan at 250°F for 5–7 minutes if it softens.
This recipe is an original creation inspired by classic Amish Caramel Corn Recipe flavors. All ingredient ratios and instructions are independently developed.