Amish Caramel Corn

A delicious and addictive treat that’s perfect for snacking on while watching a movie or just hanging out. The combination of sweet caramel, crunchy popcorn, and salty peanuts will satisfy all your cravings.

close up view of caramel popcorn in bowl

❤️ Why you’ll love this recipe

  • It’s easy to make: This recipe doesn’t require any special equipment, and the steps are straightforward. It’s a great recipe to make with kids or for a movie night with friends.
  • It’s customizable: You can add your own twists to this recipe by experimenting with different types of nuts, spices, or even candy. The possibilities are endless, and you can make it your own.
  • It’s great for gifting: This popcorn makes a great gift for friends, family, or coworkers. You can package it in a cute jar or bag and personalize it with a note. It’s a thoughtful and tasty gift that anyone would appreciate.

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

ingredients on marble counter.

You’ll need the following ingredients:

  • plain microwave popcorn popped
  • honey-roasted peanuts
  • brown sugar
  • light corn syrup
  • salt
  • butter
  • baking soda
  • cinnamon


Step One: lay out popcorn

popped popcorn spread out on baking dish.

Preheat the oven to 250 degrees F. Line a 13 x 9 inch baking dish with parchment paper. Pour the popped popcorn into the dish and set it aside.

Step Two

small saucepan of homemade caramel sauce.

In a small saucepan, combine the brown sugar, corn syrup, butter, and salt. Place the saucepan over medium heat and bring the mixture to a low boil, stirring constantly. It’s important to keep a close eye on the mixture because it can bubble over and burn quickly. Once it reaches a low boil, let it cook for 3-4 minutes while stirring continuously. The mixture should slightly thicken and darken in color.

Remove the caramel from the heat and stir in the baking soda and cinnamon until it’s evenly distributed.

Step three

pouring caramel sauce onto popcorn.

Pour the caramel over the popcorn: Pour the caramel over the popcorn and use a spatula to mix it together. The caramel may be sticky and hard to combine, but don’t worry, it will spread out as it bakes.

Bake the popcorn: Bake the popcorn in the oven for 1 hour, stirring every 20 minutes. This ensures that the popcorn is evenly coated with caramel and bakes evenly.

🥫 Storage instructions

Store at room temperature: Once the popcorn has cooled completely, store it in an airtight container at room temperature for up to a month. Make sure the container is tightly sealed to prevent air from getting in and making the popcorn stale.

Keep away from moisture: It’s important to keep the popcorn dry to prevent it from getting soggy or stale. Avoid storing it in the fridge or freezer if possible, as moisture can accumulate and affect the texture and flavor of the popcorn.

Re-crisp stale popcorn: If your popcorn has gone stale or lost its crunch, you can re-crisp it in the oven. Spread the popcorn on a baking sheet and bake it in a 250-degree F oven for 5-10 minutes until it’s crispy again.

🔍 FAQs

Can I substitute the honey-roasted peanuts with regular peanuts or other nuts?

Yes, you can use any nut you like, or omit them altogether. If you use skip the nuts, you may want to add a pinch more of salt to the caramel to balance out the sweetness.

Can I make this recipe without corn syrup?

Yes, you can substitute the corn syrup with an equal amount of honey or maple syrup. Keep in mind that the flavor will be slightly different, but it will still be delicious.

How can I prevent the caramel from burning?

It’s important to stir the caramel constantly while it’s cooking to prevent it from burning. If you notice that it’s starting to darken too quickly, you can lower the heat slightly and continue stirring. Also, make sure you remove the caramel from the heat as soon as it starts to thicken and darken in color.

👩🏻‍🍳 Expert tips

  • Use plain, unsalted popcorn: It’s important to use plain popcorn for this recipe, as the caramel and peanuts provide enough flavor and saltiness. Avoid using buttered or salted popcorn, as it can overpower the other flavors and make the popcorn too salty.
  • Stir the caramel constantly: It’s crucial to stir the caramel constantly while it’s cooking to prevent it from burning or sticking to the pan. Use a sturdy whisk or spatula to keep the mixture moving.
  • Stir the popcorn frequently: It’s important to stir the popcorn every 20 minutes while it’s baking to ensure that it bakes evenly and the caramel coats each kernel. Use a spatula or wooden spoon to mix the popcorn together and break up any clumps.
  • Let the popcorn cool completely before storing: It’s important to let the popcorn cool completely on the counter before storing it in an airtight container. If you store it while it’s still warm, it can create condensation and make the popcorn soggy.

📘 Related Recipes

🍽 Serve it with

popcorn and honey roasted peanuts in bowl.

📖 Here’s the recipe

bowl of amish caramel corn

Amish Caramel Corn

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Serving Size 12 servings



  • 3.5 ounce bag plain microwave popcorn popped
  • 1 cup honey-roasted peanuts
  • 1 cup brown sugar
  • ¼ cup light corn syrup
  • ½ teaspoon salt
  • ½ cup butter
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon


  • Prep. Place the popped popcorn into a 13 x 9 dish lined with parchment paper. Preheat the oven to 250 degrees
  • Make the caramel. Combine the brown sugar, corn syrup, butter, and salt in a large saucepan. Bring to a low boil and let it cook for 3-4 minutes, stirring constantly. Do not turn your back on it! (If it bubbles over or burns, it will make a mess.). Remove from heat when it has slightly thickened. Add the baking soda and cinnamon.
  • Pour. Pour over the popcorn and stir well. It may be sticky and hard to combine, but you’ll stir as it bakes. Bake for 1 hour, stirring every 20 minutes. Remove the parchment paper from the baking dish and allow it to cool on the counter completely before storing.
  • Bake. Bake for 1 hour, stirring every 20 minutes. Remove the parchment paper from the baking dish and allow it to cool on the counter completely before storing.


If you don’t have parchment paper, that’s okay.  Just soak your pan when you’re done.
This recipe will double just fine but you’ll need 2 dishes. 
Calories: 273kcal | Carbohydrates: 30g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 329mg | Potassium: 157mg | Fiber: 2g | Sugar: 23g | Vitamin A: 251IU | Vitamin C: 0.002mg | Calcium: 33mg | Iron: 1mg
Amish Caramel CornAmish Caramel Corn

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