Irresistible Amish Caramel Corn Recipe – A Sweet Snack Everyone Will Love

Name: Amish Caramel Corn
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 3.5 ounce bag plain microwave popcorn (( popped about 10 cups)); 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

This Amish caramel corn is the perfect mix of sweet caramel and crispy popcorn—a snack that’s hard to put down and even easier to share! The honey-roasted peanuts add an extra layer of flavor that makes each bite deliciously addictive.

This recipe is simple, without fancy gadgets, and the steps are easy to follow. It’s perfect for watching parties, gatherings, or having a relaxing night at home.

This popcorn also makes a thoughtful and delicious gift for loved ones or colleagues. Pack it in a nice jar or bag and add a personal touch with a note. It’s a considerate and yummy present anyone would love.

Amish Caramel Corn

Prep Time 20

Cook Time 1

Total Time 1 20

Serving Size servings

Equipment

Rimmed baking sheet
Parchment paper
13 x 9-inch baking dish

Ingredients

3.5 ounce bag plain microwave popcorn ( popped about 10 cups)
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

Instructions

Prep. Preheat the oven to 250°F, and line a 13 x 9-inch baking dish with parchment paper. Place the popped popcorn into the prepared dish, spreading it evenly.
Make the caramel. Combine the brown sugar, corn syrup, butter, and salt in a large saucepan. Then, bring the mixture to a low boil over medium heat, stirring constantly. Allow it to cook for 3-4 minutes, stirring until slightly thickening. Be careful not to let the mixture boil over or burn. Once thickened, remove from heat and stir in the baking soda and cinnamon until fully combined.
Pour. Pour the caramel mixture over the popcorn and stir until the popcorn is evenly coated. The mixture may be sticky, but it will become easier to stir as it bakes.
Bake. Bake the caramel corn for 1 hour, stirring every 20 minutes to make sure it has an even coating. After baking, remove the parchment paper with the caramel corn from the baking dish and let it cool completely on the counter before storing.

Notes

Before you start, make sure your popcorn is freshly made and dispose of unpopped kernels. These hard bits can catch you off guard and ruin the snack, so check your popcorn carefully before you add the caramel.

Stick to plain popcorn for this recipe because the caramel and peanuts will add all the flavor and salt you need. Don’t use buttered or salted popcorn because it might overwhelm the taste and make it too salty.

When baking, spread the popcorn in a flat layer on your baking sheet. If you pile it up, the caramel might not cover everything evenly, and you could end up with some soggy or overly sticky spots.

Keep the oven door closed, but stir the popcorn every 20 minutes to keep it cooking evenly. This will help coat each piece in caramel and prevent any big clumps.

If you don’t have parchment paper to line the pan, it’s okay. Just soak your pan in hot water later for easier cleaning.

Feel free to add extra chocolate chips or pretzels, but wait until the caramel corn has fully cooled down. Adding them when it’s hot might make them melt or go soft.

If you’re making a big batch, use two baking dishes to avoid overcrowding.

Always let the caramel corn cool down before storing it to make sure it gets nice and crispy and doesn’t stick together.

More Tips:

Make sure you measure all your ingredients and have them ready before starting the caramel. You won’t have time to measure things once you begin cooking it, and being prepared helps you not burn the caramel.

Keep stirring the caramel while it cooks to avoid burning it, especially as it gets thicker. A saucepan with a thick bottom is best because it spreads the heat evenly and stops areas from getting too hot and burning the caramel.

If you’re living somewhere high up, the caramel might cook quicker and not need as long on the stove. Watch it closely and cook it for a shorter time if you see it getting thick faster. For more information on adapting baking recipes for high altitudes, check out this helpful guide from King Arthur Baking.

Drop a bit into a glass of cold water to check if the caramel is done. It should turn into a soft ball that keeps its shape but is still soft. It needs to cook longer if it falls apart or is too liquid.

If your caramel corn gets soft, you can make it crispy again by spreading it on a baking sheet and heating it in a 250°F oven for 10 minutes. Cool it down before you store it.

When pouring the caramel over the popcorn, do it fast to cover it all evenly, but be careful since hot caramel can burn you. Mix it with a big spoon or spatula and do it well because it will get hard as it cools. Try to mix everything well but quickly.

Before mixing the caramel and popcorn, spray a non-stick spray on your spoon or spatula. This helps stop the caramel from sticking too much, making mixing easier. If you’re looking for another way to enjoy the delicious flavor of homemade caramel, check out my soft stovetop caramel recipe.

close up view of caramel popcorn in bowl

Serving Suggestions

Serve this caramel corn with hot apple cider, chocolate-covered pretzels, fresh fruit slices like apples or pears, a cheese platter with mild cheeses, and spiced nuts.

Key Ingredients and Tools

To make this caramel corn recipe, you’ll need these things:

Plain Microwave Popcorn: Pick the kind without salt so the caramel taste can stand out without clashing with other flavors. You can use popcorn in an air popper or on the stove with plain kernels if unavailable.
Light Corn Syrup: It makes the caramel smooth and shiny. While it’s usually available in the baking aisle, some smaller stores might not carry it. If you have trouble finding it, check in a larger grocery store or a specialty baking shop. You can replace light corn syrup with the same amount of maple syrup or honey.
Honey-Roasted Peanuts: Add honey-roasted peanuts for a sweet and salty mix with the caramel corn. If you don’t have honey-roasted peanuts, plain roasted peanuts with a bit of salt on them work, too. Or, you can mix it up with different nuts.
Parchment Paper: This stops the caramel corn from sticking to the tray, which also helps clean up. If you don’t have parchment paper, non-stick baking spray is a good backup.

These items are crucial to make sure your caramel corn tastes great and is easy to make. Remember, the substitutions will also change the outcome slightly, but feel free to try them if you’re in a pinch.

If you’re in the mood for more cozy, homemade treats, don’t miss out on my Spice Cake Recipe.

Troubleshooting and Help

Can I use buttered microwave popcorn instead of plain?

You can, but the caramel might be a little saltier and richer than intended. If you don’t mind that, go for it! Just be aware that it might change the overall flavor balance a bit.

What if I don’t have a 13 x 9-inch baking dish?

No worries! You can use a large-rimmed baking sheet or split the popcorn between two smaller dishes. Make sure the popcorn is spread out in a single layer so it bakes evenly.

What if my caramel turns out too thick or hard to stir?

If the caramel is too thick, you might have cooked it too long. Next time, try reducing the cooking time slightly. For now, you can try heating it gently on low heat to loosen it up, but be careful not to burn it.

My caramel corn didn’t come out as crispy as I wanted. What happened?

This can happen if the caramel wasn’t cooked long enough or the caramel corn didn’t bake long enough. Next time, make sure the caramel reaches a slightly thickened consistency before pouring it over the popcorn and be sure to bake it for the full hour, stirring every 20 minutes.

Can I double the recipe?

Absolutely! This recipe doubles well. Make sure you have two baking dishes or a large enough baking sheet to spread out the popcorn so it bakes evenly.

What should I do if my caramel starts to burn?

If you notice the caramel is starting to burn, immediately remove it from the heat and stir in the baking soda and cinnamon. You might end up with a slightly darker caramel, but it should still taste good. Next time, try lowering the heat slightly and keep a closer eye on it.

Hopefully, these extra tips will give you more confidence to tackle this recipe! Remember, even if things don’t go perfectly, it’s all part of the learning process—and you’ll still have a delicious treat to enjoy.

Storage Instructions

To keep your caramel corn fresh, make sure it’s completely cool before putting it in an airtight jar or a zip-lock bag. Keep it in a cool, dry spot at room temperature, and it should remain crunchy and tasty for about a week.

If it gets less crunchy, you can make it crisp again by spreading it on a baking sheet and heating it in the oven at 250°F for around 10 minutes. Wait for it to cool down before you serve it again.

It’s not a good idea to freeze this caramel corn because the caramel can turn sticky and lose its crunch after you thaw it. It’s better to make it fresh and eat it within a few days to get the best flavor and texture.

If you must make it ahead of time, try to do it just a day or two before you need it to keep it as fresh as possible.

This Amish Caramel Corn is a simple yet tasty snack that’s perfect for any time. It’s an excellent way to make something special without too much trouble – just good, plain comfort food that will make everyone happy.

Whether you’re making it for a party, gifting it to friends, or just enjoying it at home, it’s sure to be a hit. Give it a try, and see how quickly it becomes a favorite in your household!

If you love the combination of caramel and apples, you’ll want to try my Easy Caramel Apple Cobbler. It’s a warm, comforting dessert that pairs perfectly with a scoop of vanilla ice cream.

Irresistible Amish Caramel Corn Recipe – A Sweet Snack Everyone Will Love