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Amish Caramel Corn Recipe

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4.9 from 51 reviews

This Amish Caramel Corn recipe creates a deliciously sweet and crunchy treat featuring freshly popped popcorn coated in a rich homemade caramel sauce made with butter and brown sugar. Perfect for snacking or gifting, this classic caramel corn combines simple ingredients with an easy-to-follow method for a delightful indulgence.

Ingredients

Scale

Popcorn

  • 12 cups popped popcorn (about 1/2 cup unpopped kernels)

Caramel Sauce

  • 1 cup (2 sticks) unsalted butter
  • 2 cups packed brown sugar (light or dark)
  • 1/2 cup light corn syrup
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Popcorn: Pop about 1/2 cup of unpopped kernels using your preferred method (stovetop, air popper, or microwave) to yield approximately 12 cups of popcorn. Remove and discard any unpopped kernels. Place the popcorn in a large mixing bowl.
  2. Prepare the Caramel Sauce: In a medium saucepan, melt 1 cup unsalted butter over medium heat. Stir in 2 cups packed brown sugar, 1/2 cup light corn syrup, and 1 teaspoon salt. Bring the mixture to a gentle boil while stirring frequently. Allow it to boil without stirring for 4-5 minutes to develop the caramel consistency.
  3. Add Baking Soda and Vanilla: Remove the saucepan from heat, then stir in 1/2 teaspoon baking soda and 1 teaspoon vanilla extract. The mixture will bubble up and lighten in color, creating a smooth, fluffy caramel sauce.
  4. Coat the Popcorn: Immediately pour the hot caramel sauce over the prepared popcorn. Using a large spatula or wooden spoon, gently toss and stir to coat all the popcorn evenly with the caramel.
  5. Bake for Crispness (Optional but Recommended): Preheat the oven to 250°F (120°C). Spread the coated popcorn in a single layer on a large, rimmed baking sheet lined with parchment paper or a silicone baking mat. Bake for 45-60 minutes, stirring every 15 minutes to ensure even coating and crispiness.
  6. Cool and Serve: Remove the caramel corn from the oven and let it cool completely on the baking sheet. Once cooled, break any large clusters apart. Store in an airtight container for up to two weeks.

Notes

  • The optional baking step helps achieve a crispier caramel corn that’s less sticky.
  • You can substitute dark brown sugar for a richer, more molasses flavor.
  • Store in an airtight container at room temperature to keep the popcorn fresh and crunchy.
  • For a nutty twist, add 1 cup of roasted peanuts or pecans before coating with caramel sauce.

Keywords: Amish caramel corn, caramel popcorn, sweet popcorn snack, homemade caramel corn, buttery caramel popcorn

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