My Amish Friend's Caramel Corn

My Amish Friend's Caramel Corn

1024
ANITALOUISE 3

"This recipe comes from an Amish family who package this treat for gifts to friends and neighbors every Christmas. It is truly the tastiest, easiest, and most foolproof caramel corn recipe you'll ever find!"

Ingredients

1 h 15 m servings 238 cals
Serving size has been adjusted!

Original recipe yields 28 servings

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Nutrition

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
  2. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
  3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
  4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Reviews

1024
  1. 1278 Ratings

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Most helpful

I've been on AR for several years now & found lots of great recipes, but this is the 1st one that I said "Wow! I've got to rate this one!". Thank you Anita! My 4 yr old is allergic to peanuts ...

Most helpful critical

This came our much better the second time I tried it. If you have a stove that tends to overheat, make sure you cook this on the low setting. In the end, this is a good carmel corn, but nothin...

I've been on AR for several years now & found lots of great recipes, but this is the 1st one that I said "Wow! I've got to rate this one!". Thank you Anita! My 4 yr old is allergic to peanuts ...

Outstanding!! I have made one similar to this for years. One suggestion....use a turkey roaster and a stiff spoon to stir with. The tall sides of the turkey roaster make it so much easier to ...

An easy way to coat the popcorn is to put the popped corn in a paper grocery bag and pour the caramel mixture over it and stir with a wooden spoon, then dump the mixture out onto your baking pan...

Thank you so much for this wonderful recipe -- it's scrumpdillyicious! :) Instead of 1/2 c. light Karo, I used 1/3 c. light Karo and 1/3 c. molasses. This gave it a flavor absolutely identical...

I've made twice. The first was following the recipe exactly and it was AWESOME. It was somewhere between caramel and toffee. The second time, I realized (already into it) that I was out of br...

Update: I am speechless....only because my mouth is stuffed with caramel corn. 5 stars is not enough. I followed other users tips. 1. Baked at 200 for 40-45 minutes stirring every 10-15 min. 2....

This is just the BEST caramel corn! I used 2 bags of microwave popcorn. After corn is popped, I place it in a large paper grocery bag and pour caramel mixture over it (stir with a wooden spoon)....

I've been making this recipe since 1979 and it IS the best caramel corn recipe I ever found! I never use peanuts, though. I use almonds, cashews or pecans. Do use butter - improves it so much,...

Very yummy. I used Orville Redenbacher's Smart Pop Kettle Corn popcorn for this recipe. I lined one of the pans with foil, but ran out when I went to line the other pan. On the unlined pan, t...