Amish Caramel Corn Recipe Melts In Your Mouth (2024)

Last Updated on: February 19, 2024

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Amish Caramel Corn Recipe Melts In Your Mouth (1)

The Amish make the best, melt-in-your-mouth caramel corn. With just a few simple ingredients, you can whip up this simple holiday treat in about 1 hour.

This is my go-to recipe for every Thanksgiving and Christmas get-together. Homemade Caramel Corn is a classic. It’s also makes for an excellent gift. I like to fill up those big decorative popcorn cans and hand these out to family, friends, teachers, the bus driver, you name it.

Everyone loves caramel corn. In fact, I often have to hide it around the house. Otherwise, my family would devour it in just a few days.

You can also store it in Ziploc baggies and send it off with the kids in their lunchbox. Pretty sure this gets me some extra hugs around the holidays.

How long can caramel corn be stored?

Popcorn is one of those foods that seems to last forever! In fact, popcorn (including caramel corn) doesn’t spoil or go bad. It just loses its flavor and crispiness over time. But when you store it in an airtight container, it should last up to 3 months.

But if you’re like our family, it’s usually gone within a week. You can also fill up some Ziploc bags and pass them out as gifts.

Why is my caramel corn so sticky?

If you find that your caramel corn is excessively sticky, it hasn’t been cooked properly. Temperature and timing are very important when it comes to making the perfect batch of homemade caramel corn.

Be sure to bring it to the correct temperature. This ensures that when it cools, it dries as a shiny coating rather than a sticky sauce. Also, be sure to take your time when you bring the mixture to a boil. If you’re like me, I tend to get a little impatient. But it’s important that you keep the heat on medium and allow it to come to a boil naturally. You want a nice SLOW bubbling boil.

Tips & Tricks for Making Homemade Caramel Corn

If you use one of those large disposable aluminum pans, clean up is soooo much easier.

You can also make this with molasses instead of light corn syrup, it tastes just like the old-time Cracker Jack caramel popcorn.

Or you can use maple syrup instead of corn syrup if you prefer. Both are equally delish!

I also like to use 1 bag of plain popped corn and 1 bag of regular salty popcorn to give it a sweet-savory combo.

By using this recipe as a base, you have lots of options for mixing up the flavors! You can even add a bit of cayenne pepper to make it spicy.

This rich, buttery, sweet sensation is better than any store-bought caramel corn at a fraction of the price.

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Amish Caramel Corn Recipe Melts In Your Mouth (2)

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Amish Caramel Corn Recipe Melts In Your Mouth

Prep time

15

minutes

Cooking time

1

minute

Calories

240

kcal

Ingredients

  • 7 quarts plain popped corn

  • 2 cups slivered almonds (Can also use dry roasted nuts, honey rosated peanuts, cashews, Macadamia nuts, or pecans)

  • 2 cups brown sugar

  • 1/2 cup light corn syrup

  • 1 tsp salt

  • 1 cup butter

  • 1 tsp baking soda

  • 1 tsp vanilla extract

  • Dash of cayenne pepper

Instructions

  • Cook 2 bags of popcorn in the microwave. Two 3.5oz bags of microwave popcorn equals 7 quarts of popped corn.
  • Place the popped popcorn into (2) shallow greased baking pans. Sprinkle the slivered almonds or nuts of your choice on top. Set aside. You can also use roasting pans if you prefer, which makes it a bit easier to stir without any popcorn falling out.
  • Preheat the oven to 240 degrees F. While the oven is heating, combine the brown sugar, corn syrup, butter, and salt in a saucepan. Bring the mixture to a boil over medium heat, stirring enough to blend. Note: It’s important not to get in a hurry and bring everything to a boil too quickly. You want a nice SLOW bubbling boil.
  • Once the mixture begins to boil, continue boiling for 5 minutes while stirring constantly.
  • Remove the saucepan from the heat and stir in the baking soda and vanilla. Immediately pour over the popcorn in the baking pans. Stir to coat.
  • Bake for 1 hour. But be sure to remove them from the oven and give them a good stir every 15 minutes.
  • After it’s done baking, line the countertop with waxed paper. Pour the popcorn out onto the waxed paper. Allow the popcorn to cool completely.
  • Store in airtight containers. It can be kept for up to 3 months.
Amish Caramel Corn Recipe Melts In Your Mouth (3)

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Amish Caramel Corn Recipe Melts In Your Mouth (2024)

FAQs

Why is my homemade caramel corn soggy? ›

Baking the caramel-coated popcorn helps to set the caramel sauce. By skipping this step, the caramel corn will become soggy. Why is my caramel corn soggy? Caramel corn will taste soft and chewy right out of the oven.

What happened to Orville caramel popcorn? ›

Yes, we've discontinued the Melt On Caramel Gourmet Popping Corn. We're so sorry for your inconvenience. Thanks for sharing your interest, we definitely will inform our team you want it back!

How do you fix too soft caramel? ›

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test. Details on how to use this method can be found here.

How do you make caramel more liquidy? ›

To thin caramel, just add some cream or water over heat. Melt caramel loaves in the oven. You can also add corn syrup or lemon juice to caramel sauces to prevent them from crystallizing.

What happens if you forgot the baking soda in caramel corn? ›

Baking soda is what makes caramel corn chewy with a bit of crunch and gives it the classic brittle texture. The baking soda also helps the mixture to increase in volume which ensures it covers all of the popcorn. It's an essential ingredient and without it you'll likely find the texture of the caramel corn to be off.

Why do you add water to sugar when making caramel? ›

Keep a close eye on the color of the sugar and as it approaches a reddish-brown, remove it from the heat. When making a wet caramel, water is added to help dissolve the sugar before cooking.

What happens if I put too much baking soda in cornbread? ›

Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.

How do you make Martha Stewart caramel popcorn? ›

In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss. Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes.

Why is my caramel popcorn not crispy? ›

The longer you cook the syrup (the mixture of sugar and water the forms the base of the caramel sauce), the crunchier your popcorn will be. For very crunchy popcorn (my favorite!), stop cooking when you see the first wisps of smoke coming from the sugar mixture.

Is it OK to eat caramel popcorn? ›

While caramel-coated popcorn may be a tempting snack, its simple carbs and high sugar content can lead to spikes in blood glucose levels, increasing the risk of hyperglycemia and other health problems.

Does Amish popcorn taste different? ›

Amish Country Popcorn sells four colorful varieties: Red, Purple, Blue, and Midnight Blue. Each colored one has its own unique taste. Many people describe the Blue and Midnight Blue as sweet and the Red and Purple as savory.

Can amish popcorn be air popped? ›

In an Air Popper:

ATTN: Our Ladyfinger, Baby White, and Baby Yellow varieties have been known to simply blow through the fan and cause issues with certain brands of air poppers, please see below for a great popping tip to solve this problem!

How to use amish popcorn caramel glaze? ›

With our Sweet Caramel Popcorn Glaze you can have fresh, hot caramel corn anytime. Just add this to your oil before you put your popcorn in the popper! Amish Country Popcorn offers over 13 different varieties of kernels.

Why is my caramel popcorn not crunchy? ›

The longer you cook the syrup (the mixture of sugar and water the forms the base of the caramel sauce), the crunchier your popcorn will be. For very crunchy popcorn (my favorite!), stop cooking when you see the first wisps of smoke coming from the sugar mixture.

How do you make soggy caramel popcorn crispy again? ›

He did follow the original oven method, though, which means reheating the popcorn at 250°F for 5 minutes. He took the once-soggy movie theater popcorn out of the air fryer, and it was perfectly crunchy again.

Why is my corn soggy? ›

If you leave the cobs in boiling water for too long, the corn's starch content will absorb too much water and its pectin will dissolve, yielding kernels with a soggy texture.

Why is my caramel wet? ›

What's the difference between wet caramel and dry caramel? Wet caramel is made by combining sugar and a liquid and cooking them together, while dry caramel is made from just sugar, heated in a dry pan until it liquefies and browns.

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