My Amish Friend’s Caramel Corn is a cozy, old-fashioned treat that fills the kitchen with warm, buttery caramel aroma and makes popcorn sparkle with a sweet, crackly glaze. It’s simple to make, crunchy and chewy at the same time, and perfect for movie nights, holiday gatherings, or a homemade gift in a jar. The caramel coats each fluffy piece so you get sweet, salty, and buttery notes in every bite.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 of 12):
- Calories per serving: 370 kcal
- Protein: 2 g
- Carbohydrates: 59 g
- Fat: 16 g
- Fiber: 2 g
- Sugar: 50 g
- Sodium: 200 mg
Why Make This My Amish Friend’s Caramel Corn
This recipe is a throwback—simple ingredients, straightforward technique, and a nostalgic result. The caramel is rich and buttery, the popcorn stays crisp, and the flavor balance of sweet and salty is irresistible. It’s a crowd-pleaser that smells like comfort and looks beautiful in a clear jar. If you like easy homemade snacks, this recipe will become a go-to for gifts and gatherings.
(If you enjoy mixing snacks for the holidays, try this holiday snack mix for another festive option.)
How to Make My Amish Friend’s Caramel Corn
This method keeps things quick and hands-on: pop the corn, make a simple caramel on the stove, stir, spread, and cool. No baking is required, so you finish fast and have crisp, shiny caramel corn.
Ingredients:
- 1 cup popcorn kernels
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Directions:
Step 1: Preparation
Pop the popcorn kernels according to package instructions and place the popped corn in a very large bowl. Remove any unpopped kernels. Preheat a sheet of parchment or a large baking sheet to hold the coated corn. Measure and have the butter, brown sugar, corn syrup, salt, baking soda, and vanilla ready.
Step 2: Mixing
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt until smooth. Keep stirring so the sugar dissolves into the butter and syrup before the mixture reaches a boil.
Step 3: Cooking
Bring the sugar mixture to a rolling boil, stirring constantly. Let it boil, still stirring, for 4–5 minutes so it thickens and becomes glossy. Remove the pan from heat and quickly stir in the baking soda and vanilla extract—this will foam up and lighten the caramel. Immediately pour the hot caramel over the popped corn and use a spatula to stir gently but thoroughly, coating the popcorn evenly.
Step 4: Finishing
Spread the coated caramel corn onto the parchment-lined baking sheet in a single layer, using another sheet on top if you want to press it into clumps. Let it cool completely at room temperature until the caramel hardens, about 30–60 minutes. Once set, break into pieces and serve.
How to Serve My Amish Friend’s Caramel Corn
Serve at room temperature in a big bowl for sharing. It’s great with coffee or cider, and it pairs well with salty nuts or pretzels if you want a sweet-salty snack mix. For parties, fill clear cellophane bags or jars and tie with ribbon for a homemade gift.
How to Store My Amish Friend’s Caramel Corn
Store in an airtight container at room temperature. Kept sealed, it stays fresh for up to 1 week. For longer storage, freeze in an airtight, freezer-safe bag for up to 2 months—thaw at room temperature before serving. Avoid humid places; moisture makes caramel corn lose its crunch.
Expert Tips for Perfect My Amish Friend’s Caramel Corn
- Use a large bowl: You need room to stir without spilling. A wide bowl prevents clumping.
- Stir constantly while boiling: This prevents burning and keeps the caramel smooth.
- Work quickly when adding baking soda and vanilla: The mixture foams fast and you want it mixed into the caramel before it settles.
- Spread thin to cool faster: A single layer on parchment sets more evenly and crisps up better.
- If you like extra crunch, bake briefly at low heat (200°F / 93°C) for 20–30 minutes, stirring halfway—watch closely to avoid overcooking.
- Substitute options: Use dark brown sugar for a deeper molasses flavor. Substitute light corn syrup with golden syrup or maple syrup (texture will vary). Use unsalted butter and add a pinch more salt if you prefer precise salt levels.
- Measure sugars by packing the brown sugar into the cup for consistent sweetness and texture.
Delicious Variations
- Nutty Caramel Corn: Stir in 1–2 cups of roasted peanuts, almonds, or pecans after coating for extra crunch.
- Chocolate Drizzle: Once cooled, drizzle melted dark or milk chocolate over the caramel corn and let set.
- Spiced Caramel Corn: Add 1 teaspoon cinnamon and a pinch of nutmeg to the caramel for a warm holiday twist.
- Sea Salt Finish: Sprinkle flaky sea salt over the hot caramel before it sets for gourmet sweet-salty bites.
- Maple-Caramel Corn: Replace corn syrup with an equal amount of pure maple syrup for a richer flavor (texture slightly softer).
Frequently Asked Questions
Q: Can I bake the caramel corn to make it crispier?
A: Yes. After coating, spread on a baking sheet and bake at 200°F (93°C) for 20–30 minutes, stirring once halfway. This dries the caramel and makes it crisper. Watch closely so it doesn’t darken.
Q: What if my caramel becomes grainy?
A: Graininess usually happens when the sugar recrystallizes. Avoid stirring once it starts to boil vigorously unless needed, and make sure all sugar dissolves before boiling. Using a clean saucepan and stirring until sugar dissolves helps. If grainy, you can try gently reheating with a splash of water and stirring until smooth.
Q: Can I use popped microwave popcorn instead of popping kernels?
A: Yes, but use plain, unsalted microwave popcorn with no butter or flavoring. Pre-salt the caramel to taste. Remove any extra buttered pieces and unpopped kernels first.
Q: How do I prevent the caramel corn from sticking together?
A: Spread it in a single layer on parchment and let it cool completely before breaking apart. If it’s too sticky, allow more cooling time or briefly bake at low heat to dry it.
Q: Is it okay to halve the recipe?
A: Absolutely. Halve all ingredients, but keep the same technique and watch the smaller batch closely while boiling—smaller volumes can change cooking times slightly.
Q: Can I make this ahead for a party?
A: Yes. Make it up to 1 week ahead and store in an airtight container. For longer lead time, freeze in airtight bags up to 2 months and thaw before serving.
Conclusion
This timeless caramel corn recipe is simple, comforting, and full of buttery, sweet aroma—an easy way to make a special snack at home. It’s ideal for sharing, gifting, or enjoying by the handful. For the original inspiration and another tested version, see My Amish Friend’s Caramel Corn Recipe: https://www.allrecipes.com/recipe/74950/my-amish-friends-caramel-corn/. Give it a try—you’ll love the warm smell and crunchy-sweet payoff.
Print
My Amish Friend’s Caramel Corn
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A cozy, old-fashioned treat that fills the kitchen with warm, buttery caramel aroma and makes popcorn sparkle with a sweet, crackly glaze. Perfect for movie nights and holiday gatherings.
Ingredients
- 1 cup popcorn kernels
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Pop the popcorn kernels according to package instructions and place in a very large bowl. Remove any unpopped kernels. Preheat a sheet of parchment or a large baking sheet.
- In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt until smooth. Stir constantly to dissolve before boiling.
- Bring the mixture to a rolling boil, stirring constantly for 4–5 minutes until thick and glossy. Remove from heat and quickly stir in the baking soda and vanilla extract. Pour the hot caramel over the popped corn and stir gently to coat.
- Spread the coated corn onto the parchment-lined baking sheet in a single layer and let cool for 30–60 minutes until the caramel hardens. Once set, break into pieces and serve.
Notes
Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months. Avoid humid places to keep the caramel crunchy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 50g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
