Easy Homemade Amish Caramel Corn Recipe

Updated on October 25, 2016

Caramel Corn Recipe

Another of my super easy Christmas candy ideas that you can make ahead, store in airtight containers and then incorporate as part of a gift basket or a stand-alone gift in decorative tins or pretty bags!


  • 6-7 quarts (24-28 cups) of freshly popped PLAIN popcorn (I use an air popper)
  • 2 cups dry roasted peanuts
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon salt if desired
  • 1 cup margarine or butter (2 cubes)
  • 1 teaspoon baking soda
  • 1/4 teaspoon cream of tartar (optional)
  • 1 teaspoon vanilla extract


  • Heat oven to 250 degrees.
  • Place the popcorn in 2 shallow greased baking pans, jelly roll pans, disposable roasting pans, or even a large roasting pan.
  • Add the peanuts to the popped corn. Set aside.
  • Combine the brown sugar, corn syrup, butter or margarine, cream of tartar if used and salt in 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.
  • Remove from the heat. Stir in the baking soda and vanilla - you can beat rather vigorously. The mixture will become light and foamy.
  • Immediately pour over the popcorn in the pan(s) and stir to coat. (Don't worry at this point too much about getting ALL the corn and nuts coated)
  • Line a counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces.
  • Allow to cool completely and then store in airtight containers or resealable bags.

Amaretto Caramel Corn


  • 3 quarts popped popcorn
  • 1 cup unblanched whole almonds
  • 1/2 cup margarine or butter
  • 1/2 cup brown sugar - packed
  • 1/2 cup Amaretto


  • Heat oven to 200 degrees.
  • Arrange popcorn on 2 jelly roll pans; sprinkle almonds over popcorn.
  • In small saucepan, melt margarine over low heat; stir in the brown sugar and Amaretto.
  • Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat.
  • Pour over popcorn; toss until thoroughly coated.
  • Bake at 200 F for 1 hour; spread on foil or wax paper to cool. Store in loosely covered container.

Chocolate Caramel Corn


  • 5 quarts popped popcorn
  • 1-1/3 cups brown sugar
  • 1-1/2 cups butter, divided
  • 2-1/2 cups light corn syrup, divided
  • 1 teaspoon vanilla extract
  • 4 cups milk chocolate chips


  • Preheat oven to 250 degrees (120 degrees C).
  • Coat a large roasting pan with cooking spray.
  • Place the popcorn in the roasting pan and keep warm in the oven.
  • In a heavy saucepan over medium heat, combine brown sugar, 1 cup butter and 1/2 cup corn syrup. Heat, without stirring, to 250 to 265 degrees F or until a small amount of syrup dropped into cold water forms a rigid ball. (Suggest using a candy thermometer)
  • Remove from heat and stir in vanilla.
  • Pour syrup over popcorn and stir to coat. Return popcorn to oven.
  • In the same saucepan, combine chocolate chips with remaining 1/2 cup butter and 2 cups corn syrup.
  • Cook, stirring, over medium heat, until chocolate is melted.
  • Remove from heat and quickly pour over popcorn, stirring to coat.
  • Return popcorn to oven for 30 to 40 minutes, stirring occasionally.
  • Remove and pour out onto waxed paper lined sheets to cool completely.

Questions & Answers


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      • profile image


        4 years ago

        Is it hard to clean the pans when done?

      • akirchner profile imageAUTHOR

        Audrey Kirchner 

        7 years ago from Washington

        That sounds great, Laura---more good ideas~

      • lauramaryscott profile image


        7 years ago from Boise, Idaho

        akirchner, I like to make a four-bean salad. That recipe calls for a small jar of pimientos. Those litte jars I save just for broken-glass candies. I plan to write a HubPage on this in a day or two.

      • moonlake profile image


        7 years ago from America

        They all sound so good. Thanks for sharing your recipes. Voted Up.

      • akirchner profile imageAUTHOR

        Audrey Kirchner 

        7 years ago from Washington

        Thanks for reading all my candy recipes, Laura - it is a great idea putting them in little tiny jars~

      • lauramaryscott profile image


        7 years ago from Boise, Idaho

        akirchner, thank you for sharing your recipes. I haven't made broken-glass candy for years. I plan to read that recipe next. One Christmas season when the budget was too lean for gift giving, I made several batches of boken-glass candy; different colors and flavorings. I filled little baby food bottles with the candies and tied ribbons around the neck of the bottles. The different colors in each bottle looked pretty and the contents sparked a lot of chatter and fun for the kids and adults. Thanks for sharing.

      • akirchner profile imageAUTHOR

        Audrey Kirchner 

        9 years ago from Washington

        I don't just because I'm not a spice girl....well, not that way - but I'll have to look into it, Lela!

      • Austinstar profile image


        9 years ago from Somewhere near the heart of Texas

        Do you have a recipe for the red hot popcorn? I love that stuff! I would eat bags of it at airports. The caramel kind is yummy too, but too sweet.

      • Steve Leveen profile image

        Steve Leveen 

        10 years ago

        I'm gaining weight just reading this. Almost as tempting as malted milk balls.


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