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Easy Homemade Amish Caramel Corn Recipe

Updated on October 25, 2016
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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!

INGREDIENTS

  • 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

PREPARATION

  • 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)
  • Bake for 1 hour REMOVING THE PANS AND GIVING THEM A GOOD STIR EVERY 15 MINUTES.
  • 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

Ingredients:

  • 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

Directions:

  • 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

Ingredients

  • 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

Directions

  • 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.

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    • akirchner profile image
      Author

      Audrey Kirchner 5 years ago from Central Oregon

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

    • lauramaryscott profile image

      lauramaryscott 5 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

      moonlake 5 years ago from America

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

    • akirchner profile image
      Author

      Audrey Kirchner 5 years ago from Central Oregon

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

    • lauramaryscott profile image

      lauramaryscott 5 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 image
      Author

      Audrey Kirchner 6 years ago from Central Oregon

      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

      Lela 6 years ago from Somewhere in the universe

      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 7 years ago

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