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My Amish Friend's Caramel Corn

SUBMITTED BY: ANITALOUISE      PHOTO BY: Caroline C

"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!"
PREP TIME  15 Min
COOK TIME  1 Hr
READY IN  1 Hr 15 Min
SERVINGS & SCALING
Original recipe yield: 28 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 7 quarts plain popped popcorn
  • 2 cups dry roasted peanuts (optional)
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon salt
  • 1 cup margarine
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract

DIRECTIONS

  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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2005 by BAREFOOTLADY
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 and throw the paper bag away. I agree with another reviewer that 200 degrees is the right oven temp. I bake it 45 minutes, stirring every 15.

24 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2006 by SDONDLIN
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 & tree nuts so he had never had caramel corn before (but is a BIG popcorn fan). He loved it - told me it was "quite good"--no, we're not British;) Just a side note, two 3.5oz bags of microwave popcorn=7 quarts of popped corn.

22 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2005 by KDBONN
For a great variation, I prefer to skip the dry roasted peanuts and add slivered almonds and dried cranberries (Craisins). A wonderful hostess or teacher gift for the holidays!

21 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 28

Amount Per Serving

Calories: 229

  • Total Fat: 14.7g
  • Cholesterol: 0mg
  • Sodium: 373mg
  • Total Carbs: 23.2g
  •     Dietary Fiber: 1.9g
  • Protein: 3.5g

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