My Amish Friend's Caramel Corn Recipe -
My Amish Friend's Caramel Corn Recipe
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My Amish Friend’s Caramel Corn
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My Amish Friend's Caramel Corn

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"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!"

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Ingredients Edit and Save

Original recipe makes 28 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2006

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.

Most Helpful Critical Review
Nov 23, 2005

This came our much better the second time I tried it. If you have a stove that tends to overheat, make sure you cook this on the low setting. In the end, this is a good carmel corn, but nothing amazing.

Oct 28, 2006

Outstanding!! I have made one similar to this for years. One suggestion....use a turkey roaster and a stiff spoon to stir with. The tall sides of the turkey roaster make it so much easier to do a good job stirring. When you stir, make sure that you scrapt the bottom and sides of the roasting pan. Hope this helps....

Dec 04, 2005

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.

Dec 17, 2005

Thank you so much for this wonderful recipe -- it's scrumpdillyicious! :) Instead of 1/2 c. light Karo, I used 1/3 c. light Karo and 1/3 c. molasses. This gave it a flavor absolutely identical to Cracker Jacks (I also used Spanish peanuts rather than dry roasted). I used a large roasting pan and a jelly roll pan, placing the jelly roll pan on the bottom rack in the oven and the roasting pan on the rack just above it. When you first pour the caramel over your corn, you'll think you'll never get it mixed up well....BUT...after the first 15 mins in the oven, it becomes thinner so that you can easily stir to combine. After that, it progressively gets thicker and totally adheres to the popcorn. Believe it or not, clean-up was a snap (I was pleasantly surprised!). Just butter your pan very well and then rinse with hot water as soon as you finish. I would definitely suggest using a good quality popcorn (rather than the cheaper type) so that you get nice fluffy, puffy pieces. I used Orville's microwave butter popcorn, and it took about 2-1/2 bags to make 7 qts. Thank you entire family loves this recipe! :)

Nov 02, 2005

I've made twice. The first was following the recipe exactly and it was AWESOME. It was somewhere between caramel and toffee. The second time, I realized (already into it) that I was out of brown sugar, so substituted white sugar and added 4T molasses. It too was awesome and if you're looking for a Cracker Jack knock-off, the latter is the ticket. Yum!

Oct 09, 2010

Update: I am speechless....only because my mouth is stuffed with caramel corn. 5 stars is not enough. I followed other users tips. 1. Baked at 200 for 40-45 minutes stirring every 10-15 min. 2. Used butter instead of margarine. 3. Used a large roasting pan. Much easier for stirring. 4. I used a whisk for stirring but when adding the baking soda, I switched to a large spatula. That way you are able to get all the caramel out of the pan. 5. I made the caramel first then popped the popcorn. When the popcorn is hot it's easier to stir the caramel mixture into it. Be sure to remove any unpopped kernels. 6. Before you add the caramel sauce, drop 1 tbsp. of it on wax paper. Wait for it to cool down and you have a piece of homemade caramel just as a treat for you! Cuz you're worth it! Pros: Best I've ever tried Cons: Should have made two batches. One for me and one for the rest of the family. Another con was waiting for it to cool down. I just couldn't stop picking at it. Quality control is important you know. This will be a new gift at Christmas time. And it's cheaper than buying it. Thank you so much for sharing.

Oct 24, 2006

This is just the BEST caramel corn! I used 2 bags of microwave popcorn. After corn is popped, I place it in a large paper grocery bag and pour caramel mixture over it (stir with a wooden spoon).I also added some slivered almonds and some dried cranberries (yum).Poured mixture in jelly roll pan coated with nonstick spray. I baked for 45 minutes, stirring every 15 mins. The next time, I might even try doubling the caramel topping. If you like caramel corn, you'll LOVE this recipe. Thanks for the posting!


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  • Calories
  • 238 kcal
  • 12%
  • Carbohydrates
  • 21.9 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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