Family dinners are extra special with this on the menu. It’s a hit!
Amish caramel corn is a beloved snack that combines the sweet, buttery flavor of caramel with the crunch of popcorn and peanuts. This homemade version is a perfect treat for any occasion, from movie nights to festive gatherings. In this article, we will guide you through the process of making this delicious snack, share tips for perfecting the recipe, and explore the history and cultural significance of caramel corn.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Plain microwave popcorn | 3 bags (3.29 oz each) |
| Roasted peanuts | 2 cups |
| Brown sugar | 1 1/2 cups |
| Granulated sugar | 1/2 cup |
| Corn syrup | 2/3 cup |
| Salt | 2 teaspoons |
| Butter | 1 cup (2 sticks) |
| Baking soda | 1/2 teaspoon |
| Vanilla extract | 2 teaspoons |
Instructions:
Pop the Popcorn
- Pop the popcorn according to the package instructions.
- Transfer the popped popcorn to a large mixing bowl, ensuring to remove any unpopped kernels.
- Add the roasted peanuts to the bowl with the popcorn and mix well.
Prepare the Caramel Sauce
- In a medium saucepan, combine the brown sugar, granulated sugar, corn syrup, salt, and butter.
- Cook over medium heat, stirring constantly until the butter is melted and the mixture comes to a boil.
- Continue to cook, without stirring, for about 5 minutes until the caramel mixture reaches a deep golden color (250°F/121°C if using a candy thermometer).
Add Baking Soda and Vanilla
- Remove the saucepan from the heat and immediately stir in the baking soda and vanilla extract. The mixture will bubble up and become lighter in color.
- Stir until the baking soda and vanilla are fully incorporated.
Coat the Popcorn
- Quickly pour the caramel sauce over the popcorn and peanuts.
- Using a large spatula or wooden spoon, gently toss the mixture to coat the popcorn and peanuts evenly with the caramel sauce.
Bake the Caramel Corn
- Preheat your oven to 250°F (120°C). Line two large baking sheets with parchment paper.
- Spread the caramel-coated popcorn and peanuts evenly onto the prepared baking sheets.
- Bake in the preheated oven for 1 hour, stirring every 15 minutes to ensure even coating and baking.
Cool and Serve
- Remove the caramel corn from the oven and let it cool completely on the baking sheets. The caramel will harden as it cools.
- Once cooled, break the caramel corn into clusters and transfer to an airtight container for storage.
