Transport your taste buds to the heart of Amish country with this rich and crunchy Homemade Amish Caramel Corn. This delightful snack combines the perfect balance of sweet, salty, and nutty flavors, making it a beloved treat for any occasion. Whether it’s for a movie night, a party, or a thoughtful homemade gift, this caramel corn is sure to be a crowd-pleaser.
Ingredients:
- 3 (3.29 oz) bags plain microwave popcorn, popped
- 2 cups roasted peanuts
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2/3 cup corn syrup
- 2 teaspoons salt
- 1 cup butter (2 sticks)
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
Instructions:
- Pop the Popcorn:
- Pop the popcorn according to the package instructions. Once popped, transfer the 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. If you have a candy thermometer, it should reach 250°F (121°C).
- 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.
Cook’s Tips and Variations:
- Nut Variations: Substitute or mix the peanuts with other nuts like almonds, cashews, or pecans for different flavors and textures.
- Chocolate Drizzle: For an extra indulgent treat, drizzle melted chocolate over the cooled caramel corn and let it set before serving.
- Spiced Caramel: Add a pinch of cinnamon, nutmeg, or cayenne pepper to the caramel sauce for a spiced variation.
- Storage: Store the caramel corn in an airtight container at room temperature for up to two weeks.
Frequently Asked Questions (FAQs):
Q: Can I use air-popped popcorn instead of microwave popcorn? A: Yes, air-popped popcorn works perfectly for this recipe. Use about 12-14 cups of air-popped popcorn.
Q: What if I don’t have corn syrup? A: Corn syrup helps prevent the caramel from crystallizing. However, you can substitute it with honey or a homemade sugar syrup made from water and granulated sugar.
Q: How do I prevent the caramel from burning? A: Stir the caramel constantly while it’s melting and keep an eye on it as it boils. Using a candy thermometer helps to achieve the correct temperature without burning.
Q: Can I make this caramel corn in advance? A: Absolutely! This caramel corn can be made a few days in advance and stored in an airtight container to keep it fresh.
Indulge in the sweet, crunchy, and utterly irresistible delight of Homemade Amish Caramel Corn. This recipe offers a perfect blend of buttery caramel, salty peanuts, and crisp popcorn, creating a treat that’s hard to put down. Ideal for sharing or gifting, this caramel corn is a versatile and delicious snack that everyone will love. Enjoy this traditional Amish-inspired treat and bring a taste of homemade goodness to your gatherings.
