My Amish Friend’s Caramel Corn

There’s a special kind of joy in sharing a delicious treat that has been passed down through generations, and My Amish Friend’s Caramel Corn is precisely that kind of recipe. This delightful popcorn treat, coated in a rich caramel glaze, has been a holiday favorite, lovingly prepared by an Amish family for their friends and neighbors each Christmas. With its perfect balance between caramel and toffee, it’s a sweet and crunchy snack that will surely become a staple in your home too.

Why You’ll Love This Recipe

This caramel corn recipe is not only incredibly easy to make, but it also delivers a taste that rivals any store-bought version. Whether you follow the traditional method or opt for a variation with white sugar and molasses, you’re guaranteed a delightful treat. Perfect for gift-giving or simply enjoying at home, it’s a recipe that impresses with its simplicity and deliciousness.

Kitchen Equipment You’ll Need

• Large saucepan
• Two shallow greased baking pans
• Wooden spoon
• Oven
• Waxed paper
• Airtight containers or resealable bags for storage

Ingredients

• 7 quarts plain popped popcorn
• 2 cups dry roasted peanuts (Optional)
• 2 cups brown sugar
• ½ cup light corn syrup
• 1 teaspoon salt
• 1 cup margarine
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract

Step-by-Step Instructions

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 countertop 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.

Tips for Success

• Ensure your popcorn is plain and not buttered or salted for the best results.
• Stir the caramel mixture constantly while boiling to prevent burning.
• Be timely with pouring the caramel over the popcorn; it sets quickly as it cools.

Additional Tips or Variations

If you’re out of brown sugar, you can substitute white sugar and add 4 tablespoons of molasses for a different flavor twist. This variation offers a taste reminiscent of classic Cracker Jack popcorn.

Nutritional Highlights (Per Serving)

Although specific nutritional information will vary, caramel corn is typically high in sugar and should be enjoyed in moderation. For those with dietary restrictions, consider substituting margarine with a butter alternative that suits your needs.

Frequently Asked Questions (FAQ)

• Can I use butter instead of margarine? Yes, butter can be used as a substitute, though it may alter the flavor slightly.
• How long can I store the caramel corn? When stored in airtight containers, the caramel corn should stay fresh for up to two weeks.
• Can I add other nuts or toppings? Absolutely! Feel free to add almonds, pecans, or even drizzle with chocolate for extra decadence.

Conclusion

Ready to indulge in this delightful Amish caramel corn? It’s a recipe that’s sure to become a cherished favorite, whether you’re preparing it for a festive occasion or just a special treat at home. Give it a try, and don’t forget to share your experience and any creative twists you might have added. Happy cooking!