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Homemade Amish Caramel Corn

A classic we can’t get enough of!

Amish Caramel Corn Hori-6

When driving through Amish Country, I can’t help but stop at a market because they have the best treats. I love knowing that it was made locally and they never skimp on the good stuff. Buying a loaf or two of bread is a must, but a seriously underrated item is their caramel corn! It’s sweet, it’s buttery, it’s crunchy– basically, it’s perfection. I crave it in a serious way, so I set out to recreate the recipe at home. Let me tell you… the results were de-lish!

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Amish Caramel Corn Vert-11

One of my favorite parts about Amish Caramel Corn is the addition of roasted peanuts. They add such a satisfying crunch and perfectly nutty flavor. If you need to avoid peanuts then almonds or pecans would also work, I’d just recommend roasting them first for the best flavor.

Amish Caramel Corn Vert-09
Amish Caramel Corn Vert-03

This caramel corn would make great holiday gifts bagged up with a ribbon. But, I would totally understand if you want to keep it all for yourself after tasting it. This stuff is a real treat. Give the recipe a try and see for yourself!

Amish Caramel Corn Vert-04
Amish Caramel Corn Vert-11

Serves 24

15m prep time

50m cook time

Rated 4 out of 5
Rated by 15 reviewers

Allergens: Nuts

  • 3 bags plain popcorn, popped
  • 2 cups roasted peanuts
  • 1 1/2 cups brown sugar
  • ½ cup granulated sugar
  • ⅔ cup corn syrup
  • 2 teaspoons salt
  • 1 cup butter (2 sticks)
  • ½ teaspoon baking soda
  • 2 teaspoons vanilla
  1. Grease two cookie sheets and preheat oven to 200 degrees F.
  2. Divide popcorn evenly between the two and spread out across the sheets. Sprinkle 1 cup of peanuts onto each sheet, then set aside.
  3. In a medium-sized saucepan, add brown sugar, granulated sugar, corn syrup, butter, and salt. Cook over medium heat until mixture boils.
  4. Boil mixture for 2-3 minutes while stirring continuously.
  5. Remove from heat and immediately mix in baking soda and vanilla extract. Working quickly, pour mixture over the sheets of popcorn and stir with a greased spatula to combine.
  6. Bake for 50 minutes, stirring halfway through.
  7. Allow caramel corn to cool, then break into pieces and store in an airtight container.

Recipe adapted from

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