Description
A classic Amish recipe for delicious, buttery caramel corn.
Ingredients
- 1 cup popcorn kernels
- 1 cup granulated sugar
- 1/2 cup butter
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Pop the popcorn according to package directions. Remove any unpopped kernels.
- In a saucepan, combine sugar, butter, corn syrup, and salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and reaches the soft-ball stage (235-240°F or 113-116°C).
- Remove from heat and stir in the vanilla extract.
- Pour the caramel mixture over the popped popcorn and toss to coat evenly.
- Spread the caramel corn on a baking sheet lined with parchment paper to cool and harden.
- Break into pieces and enjoy!
Notes
- For extra crunch, you can add chopped nuts like pecans or walnuts to the caramel corn before it cools.
- Store in an airtight container at room temperature for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American