Amish Caramel Corn

If you’ve ever found yourself reaching into a bag of caramel corn and thinking, “Just one more handful…”—you’re not alone. There’s something about the buttery, sugary crunch that feels so nostalgic and comforting. And when it’s homemade? Oh, it’s next level. Today, I’m sharing one of my all-time favorite old-fashioned snacks: Amish Caramel Corn. It’s crisp, sweet, and unbelievably addictive in the best way possible.

This recipe brings back childhood memories of chilly fall days and warm kitchen smells—when my grandma would stir a bubbling pot of caramel on the stove while popcorn popped in the background. She’d spread it all out on baking sheets, and we’d all hover, waiting for it to cool just enough to sneak a bite without burning our tongues (though I’ll admit, more than a few warm pieces did go missing early).

Whether you’re making it for movie night, a bake sale, or holiday gifting, Amish Caramel Corn is always a hit. It’s simple to make, using just a handful of pantry staples, and the results are honestly better than anything store-bought. The secret? That low-and-slow bake, which transforms the gooey caramel into a glossy, candy-like coating that shatters with every bite. Pure magic.

Let’s get started!

What Makes Amish Caramel Corn So Special?

Unlike some caramel corn recipes that can turn out chewy or overly sticky, this version has the perfect crunch thanks to the baking step. The caramel is made from brown sugar, corn syrup, butter, and just a touch of salt for balance. A little baking soda gives it a light, almost foamy texture that clings to every piece of popcorn. And a splash of vanilla adds that warm, cozy flavor we all love.

Best of all? You don’t need any fancy tools—just a saucepan, a mixing bowl, and your oven.

Let’s walk through how to make it!

Ingredients You’ll Need

• 10 cups popped popcorn (about ½ cup unpopped kernels, air-popped or stovetop)

• 1 cup packed brown sugar

• ¼ cup light corn syrup

• ½ cup unsalted butter

• ½ teaspoon salt

• ½ teaspoon baking soda

• ½ teaspoon vanilla extract

Note: Make sure your popcorn is plain—no butter or seasoning. This helps the caramel stick and keeps the final flavor perfectly balanced.

STEP 1: Preheat and Prep

First things first, preheat your oven to 250°F. This low temperature is key for drying and crisping the caramel coating without burning the sugar. Line a large baking sheet with parchment paper or lightly grease it with butter or non-stick spray.

Next, pop your popcorn and place it in a big mixing bowl. I like to use air-popped popcorn or stovetop popcorn for this—it’s lighter and gives a better texture. Once popped, take a minute to sift through and remove any unpopped kernels (nobody wants a surprise crunch).

STEP 2: Make the Caramel Sauce

Now it’s time to make the star of the show—the rich, buttery caramel.

In a medium saucepan over medium heat, combine:

• 1 cup packed brown sugar

• ¼ cup light corn syrup

• ½ cup unsalted butter

• ½ teaspoon salt

Stir constantly until everything is melted and smooth. Once the mixture reaches a gentle boil, stop stirring and let it boil undisturbed for 4 to 5 minutes. This step lets the sugar reach just the right temperature to harden later in the oven.

STEP 3: Add the Magic (Baking Soda & Vanilla)

After the 4–5 minute boil, remove the saucepan from the heat. Quickly stir in:

• ½ teaspoon baking soda

• ½ teaspoon vanilla extract

This is the fun part—the mixture will bubble up and foam as the baking soda activates. It’s totally normal and part of what gives the caramel its light, crispy finish.

Immediately (and carefully!) pour the hot caramel over your bowl of popcorn, and work fast to toss it all together. Try to coat the popcorn as evenly as possible. A silicone spatula or wooden spoon works great here—just be gentle so you don’t crush the popcorn.

Welcome back! Now that your popcorn is coated in that warm, foamy caramel, it’s time for the part that truly sets Amish Caramel Corn apart from the rest: the slow bake. This step transforms the caramel from soft and sticky to crisp, glossy, and absolutely irresistible.

If you’ve ever had store-bought caramel corn that tastes a little stale or overly sweet, you’ll appreciate how this version delivers on both crunch and flavor. Baking low and slow helps lock in the buttery richness while keeping everything light—not too chewy, not too hard.

Let’s pick up right where we left off and finish this sweet masterpiece..

STEP 4: Bake Low and Slow

With your caramel-coated popcorn ready, spread it out onto your prepared baking sheet in as even a layer as possible. It’s okay if some pieces stick together—you’ll break them apart later—but try not to crowd the pan too much. If you doubled the recipe (and honestly, why wouldn’t you?), use two baking sheets.

Place the baking sheet in your preheated 250°F oven, and here’s the key: bake for 45 to 60 minutes, stirring every 15 minutes.

Every time you stir, you’re helping redistribute the caramel so that each piece of popcorn gets an even coating. It also prevents the sugar from pooling and burning, which can happen if it sits too long in one spot. So set a timer and give it a gentle toss every 15 minutes.

After 45 minutes, test a small piece. If it’s still a little soft, give it another 10 to 15 minutes. It should feel dry to the touch and have a nice crunch once cooled.

STEP 5: Cool Completely

Once baking is done, remove the tray from the oven and let the caramel corn cool completely on the pan. As it cools, the caramel will harden and turn into that shiny, candy-like shell we’re going for.

After it’s fully cooled, break it into clusters and transfer to an airtight container. It stays fresh for up to a week (though good luck making it last that long!).

Tips for the Best Amish Caramel Corn

Over the years, I’ve learned a few tricks that make this recipe even better—or at least a little more flexible based on your taste or what you have in the pantry. Here are my top tips and variations:

Use Freshly Popped, Plain Popcorn

Skip the microwave bags with butter and salt. You want plain, unseasoned popcorn, either air-popped or made on the stove. This ensures the caramel sticks properly and the final product isn’t too salty.

Dark Brown Sugar for a Richer Flavor

If you love a deep, molasses-like caramel, swap the light brown sugar for dark brown sugar. It makes the flavor a little more intense and gives a darker color to the coating.

Add a Pinch of Cinnamon

For a warm, spiced version that’s perfect around the holidays, stir ¼ to ½ teaspoon ground cinnamon into the caramel right before pouring it over the popcorn. You can even add a tiny pinch of nutmeg or allspice for more festive flavor.

Try a Soft Caramel Version

Prefer a softer caramel corn? Reduce the baking time to around 30 minutes and skip one of the stirring sessions. It’ll be less crunchy but still deliciously gooey and chewy.

Add Nuts or Chocolate (After Cooling)

Toss in roasted peanuts, almonds, or cashews for a Cracker Jack-style snack. Or, once the caramel corn has cooled completely, drizzle it with melted white or dark chocolate for a gourmet touch.

Make It a Holiday Gift

This recipe doubles easily, and once cooled, it makes a fantastic homemade gift. Package it up in clear cellophane bags or small tins with a ribbon, and you’ve got a sweet treat everyone loves.

Storage Tips

To keep your caramel corn fresh and crunchy:

• Store it in an airtight container at room temperature.

• Avoid storing it in the fridge, which can cause the caramel to get sticky.

• It’s best eaten within 5 to 7 days, but if stored well, it can last up to two weeks.