Amish Caramel Corn Recipe Melts In Your Mouth

Amish Caramel Corn {from Scratch} Heart's Content Farmhouse

WEBMar 19, 2023 · Place the popped popcorn into a 13 x 9 dish lined with parchment paper. Preheat the oven to 250 degrees. Make the caramel. Combine the brown sugar, corn …

Rating: 5/5(1)

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Homemade Amish Caramel Corn 12 Tomatoes

WEBNov 3, 2023 · Preparation. Grease two cookie sheets and preheat oven to 200 degrees F. Divide popcorn evenly between the two and spread out …

Rating: 4.1/5(17)

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My Amish Friend's Caramel Corn Allrecipes

WEBNov 13, 2023 · Directions. Preheat the oven to 250 degrees F (120 degrees C). Grease two rimmed baking sheets. Place 1/2 of the popped popcorn …

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 counter top 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.

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Amish Caramel Corn Dash of Sanity

WEBOct 13, 2013 · Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a …

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. 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 wax paper. Dump out onto the waxed paper and separate the pieces. Allow to cool completely (this part is important as I burnt my mouth once because I didn’t wait), then store in airtight containers or resealable bags, if it lasts that long.

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