Caramel Corn - A holiday treat!

The last few years (since going gluten free) I would get a little sad at the holidays. I greatly miss the whole baking and decorating, not to mention eating of holiday cookies! I'd make a bunch and give them out to family and friends, it was one of my favorite things to do. I'm not saying that I couldn't do it, gluten free style, but it's not quite the same and not all of my non gluten free friends are quite as accepting of the cuisine as others.

So I'd search and search every year for something to replace the treats I used to make, finally last holiday season I found a recipe for caramel corn that had rave reviews, I decided to try it. This is very good caramel corn, and so much easier to make than I ever though caramel corn could be. I'd never made caramel corn before this recipe (while I had eaten plenty in my lifetime) and I think I made 15 batches or so last year, I gave it out to everybody and it was a huge hit. It's not my recipe and I didn't make any changes but I want to share it with you because I enjoyed it that much.

Please try it, and enjoy it as much as I have. I'm already excited about all the batches I'll be making this year!!

My Amish Friends Caramel Corn (from

My Amish Friends Caramel Corn (from

  • 7 quarts plain popped popcorn
  • 2 cups dry roasted peanuts (optional)
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon salt
  • 1 cup margarine (I use butter)
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  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.