Amish Honey Roasted Caramel Corn is an updated honey twist on the simple old fashioned treat. Everyone loves caramel corn and this recipe starts with the kernels and ends with honey roasted caramel goodness.
When it comes to caramel corn, I’ve got the bar set high. I hate it when it sticks in your teeth. I mean, who even likes that? I want caramel goodness that melts in your mouth. Most caramel corn recipes nowadays seem to thrive on corn syrup. In this recipe, I take it back to the simple days when things like corn syrup didn’t exist. It’s all about the honey. Toss in some honey roasted peanuts and cook it low and slow for an hour and you have Honey Roasted Caramel Corn goodness.
Now what about the Amish part? This recipe is based on Amish Caramel Corn. I’ve given it a honey roasted twist, but kept it classic and simple. It’s everything an Amish recipe should be which really is just about simplicity.
When it comes to the cooking oil, you can use whichever you have on hand or whichever you prefer. Canola oil and vegetable oil seem to be the most common.
Watch the video below for a full on cooking show demonstration. I have my own cooking show on YouTube. You should check it out. I have hundreds of videos there for your enjoyment. It could keep you busy for at least a few hours.
Amish Honey Roasted Caramel Corn
- ½ cup un-popped popcorn kernels
- 3 tablespoons cooking oil
- 1 cup honey roasted peanuts
- 1 cup brown sugar
- ¼ cup honey
- ½ teaspoon salt
- ½ cup butter
- ¼ teaspoon baking soda
- ½ teaspoon vanilla extract
- Place the un-popped popcorn kernels into a large pot. Pour in oil. Cover and cook over medium heat until most of the kernels have popped and you start to go several seconds between pops.
- Spread popped popcorn out onto a large baking sheet. Sprinkle with roasted peanuts.
- Combine brown sugar, honey, butter, and salt in a small saucepan. Bring to a boil over medium heat. Let simmer for 5 minutes, stirring constantly.
- Remove from heat and stir in baking soda and vanilla. Immediately pour over the popcorn mixture.
- Bake corn in a 250 degree oven for about 1 hour, stirring every 15 minutes.
- Line a clean baking sheet with wax paper. Pour the corn out onto the wax paper and separate into pieces. Cool completely.
- Serve or store in an airtight container.