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Introduction:
There’s something undeniably comforting about Amish cooking — humble ingredients, time-honored techniques, and rich, satisfying flavors. A few summers ago, while visiting Lancaster County, Pennsylvania, I was lucky enough to be invited into the home of my Amish friend, Mary. That’s when she introduced me to a simple yet irresistible treat that had me hooked from the very first bite: Amish Caramel Puffcorn.
Made from puffed corn, buttery caramel, and a little bit of love, this addictive snack is the kind of thing you make “just to try,” and then find yourself munching by the handful until it’s mysteriously all gone. Today, I’m sharing Mary’s recipe with you — just be warned, it disappears fast!
Ingredients:
1 (8-ounce) bag of puffcorn (butter flavored, hull-less)
1 cup (2 sticks) unsalted butter
1 cup brown sugar, packed
¼ cup light corn syrup
½ teaspoon baking soda
1 teaspoon vanilla extract (optional)
Preparation:
Preheat your oven to 250°F (120°C) and line a large roasting pan or baking sheet with parchment paper.
Pour the puffcorn into the pan in an even layer.
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and corn syrup. Bring the mixture to a boil while stirring constantly.
Once boiling, let it cook undisturbed for 2 more minutes. Remove from heat and stir in baking soda (and vanilla if using) — the mixture will foam up!
Immediately pour the hot caramel over the puffcorn. Use a spatula or spoon to gently stir and coat the puffcorn as evenly as possible.
Bake for 45 minutes, stirring every 15 minutes to prevent clumps and ensure even coating.
Let cool completely before breaking into pieces. Enjoy!
Serving and Storage Tips:
Store in an airtight container at room temperature for up to a week (if it lasts that long).
Great for lunchbox snacks, holiday gifts, or family movie nights.
Serve in little paper cones or mason jars for parties or gatherings.
Variation:
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