When it comes to caramel corn, we’ve set the bar high. Sticking to your teeth? Who needs that?! We want caramel goodness that melts in your mouth. Most caramel corn recipes nowadays seem to thrive on corn syrup. Yuck. In this recipe, We take it back to the good ‘ole days. It is all about the honey. Toss in some honey-roasted peanuts, cook it low and slow for an hour, and you have Honey Roasted Caramel Corn goodness.

Why Our Recipe

  • No Corn Syrup! Instead, we use honey.
  • Makes a generous batch, perfect for sharing at gatherings or as a thoughtful homemade gift.
  • Can be stored for up to 3 weeks, maintaining its freshness and flavor.
Honey roasted caramel corn in a bowl

This recipe is based on Amish Caramel Corn. We’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 and whole ingredients.

Ingredient Notes

  • Popcorn Kernels: Use any type of plain popcorn kernals. Air-popped or microwaved popcorn can be used too, just be sure to use plain popcorn.
  • Cooking Oil: Used for popping the kernels; Canola, vegetable, or even olive oil can be used interchangeably.
  • Honey Roasted Peanuts: Regular roasted peanuts, almonds, or cashews can be used for a different nutty flavor.
  • Brown Sugar: Can substitute with regular granulated sugar.
  • Honey: Maple syrup or agave nectar can replace honey for a similar consistency and sweetness.
  • Butter: Margarine or coconut oil can be used, but flavor will be impacted.
  • Baking Soda: Helps in creating a lighter, airy texture in the caramel, making it easier to coat the popcorn. If you don’t have any, you can leave it out, but your caramel won’t have as good of a texture.

Microwave Popcorn Shortcut

If you’re opting for the convenience of microwave popcorn instead of popping the kernels yourself, a few adjustments will ensure your Honey Roasted Caramel Corn turns out just as delicious. Here’s what to keep in mind:

  1. Select Plain Microwave Popcorn: Choose a plain or lightly salted variety to avoid conflicting flavors. Reduce the recipe’s salt if using pre-salted popcorn.
  2. Quantity Check: One standard-size bag (about 3-3.5 ounces) is roughly equivalent to ½ cup unpopped kernels.
  3. Skip the Oil: Microwave popcorn usually includes oil, so no need to add extra.
  4. Preparation: Prepare the microwave popcorn according to the package instructions. Once popped, ensure you remove any unpopped kernels before combining it with the honey roasted peanuts and the caramel mixture.
  5. Follow Remaining Steps: Continue with the recipe as written, combining the prepared popcorn with the caramel mixture, baking, and storing it.
Honey roasted caramel corn on a baking sheet

Storage Instructions

To keep your Honey Roasted Caramel Corn at its best, let it cool completely before storage. This ensures that moisture doesn’t soften its delightful crunch. Once cool, place it in an airtight container to protect it from humidity and maintain freshness. It’s best stored at room temperature, as refrigeration can make it chewy. Properly stored in a cool, dry place, your caramel corn will stay fresh and delicious for up to 3 weeks.

More Caramel Options

What makes this recipe so good is the made-from-scratch caramel. If you need to use store-bought, a good rule to follow is to avoid anything that comes in a squeeze tube, and that it must contain sugar for this recipe to turn out well. 

If you fancy some experimentation, try one of our delicious homemade caramel sauces.

Watch the video below where we will walk you through every step of the recipe with a video demonstration.