This recipe is called My Amish Friend’s Caramel Corn, but sadly I have no amish friends, so I changed the title. To be honest, I have no idea what makes it “Amish” besides the fact that it originated from an Amish family.

Random Flashback/Tip: I remember being in high school home economics and making caramel corn; we shook the popped kernals in a brown grocery bag as opposed to stirring it in a large bowl.
So, when I made a store run to pick up the Karo Syrup I also politely asked for a brown bag on the side. This method worked out perfectly and eliminated part of the clean up, which is always a plus in my book!

I really loved this recipe and it stayed crunchy for days in an airtight container.

So, my thanks to the lovely Amish family that created this yummy snack! Enjoy!


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