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Classic Homemade Caramel Kettle Corn Recipe

Homemade Classic Caramel Kettle Corn made from New York Amish Mushroom Popcorn

Quick and easy, this classic homemade caramel kettle corn recipe, ooey-gooey yummy fresh from the oven, is a tasty way to enjoy your homegrown New York Amish Mushroom Popcorn.


4 quarts popped NY Amish Mushroom Popcorn, sorted to remove half-pops
1 cup brown sugar
1/2 cup syrup (see Note)
1/2 cup butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Note: syrup can be sorghum syrup, molasses, or Karo syrup; I used our sorghum syrup.


  1. Preheat oven to 250ºF (120ºC)
  2. Line a shallow roasting pan with parchment paper or spray with cooking spray. Add the popcorn and place in preheated oven while making the caramel sauce.
  3. Over medium heat, in a heavy saucepan combine brown sugar, syrup, butter, and salt; bring sauce to boil, stirring constantly.
  4. Stop stirring and continue to boil the sauce for five more minutes.
  5. Remove sauce from heat and mix in the baking soda and vanilla until well combined.
  6. Remove popcorn pan from oven; drizzle caramel sauce over the popcorn while stirring to coat evenly.
  7. Return popcorn to oven and bake for 45 minutes, stirring occasionally.
  8. Remove pan from oven and spread popcorn over parchment paper (or silicone sheet, or similar) to cool.
  9. Break apart and enjoy!
  10. Store what's left (if any!) in a tightly covered container.

To me popcorn evokes quite a few memories including this that combines a favorite snack with a favorite chef. So without further ado - Pöpcørn!