Ingredients
Scale
- 12 cups popped popcorn (plain or lightly salted)
- 2 cups dried apple chips, broken into bite-sized pieces
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/4 cup light corn syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup pecans or walnuts (optional)
Instructions
- Preheat your oven to 300°F (150°C). Line a large, rimmed baking sheet or a roasting pan with parchment paper or a silicone baking mat. This prevents the caramel from sticking to the pan and makes cleanup much easier.
- In a very large mixing bowl, combine the popped popcorn, dried apple pieces, and nuts if you are using them. Toss them together gently so the apples are evenly distributed throughout the popcorn.
- In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, cinnamon, and salt. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, stop stirring and let it bubble for exactly 4 minutes.
- Remove the saucepan from the heat. Immediately stir in the baking soda and vanilla extract. The mixture will foam up and become light and airy; this is normal and helps the caramel coat the popcorn thinly and evenly.
- Slowly pour the hot caramel mixture over the popcorn and apple mixture in the bowl. Use a large spatula to gently fold and toss the popcorn until every piece is well-coated with the caramel sauce.
- Spread the mixture onto your prepared baking sheet in an even layer. Bake for 45 minutes, stirring the mix every 15 minutes. This ensures the caramel dries out properly and creates a perfectly crisp coating on every kernel.
- Remove the pan from the oven and let the popcorn cool completely on the sheet. As it cools, the caramel will harden. Once cool, break any large clumps apart with your hands before serving.
- Cook Time: 60 minutes
- Diet: Vegetarian, Gluten-Free