Ingredients
Scale
- 8 cups popped popcorn (plain and unsalted)
- 2 cups dried apple chips, broken into bite-sized pieces
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1 cup pecan halves (optional)
Instructions
- Preheat your oven to 250°F (120°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking. In a very large mixing bowl, combine the popped popcorn, dried apple chips, and pecans if you are using them.
- In a medium saucepan, combine the butter, brown sugar, light corn syrup, and salt. Melt over medium heat, stirring constantly until the mixture is smooth. Bring the mixture to a boil. Once it starts boiling, stop stirring and let it bubble for exactly 4 minutes.
- Remove the saucepan from the heat immediately. Quickly stir in the ground cinnamon, vanilla extract, and baking soda. The mixture will foam up slightly; this is normal and helps create a lighter, thinner coating for the popcorn.
- Carefully pour the hot caramel mixture over the popcorn and apple mixture in the large bowl. Use a heat-resistant spatula to toss everything together gently until the popcorn and apples are evenly coated with the caramel.
- Spread the coated mix onto the prepared baking sheet in an even layer. Bake in the preheated oven for 45 minutes. Every 15 minutes, remove the tray and give the mix a good stir. This ensures the caramel dries evenly and prevents the bottom from burning.
- Remove the baking sheet from the oven and let the mix cool completely on the tray. As it cools, the caramel will harden and become crunchy. Once fully cooled, break any large clumps apart with your hands before serving.
- Cook Time: 60 minutes
- Diet: Vegetarian