Description
Homemade Caramel Apple Popcorn is a sweet, crunchy fall snack made with fluffy popcorn, crispy dried apple chips, buttery homemade caramel, and warm cinnamon. Baked until perfectly crunchy, this easy caramel apple popcorn is perfect for movie nights, Halloween parties, Thanksgiving gatherings, and homemade holiday gifts.
Ingredients
Scale
- 1 tablespoon vegetable oil
- ⅔ cup popping corn
- Salt, to taste
- 4 ounces dried apple chips
- ½ cup light brown sugar
- ¼ cup light corn syrup
- ½ cup butter
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
Instructions
- Heat the vegetable oil in a large saucepan with a lid over medium heat.
- Add the popcorn kernels and cover the saucepan. Gently shake the pan back and forth as the kernels pop to prevent burning.
- When the popping slows down, remove the saucepan from the heat. Add salt to taste and transfer the popcorn to a large mixing bowl.
- Add the dried apple chips to the popcorn and gently mix to distribute them evenly.
- In a medium saucepan, combine the butter, brown sugar, light corn syrup, and ground cinnamon.
- Heat the mixture over medium heat, stirring until the butter melts and the brown sugar dissolves. Bring it to a gentle boil and cook for approximately 5 minutes.
- Remove the saucepan from the heat and stir in the baking soda. The caramel will foam slightly and become lighter in color.
- Immediately pour the warm caramel sauce over the popcorn and dried apples. Stir gently until everything is evenly coated.
- Preheat the oven to 250°F. Line a large baking sheet or roasting pan with parchment paper.
- Spread the caramel-coated popcorn evenly over the prepared baking sheet.
- Bake for 45 minutes, stirring every 15 minutes to ensure even baking and a crispy caramel coating.
- Remove from the oven and allow the caramel apple popcorn to cool completely. Break apart any large clusters and serve.
- Store leftovers in an airtight container or resealable bag at room temperature.
Notes
- Use crispy dried apple chips rather than soft dried apple slices for the best crunchy texture.
- Use light brown sugar for a classic buttery caramel flavor. Dark brown sugar can also be used for a deeper molasses flavor.
- Light corn syrup helps prevent sugar crystallization and keeps the caramel coating smooth.
- Do not skip the baking soda. It creates tiny air bubbles in the caramel, helping produce a lighter coating.
- Use a large mixing bowl to make coating the popcorn easier and prevent spills.
- Remove any unpopped popcorn kernels before adding the caramel.
- Stir the popcorn every 15 minutes during baking to help the caramel dry evenly.
- For a different fall flavor, replace the ground cinnamon with apple pie spice.
- Add chopped pecans or almonds for extra crunch and a nutty flavor.
- For a sweeter and saltier combination, add up to 1 teaspoon of salt to the caramel mixture.
- Allow the popcorn to cool completely before storing to prevent condensation and stickiness.
- Store in an airtight container at room temperature for a couple of days.
- If the popcorn becomes soggy, spread it on a baking sheet and reheat at 250°F for approximately 5 minutes.
- Be careful when handling hot caramel, as it can cause burns.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 256 kcal
- Sugar: 41 g
- Sodium: 144 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.3 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 2 mg