Caramel Apple Popcorn

This homemade Caramel Apple Popcorn is the combination of two family-favorite desserts: caramel apples and caramel corn! It's an addicting snack that's perfect for movie night, a charcuterie board, or as a holiday gift.

Why You'll Love It

• Unique: Upgrade old-fashioned caramel coated popcorn with a fun flavor twist! You'll be hard-pressed to find Caramel Apple Popcorn in stores but luckily, making it from scratch couldn't be easier with this recipe.
• Not too sweet: Store-bought Caramel Apple Popcorn tends to be cloyingly sweet with a fake apple taste. But not this homemade caramel corn - it's the perfect balance of sweet, salty, and buttery with a delicious flavor boost from the dried apples.
• The best holiday gift: Homemade edible gifts are extra thoughtful and add a personal touch during the holidays. Your loved ones are guaranteed to be thrilled with this delicious caramel apple corn.
• Long shelf life: Caramel Apple Popcorn will stay crispy and delicious for 2-3 weeks! Make a big batch to have on hand whenever you have an impromptu movie night or dinner party.

• Oil: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor.
• Kernels: Stovetop popcorn will yield the best flavor and texture. Simply follow the instructions on the bag. But if you're using microwavable popcorn bags (I recommend unsalted and unbuttered), you'll need about 3 bags.
• Apple chips: I use Bare Baked's apple chips to add cozy apple flavor and delicious crunch to this easy caramelized corn. You can also make your own baked apple chips. I would not recommend replacing it with freeze-dried apples as they're too chewy.
• Cinnamon: A generous sprinkle will add tasty fall flavor. For more fall desserts with cinnamon flavor, try Apple Chai Bars or No Bake Pumpkin Cheesecake Bars!

For The Caramel

• Butter: I recommend using unsalted butter for better control of the seasoning. But salted would be fine for an extra salted caramel flavor.
• Brown sugar: Make sure to tightly pack when measuring it out, or use a kitchen scale to be more accurate. I recommend using light brown sugar since dark brown sugar can become grainy.
• Corn syrup: Gives the sauce a glossy coating and prevents crystallization (a grainy texture). Make sure to use light corn syrup.
• Salt: Salt in desserts enhances the flavor and balances the sweetness. Plus, salted caramel is absolutely amazing!
• Vanilla extract: Adds delicious flavor and aroma.
• Baking soda: The chemical reaction aerates the caramel to make it light and smooth so it can easily coat the popcorn. It also helps make it more chewy rather than hard and brittle.

• Feel free to substitute stovetop popcorn with air-popped or microwave popcorn. You'll need about 3 bags of unsalted and unbuttered popcorn.
• If you can't find light corn syrup, glucose syrup or golden syrup can be used as a 1:1 substitute. I wouldn't recommend leaving it out altogether.
• The caramel apples rolled in chopped peanuts were always my favorite. Add your favorite nuts to Caramel Apple Popcorn for more texture! Chopped pecans, peanuts, almonds, and walnuts are classic.
• For more decadence, melt some chocolate in the microwave and drizzle it over the apple popcorn. For a zebra effect, drizzle with both white and dark chocolate.
• If you can find apple pie spice, that'd be a great addition. It's usually a blend of cinnamon, nutmeg, allspice, cloves, ginger, and star anise.
• Create your own popcorn flavor by adding in chopped bacon, pumpkin seeds, or toffee.
• For a no bake Caramel Apple Popcorn, simply coat the popcorn and apple chips with the caramel and let cool completely. The texture will be chewier and less crispy, but still delicious.

STEP ONE: First, preheat the oven and generously line a baking sheet with oil-sprayed foil.

Then add oil and 2-3 kernels to a large pot over medium heat. Cover with a lid and wait until you hear popping, about 5 minutes.

STEP TWO: Then remove the "test" popcorn and add the rest of the kernels. Cover again and let cook until there are 2-3 second intervals between each pop.

STEP THREE: Transfer the popcorn to the baking sheet and remove all the unpopped kernels. Add the apple chips and cinnamon to the popcorn, then place in the oven to keep warm.

STEP FOUR: Next, start on the caramel sauce. Melt butter in heavy-bottomed pot over medium heat. Wait until the butter is lightly foamy like in the photo.

STEP FIVE: Add in the brown sugar, corn syrup, and salt. Whisk for one minute to dissolve the brown sugar.

Then let it come to a full boil. It can take a few minutes so be patient, don't walk away from the pot, and don't be tempted to turn the heat past medium. Once there are large, constant rolling bubbles at the edge of the pot, set a timer for 4 minutes. Do not stir the caramel anymore. Instead, gently tilt the pan occasionally.

STEP SIX: After 4 full minutes of boiling, remove the pot from the heat. Add the vanilla extract and baking soda, which will cause the sauce to instantly foam up. Whisk until it's the same color throughout.

STEP SEVEN: Pour the caramel over the popcorn and mix gently with a spatula. Try to prevent puddles on the bottom and coat the popcorn as evenly as possible.
Alternatively, you can combine the popcorn, apple chips, cinnamon, and caramel in a large mixing bowl. Then transfer to a baking sheet.

Bake the Caramel Apple Popcorn for 45 minutes, stirring every 15 minutes. Let cool completely before storing.

• Remove unpopped kernels: As a former dentist, I strongly urge you to take the time to remove all the unpopped kernels. They're very unpleasant and actually quite dangerous to bite into.
• Keep the popcorn warm: While making the sauce, leave the baking sheet of popcorn and apple in the preheated oven to keep it warm. This will help the caramel spread more evenly later on.
• Use a heavy bottomed pot: Lightweight pots can conduct heat unevenly and the hot spots can burn the sugar in the caramel. I love using the Sauce Pan from Caraway.
• Don't walk away: Make sure to stay by the stove when making the candy. It can easily burn in a matter of seconds so keep your eye on it.
• Set a timer: For the caramel, set a timer for 4 minutes to let the sugars fully develop and reach the optimal temperature. Making homemade caramel can be tricky so you want to be as precise as possible.
• Take off heat: Baking soda will make the caramel mixture foam and bubble up. Take the pot off the heat first and exercise caution at this step.
• Soak the pot: To easily clean the pot after making the caramel, fill the pot with a couple inches of water and bring it to a simmer. This will soften and dissolve the candy so you can easily rinse it off. Just be careful as the water will be hot.