Caramel Apple Popcorn

5 from 2 votes

Homemade Caramel Apple Popcorn combines two dessert favorites, caramel apples and caramel corn, into one delicious fall treat! It's sweet, salty, crunchy, and cozy - all the reasons why it's highly addictive and the perfect gift for your friends and family!

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings servings

Calories 374

Author Jessica Kwon

Ingredients

3 tablespoon cooking oil plus more for the foil
½ cup popcorn kernels about 14 cups popped
1 (3.4 oz) bag apple chips about 2 cups
1 teaspoon cinnamon

Caramel

¾ cup unsalted butter
1½ cup light brown sugar tightly packed
¼ cup light corn syrup
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon baking soda

US Customary - Metric

Instructions

Preheat oven to 250°F. Line a baking sheet with foil and lightly spray or drizzle with oil. Use a dry paper towel to wipe it down for a thin, even layer.
Make the popcorn. In a large pot, heat oil over medium to medium-high heat. Add 2-3 kernels of popcorn and cover. Once the kernels pop, remove the popcorn in the pot with a slotted spoon and add the remaining kernels. Cover and let pop.
Once the popping slows down to 2-3 second intervals, turn off the heat and carefully remove the lid. Transfer the popcorn to the baking sheet, removing as many unpopped kernels as possible.
Add apple chips to the baking sheet and sprinkle all over with cinnamon. Lightly mix, then place in oven to keep warm.
Make the caramel. In a saucepan, melt butter over medium heat until lightly foamy. Then add brown sugar, corn syrup, and salt. Whisk for 1 minute until sugar is dissolved.
Do not whisk the caramel any more and let it come to a boil - this may take a few minutes but do NOT be tempted to turn the heat up past medium or else the sugar will burn. Once you see constant, rolling bubbles at the edge of the pot, set a timer for 4 minutes. Tilt the pan occasionally if needed to "stir".
After 4 minutes, turn off heat and add the vanilla extract and baking soda. Continuously whisk until homogenous in color, about 1 minute.
Mix everything together. Pour caramel sauce all over the popcorn. Quickly stir with a large spoon, coating as much popcorn as possible with caramel. Try to avoid any large pools of caramel.
Alternatively, you can transfer the popcorn, apple chips, and caramel to a large mixing bowl to stir together. Then spread out on foil-lined baking sheet.
Bake for 45 minutes, stirring every 15 minutes. Let cool completely.

Video

Notes

Popcorn 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.
Corn syrup: Glucose syrup or golden syrup can be used as a 1:1 substitute. I wouldn't recommend leaving it out altogether.
Storing Leftovers: Make sure the Caramel Apple Popcorn is completely cooled to prevent any condensation, which will result in stale and soggy caramel corn. Then transfer to an airtight container and store for 2-3 weeks. Moisture is the enemy of caramel corn. Make sure to store it in a cool, dry place away from direct sunlight and humidity, like your pantry or cupboard.

Nutrition