Ingredients
Scale
- 12 cups popped popcorn (plain, unsalted)
- 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
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 250°F (120°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Place the popped popcorn and the dried apple pieces into a very large mixing bowl, ensuring you remove any unpopped kernels.
- In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, stop stirring and let it simmer for about 4 to 5 minutes to thicken slightly.
- Remove the saucepan from the heat. Quickly stir in the cinnamon, vanilla extract, and baking soda. The mixture will foam up and become light and airy; this is exactly what you want as it helps the caramel coat the popcorn thinly and evenly.
- Immediately pour the hot caramel mixture over the popcorn and dried apples in the large bowl. Use a large spatula to gently toss the mix until everything is well-coated. Transfer the mixture onto your prepared baking sheet and spread it out into an even layer.
- Bake for 45 minutes, stirring the mixture every 15 minutes to ensure even drying. Remove the pan from the oven and let the popcorn cool completely on the sheet. As it cools, the caramel will harden and become crunchy. Once cool, break any large clumps apart and serve.
- Cook Time: 60 minutes
- Diet: Vegetarian