Ingredients
Scale
- 10 cups popped popcorn (plain or lightly salted)
- 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
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup toasted pecans or walnuts (optional)
Instructions
- Place the popped popcorn, dried apple chips, and optional nuts into a very large mixing bowl. Toss them gently to ensure the apples are evenly distributed throughout the popcorn. Line a large baking sheet with parchment paper or a silicone mat and set it aside.
- In a medium saucepan over medium heat, combine the butter, brown sugar, corn syrup, and salt. Stir constantly until the butter is melted and the sugar has dissolved. Bring the mixture to a gentle boil and let it cook for 3 to 4 minutes without stirring. This allows the caramel to thicken and develop its signature flavor.
- Remove the saucepan from the heat immediately. Stir in the vanilla extract and ground cinnamon. Be careful, as the mixture may bubble up slightly when the liquid is added. Slowly pour the hot caramel over the popcorn mixture in the bowl. Use a large spatula to gently fold the popcorn until every piece is coated in the caramel sauce.
- Spread the coated popcorn mix onto the prepared baking sheet in an even layer. Allow it to sit at room temperature for at least 15 to 20 minutes. As the caramel cools, it will harden and become less sticky, creating a perfect crunchy coating. Once fully set, break up any large clumps and serve.
- Cook Time: 25 minutes
- Diet: Vegetarian