Caramel Apple Popcorn Mix (Print Version)

A crunchy blend of caramel popcorn, dried apples, and candy-coated chocolates for snacking.

# Components:

→ Popcorn

01 - 1/2 cup popcorn kernels or 10 cups plain popped popcorn

→ Caramel Sauce

02 - 1/2 cup unsalted butter
03 - 1 cup light brown sugar, packed
04 - 1/4 cup light corn syrup
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon baking soda
07 - 1/2 teaspoon pure vanilla extract

→ Candy and Mix-Ins

08 - 1 cup dried apple rings, chopped
09 - 3/4 cup candy-coated chocolate pieces
10 - 1/2 cup salted peanuts, optional

# Directions:

01 - Preheat oven to 250°F. Line a large baking sheet with parchment paper.
02 - Pop popcorn using preferred method. Transfer to large mixing bowl and discard any unpopped kernels.
03 - In medium saucepan over medium heat, melt butter. Add brown sugar, corn syrup, and salt. Stir constantly until mixture reaches a boil.
04 - Allow mixture to boil for 4 to 5 minutes without stirring. Remove from heat and stir in baking soda and vanilla extract. Mixture will bubble up.
05 - Immediately pour caramel sauce over popcorn. Using spatula, gently toss to coat all popcorn evenly.
06 - Spread coated popcorn onto prepared baking sheet. Bake for 40 minutes, stirring every 10 to 15 minutes for even coating.
07 - Remove from oven and cool for 10 minutes. Break apart any large clumps.
08 - Once completely cooled, mix in dried apples, candy-coated chocolates, and peanuts if using.
09 - Transfer to airtight container until ready to serve.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish, making it perfect for last-minute entertaining
  • Combines the nostalgic flavors of caramel apples with the fun, snackable format of popcorn
  • Easily customizable with your favorite nuts, candies, or dried fruits
  • Makes a generous 8 cups, ideal for sharing with family and friends
  • The homemade caramel coating is far superior to store-bought versions and surprisingly simple to make
  • Perfect balance of sweet, salty, crunchy, and chewy textures in every handful
02 -
  • Use freshly popped popcorn for the best texture—stale popcorn won't crisp up properly in the oven
  • Don't skip the stirring intervals during baking, as this prevents hot spots and ensures even caramelization
  • Work quickly when coating the popcorn with caramel, as the sauce begins to set as it cools
  • For easier cleanup, spray your spatula with cooking spray before tossing the caramel-coated popcorn
  • If the caramel becomes too thick before you finish coating all the popcorn, briefly return the saucepan to low heat to soften it
  • Let the popcorn cool completely on the baking sheet before transferring to prevent it from becoming soggy
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