Autumn is here and as the leaves begin to change color and the crisp air rolls in, it's the perfect time to indulge in fall flavors. And what's more comforting than a sweet and salty treat? Apple caramel popcorn is a delightful combination of crunchy popcorn, sweet caramel, and tart apple flavors.
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Enjoy Apple Caramel Popcorn as a:
- A satisfying snack: Enjoy it on its own for a sweet and crunchy afternoon pick-me-up.
- A perfect movie night treat: Curl up on the couch with a bowl of this popcorn while watching your favorite movie.
- A festive addition to parties and gatherings: Impress your guests with this delicious and unique treat at your next fall gathering.
- A thoughtful and homemade gift: Pack some apple caramel popcorn in a cute jar or bag to give as a gift to friends and family.
- Enjoy this treat as part of National Popcorn Popping Month.
Ingredients
For this recipe you will need:
- apple cider
- popped popcorn, unflavored
- butter
- honey
- brown sugar
- salt
- cinnamon
- nutmeg
- allspice
- ginger
- baking soda
- vanilla extract
- white chocolate chips (optional)
Instructions
- Pour the apple cider into a saucepan. Turn the heat to medium high and bring the mixture to a boil. Once mixture is boiling, reduce heat until mixture begins to simmer. Continue stirring mixture occasionally, cooking until the cider has been reduced to a syrup (about ½ cup). This will take about 45 minutes to an hour. Remove the mixture from the heat, and pour into a small bowl.
- Pour the popcorn into a large bowl then set aside.
- Preheat oven to 250 degrees. In a pan, turn heat to medium high Melt the butter in the saucepan.Once the butter is melted, mix in the cider, honey, brown sugar and salt. Bring the mixture to a boil, stirring frequently. Allow the mixture to boil for five minutes. Stir in the cinnamon, nutmeg, allspice, and ginger.
- Remove the mixture from the heat, stir in the baking soda and vanilla. The mixture will start to bubble and become frothy. Pour the caramel sauce over the popcorn and toss until coated.
- Spread the popcorn onto large baking sheets lined with parchment paper. Bake for 45 minutes, stirring and tossing the mixture every 10 minutes. Check mixture after 35 minutes of baking. If it is crispy, it is ready to come out. If not, continue cooking and checking every five minutes until done.
- Remove popcorn from oven, allow popcorn to cool completely. Melt white chocolate chips and drizzle over cooled popcorn. Allow the white chocolate to set and then break into pieces for serving.
Equipment
For this recipe you will need a saucepan.
Substitutions
This recipe is naturally gluten free. To make this recipe vegan and dairy free, substitute dairy free butter and dairy free white chocolate chips.
Storing
The popcorn can be stored in an airtight container for up to one week.
Frequently Asked Questions
Yes, you can certainly use store-bought caramel sauce to save time. However, the homemade caramel sauce has a richer flavor and allows you to customize the sweetness level.
Store leftover popcorn in an airtight container at room temperature for up to 3 days.
Yes, you can make this recipe vegan by using vegan butter and vegan caramel sauce
This recipe is naturally gluten-free, as long as you use gluten-free popcorn and ensure all other ingredients are gluten-free.
Apple caramel popcorn is a simple yet delicious treat that's perfect for the fall season. It's easy to make at home, customizable, and sure to satisfy your sweet and crunchy cravings. If you love this recipe I highly recommend trying a cup of caramel apple cider with a cup of this popcorn. Or enjoy this popcorn for dessert and try some apple cider donuts in the morning for breakfast.
Apple Caramel Popcorn
Equipment
- saucepan
Ingredients
- 1 quart apple cider
- 2 4.4 ounce bag SkinnyPop popcorn unflavored
- 1 cup 2 sticks butter
- ½ cup honey
- 2 cups light brown sugar
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- ¼ teaspoon ginger
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 8 ounce bag white chocolate chips optional
Instructions
- Apple Cider Reduction:
- Pour the apple cider into a saucepan.
- Heat over medium-high heat until boiling.
- Reduce heat and simmer, stirring occasionally, until reduced to a thick syrup (about ½ cup), approximately 45-60 minutes.
- Remove from heat and set aside.
- Preparing the Popcorn:
- Preheat oven to 250°F (121°C).
- Line large baking sheets with parchment paper.
- In a separate bowl, melt the butter in a saucepan.
- Add the reduced cider, honey, brown sugar, and salt.
- Bring to a boil, stirring frequently, and cook for 5 minutes.
- Stir in cinnamon, nutmeg, allspice, and ginger.
- Remove from heat and stir in baking soda and vanilla. The mixture will foam.
- Coating and Baking the Popcorn:
- Pour the caramel sauce over the popcorn and toss gently until evenly coated.
- Spread the popcorn onto the prepared baking sheets.
- Bake for 45 minutes, stirring and tossing every 10 minutes.
- Check for desired crispness after 35 minutes. If not yet crispy, continue baking and checking every 5 minutes until done.
- Remove from the oven and let cool completely.
- Finishing Touches:
- Melt the white chocolate chips.
- Drizzle the melted chocolate over the cooled popcorn.
- Allow the chocolate to set before breaking the popcorn into pieces for serving.
Miz Helen
What a delicious treat, I will just love your popcorn with such a great flavor! Hope you have a great week and thanks so much for sharing with Full Plate Thursday.
Miz Helen