Ingredients
Scale
- 12 cups popped popcorn (plain, unbuttered)
- 1 cup freeze-dried apple slices, slightly crushed
- 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 pure vanilla extract
Instructions
- Step 1: Preparation: Preheat your oven to 250°F (120°C). Line two large baking sheets with parchment paper or silicone baking mats. Place your popped popcorn into a very large mixing bowl. Make sure to sift through the popcorn and remove any unpopped kernels, as biting into one can be an unpleasant surprise later. Toss the freeze-dried apple pieces with the popcorn so they are evenly distributed.
- Step 2: Cooking the Caramel: 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 while stirring constantly. Once it reaches a boil, stop stirring and let it simmer for exactly 4 minutes. Remove the pan from the heat. Immediately whisk in the cinnamon, baking soda, and vanilla extract. The mixture will bubble up and become light and airy; this is exactly what you want for a thin, crispy coating.
- Step 3: Baking and Cooling: Quickly pour the hot caramel mixture over the popcorn and apples. Use a large spatula to toss everything together until every piece is coated. Spread the popcorn evenly across the prepared baking sheets. Bake for 45 minutes, stirring the popcorn every 15 minutes to ensure even drying. Remove the pans from the oven and let the popcorn cool completely. As it cools, the caramel will harden into a perfectly crunchy shell. Break apart any large clumps before serving.
- Cook Time: 60 minutes