Caramel Apple Popcorn Clusters
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Vegetable Oil2 cup
Popcorn Kernels2 cups
Apple Juice2 cups
Light Brown Sugar (packed)1 cup
Light Corn SyrupDirections:
1
Line 2 baking sheets with parchment paper
2
Heat the vegetable oil in a pot over medium-high heat
3
Add the popcorn kernels; cover and cook, shaking the pan, until the popping subsides
4
Remove from the heat and let any remaining kernels pop for 30 more seconds
5
Divide the popcorn between the prepared baking sheets, discarding any unpopped kernels
6
Scatter the apple chips and almonds on top
7
Make the caramel: Bring the apple juice, brown sugar and corn syrup to a boil in a large heavy-bottomed saucepan over medium-high heat
8
Cook without stirring until the mixture is deep amber and a candy thermometer registers 280 degrees F, about 30 minutes (the caramel will bubble vigorously toward the end of the cooking time)
9
Stir the butter into the caramel until melted
10
Add 2 teaspoons salt and the apple pie spice
11
Add the applejack and cayenne, if using, and cook until slightly thickened, about 1 minute
12
Remove from the heat
13
Pour the hot caramel over the popcorn mixture and carefully toss with two rubber spatulas
14
Let cool slightly, then separate the mixture into clusters while still warm
15
Let cool completely
16
Photograph by Kang Kim