Ridiculously Easy Caramel Apple Caramel Corn
User Reviews
5
Ridiculously Easy Caramel Apple Caramel Corn
Description
The Ridiculously Easy Caramel Apple Caramel Corn starts with popping about 16 cups of popcorn, carefully removing unpopped kernels for a better eating experience. A caramel sauce is made by reducing apple cider until syrupy, then combining it with corn syrup, butter, light and dark brown sugars, cinnamon, nutmeg, salt, vanilla, and baking soda. The sauce is heated progressively to bubble vigorously and develop a rich caramelized flavor with warm autumn spices.
Once the caramel sauce is ready, it is thoroughly mixed with the popcorn, coating it evenly. Baking the mixture on parchment paper helps form crispy clusters as the caramel sets. The combination offers a sweet, crisp snack with apple notes from the cider reduction and cozy flavor from the cinnamon and nutmeg.
This caramel corn suits holiday gatherings or anytime a sweet, spiced popcorn treat is desired. The notes recommend metric conversions for ease and advise reviewing detailed instructions to ensure success with texture and coating.
Ingredients
- 16 cups Popcorn see post for types of popcorn, popped
- 1 ½ cups apple cider you could also use 100% apple juice
- 3 tablespoons corn syrup (Not high fructose corn syrup - I use Karo. You can also use Golden Syrup)
- ¾ cup butter I use salted, 1½ sticks
- 1 cup light brown sugar
- ½ cup dark brown sugar (If you don't have dark brown sugar you can omit it and just use 1½ cups of light brown sugar.)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
Instructions
- Prepare a work surface (kitchen counter) by laying out a 4 feet long piece of parchment paper.
- After popping the popcorn, transfer it to a bowl. Lift the popcorn with your hands and shake the bowl lightly so the unpopped kernels fall to the bottom. Lift the 4 quarts of popcorn out of the bowl and transfer to a large brown paper grocery bag.
- In a medium-size non-stick sauté pan, bring the apple cider to a boil over medium high heat. Boil vigorously, stirring occasionally, for 8-10 minutes or until the cider is reduced to ¼ cup. Transfer the cider to a large microwave-safe bowl.
- Add the corn syrup and stir well to combine. Add the butter, brown sugars, cinnamon, nutmeg and salt and stir until everything is well incorporated. Place in the microwave and heat on high power for 3 minutes.
- After stirring, return to the microwave for 1 minute. The mixture should be bubbling up furiously by this point. Remove bowl and stir well then return to the microwave for another minute. Repeat this cooking and stirring for a total of 3 minutes.
- Remove the bowl from the microwave and stir in the vanilla and baking soda. Stir until all of the baking soda is well incorporated. Pour the hot mixture over the popcorn in the bag. Fold the top of the bag down once and shake, shake, shake to distribute syrup through the corn.
- Microwave on high power for 1 minute. Remove the bag and hold it at the folden down top and one of the bottom corners. Shake well the return to the microwave for another minute. Repeat cooking and shaking two more times for a total of 5 minutes. Turn the popcorn out onto the prepared parchment paper. Allow to cool completely.
- Store in an airtight container. The caramel corn will keep well for 1-2 weeks.
Notes
- Before coating, shake popcorn to remove unpopped kernels for safer eating.
- Reduce apple cider thoroughly to concentrate the apple flavor in the caramel.
- Use light corn syrup like Karo (not high fructose version) or golden syrup for best results.
- Heating the caramel sauce in intervals ensures a smooth texture and thorough cooking.
- Metric measurements available via the recipe toggle for convenient conversion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 221kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 220mg | 9% |
| Potassium | 90mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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