Caramel Apple Popcorn Clusters Recipe | Recipe Iseasy Kitchen
Difficulty: Easy
Makes: about 24 clusters
Nutritional Information Per Serving
Serving Size: 1 of 24 servings
Calories: 234
Total Fat: 10 g
Saturated Fat: 4 g
Carbohydrates: 36 g
Fiber: 2 g
Sugar: 31 g
Protein: 2 g
Cholesterol: 15 mg
Sodium: 175 mg
Total Time: 1 hour
Preparation: 30 minutes
Cooking: 30 minutes
Ingredients
- 2 tablespoons vegetable oil
- 2/3 cup popcorn kernels
- 4 cups dried apple chips, broken into smaller pieces
- 1 cup unsalted almonds, coarsely chopped
- 2 cups apple juice
- 2 cups packed light brown sugar
- 1/4 cup light corn syrup
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
- Kosher salt
- 1/4 teaspoon apple pie spice
- 1 tablespoon applejack or another apple brandy (optional)
- 1/4 to 1/2 teaspoon cayenne pepper (optional)
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Directions
- Prepare two baking sheets by lining them with parchment paper. Warm the vegetable oil in a pot over medium-high heat. Add the popcorn kernels; cover and shake the pot occasionally while cooking until the popping slows down. Remove from heat and allow any remaining kernels to pop for an additional 30 seconds. Spread the popcorn evenly over the prepared baking sheets, discarding any kernels that did not pop. Sprinkle the apple chips and almonds over the popcorn.
- Prepare the caramel: In a large, heavy saucepan, combine the apple juice, brown sugar, and corn syrup and bring to a boil over medium-high heat. Cook without stirring until the mixture turns a deep amber color and a candy thermometer reads 280 degrees F, which should take about 30 minutes (the caramel will bubble strongly near the end).
- Stir in the butter until fully melted. Mix in 2 teaspoons of salt and the apple pie spice. If using, add the applejack and cayenne pepper and cook for about 1 minute until the caramel thickens a little. Remove from heat. Immediately pour the hot caramel over the popcorn mixture and gently toss with two rubber spatulas. Allow it to cool slightly before breaking the mixture into clusters while still warm. Let the clusters cool completely.
Photograph by Kang Kim
Recipe courtesy Recipe Iseasy Magazine
