Ridiculously Easy Caramel Apple Caramel Corn
This microwave Caramel Apple Caramel Corn pops with bright apple and buttery caramel flavors! It's ridiculously easy to make and is addictingly delicious!
Servings: 16
Calories: 221kcal
Ingredients
- 16 cups popped popcorn see post for types of popcorn
- 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 (1½ sticks) I use salted
- 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
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition
Serving: 1cup | Calories: 221kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 220mg | Potassium: 90mg | Fiber: 2g | Sugar: 25g | Vitamin A: 288IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg