Apple Cider Caramel Corn

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5 from 1 vote

Apple Cider Caramel Corn

This crunchy, sweet caramel corn is full of apple flavor and is the perfect fall twist on a classic treat!

Course Dessert

Keyword apple cider caramel corn, caramel corn, fall snacks, popcorn, snacks

Prep Time 10 minutes

Cook Time 1 hour

Cooling Times 15 minutes

Servings cups

Calories 262kcal

Author Breanna

Equipment

Medium saucepan
Rubber spatula
Half sheet pan
Parchment paper
Large bowl

Ingredients

5 cups popcorn
6 tbsp butter
½ cup brown sugar
¼ cup boiled apple cider store-bought or homemade, check notes for how to make homemade cider syrup
½ tsp vanilla
⅛ tsp salt
½ tsp cinnamon
⅛ tsp ginger
¼ tsp nutmeg
¼ tsp allspice
⅛ tsp baking soda

US Customary - Metric

Instructions

Prepare a baking sheet with parchment paper and preheat oven to 250 degrees.
In a medium saucepan, melt butter over medium heat.
Mix in boiled apple cider and brown sugar. Stir with a rubber spatula until the sugar is fully combined. Increase heat to medium-high, bringing the mixture to a boil. Let mixture boil for about 4 minutes, while continuously stirring.
Remove caramel from the heat and stir in vanilla, salt, spice, and baking soda. The mixture will start to bubble up, but continue stirring until the sauce is thick and shiny.
In a large bowl, pour your caramel sauce over the popcorn while stirring. Continue stirring in caramel sauce until all of the popcorn is coated.
Evenly spread popcorn onto baking sheet. Bake for an hour, making sure to stir and break up any clumps every 15 minutes during the baking process.
Let popcorn cool. It can be eaten immediately and stored for about a week.

Notes

To make my own boiled apple cider, I brought about 4 cups of apple cider to a boil and reduced it to a simmer until it was 1/8 of its initial volume. The reduced cider should be syrupy and will thicken as it cools.

Recipe inspired by The Kitchn.

Nutrition