Caramel Apple Popcorn Clusters


Caramel Apple Popcorn Clusters


  • 8 c. popped popcorn
  • 4 c. freeze dried apple slices
  • 1 c. unsalted almonds roughly chopped
  • 2 c. apple juice
  • 2 c. packed light brown sugar
  • 1/4 c. light corn syrup
  • 12 T. unsalted butter cut into pieces
  • 1 tsp. salt


  • Line 2 baking sheets with parchment paper.
  • Divide the popcorn between the 2 baking sheets. Scatter the apple slices and chopped almonds on top of the popcorn.
  • Bring the apple juice, brown sugar and corn syrup to a boil in a large saucepan over medium-high heat. Cook without stirring until the mixture reaches 280 degrees on a candy thermometer, about 30 minutes. Stir the butter pieces into the caramel until melted and thoroughly combined. Add the salt and cook 1 minute more. Remove from the heat. Pour the hot caramel over the popcorn mixture and carefully toss with 2 rubber spatulas. Let cool slightly then separate the mixture into clusters while still warm. Let cool completely.

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