Caramel Apple Popcorn

This caramel apple popcorn hits all the right notes when you’re craving something sweet and crunchy. I started making it as a fall snack, but now my kids ask for it year-round. The tart apple flavor comes through clearly against the buttery caramel coating, and the popcorn stays crisp thanks to a quick trip through the oven. It’s way better than the stale stuff from tins, and you can control how sweet it is.

I like making a big batch for movie nights or when we have people over – it disappears fast. Just store it in an airtight container and it’ll stay fresh for about a week, though honestly it never lasts that long at my house.

What you need for Caramel Apple Popcorn

How to make Caramel Apple Popcorn

1. Start by spreading popped popcorn on two large baking sheets lined with parchment paper. I like to pick through it quickly to remove any unpopped kernels – nobody wants to bite into those! Keep the oven preheated to 250°F – we’ll need it warm later.

2. In a medium heavy-bottomed saucepan (I use my 3-quart one), melt the butter over medium heat. Once it’s melted, add the brown sugar, corn syrup, and salt. The heavy bottom really helps prevent scorching, which can ruin the whole batch.

3. Bring the mixture to a gentle boil, stirring constantly with a wooden spoon or heat-safe silicone spatula. Once it starts bubbling, set your timer for 5 minutes and keep stirring steadily. You’ll notice it getting slightly darker and thicker – that’s exactly what you want.

4. After 5 minutes, remove from heat and immediately stir in the baking soda and vanilla. This is where the magic happens – the mixture will foam up and get light and airy. Keep stirring until the foaming settles down and the mixture is smooth, about 30 seconds.

5. Working quickly (because the caramel starts setting up fast), pour the hot caramel over popped corn, dividing it between both baking sheets. Sprinkle the crushed apple chips and cinnamon evenly over everything while the caramel is still hot and sticky.

6. Using two spatulas or wooden spoons, gently fold everything together until the popcorn is evenly coated. Don’t worry if it’s not perfect yet – we’ll fix that in the oven.

7. Slide both baking sheets into your preheated oven. Bake for 1 hour total, but here’s the important part: every 15 minutes, take the sheets out and gently stir everything around. This helps the caramel coat evenly and creates those wonderful clusters. You’ll know it’s done when the caramel coating looks glossy and feels dry to the touch.

8. Let it cool completely on the baking sheets – it’ll get crunchier as it cools. Once it’s at room temperature, break up any huge clusters into more manageable pieces.

The popcorn should snap and crackle when you bite into it, and the apple chips add little bursts of concentrated fruit flavor. Store it in an airtight container and it’ll stay crispy for about a week – if it lasts that long!