Today is National Popcorn Day! So does that mean that it is mandatory to eat popcorn today? No clue, but I will happily oblige – just in case – as popcorn is one of my favorite snacks. It basically goes with anything and at anytime – winter or summer, movie or not. Always yummy!
Sometimes I indulge with my popcorn and make it a special treat like Caramel Apple Popcorn. I know – first you might go ‘apple in a popcorn? I don’t think so!’ But let me tell you – Caramel Apple Popcorn works. And not only does it work, but it’s highly addictive with that simply irresistible sweet and salty combo. C’mon give Caramel Apple Popcorn a try!
And while you’re at it check out our other popcorn recipes:
Funfetti Chocolate Popcorn
Cinnamon Sugar Popcorn
Cheddar Cheese Popcorn
Happy Popcorn Day!
Caramel Apple Popcorn
Preparation time: 30 min (+drying time)
Makes: 12 cups
Ingredients:
½ cup Popping Corn
Sunflower Oil
Sea Salt to taste
4 dl Whipping Cream
1 1/4 cups Dark Muscovado Sugar
4 tps Butter
75 g Sweetened Dried Apple Chunks
Directions:
To make the popcorn:
Thinly coat the bottom of a large saucepan with sunflower oil. Pour in the popping corn kernels.
Cover with a tightly fitting lid. Cook over medium-heat occasionally shaking the pan. When the kernels start popping shake the pan continuously. When the popping slows down and the saucepan starts to fill turn off the heat and leave the pan covered until all the popping has stopped.
Transfer the popcorn into a large bowl and season with sea salt to taste. Line 2 baking pans with foil and spread the popcorn evenly onto the foil covered baking pans. Set aside.
To make the Caramel Apple Sauce:
Chop the sweetened dried apple chunks into small cubes. Set aside.
Mix the whipping cream with the muscovado sugar in a medium saucepan.
Boil the mixture over medium heat for 10-15 minutes or until it thickens.
Remove from the heat and mix in the butter to make the caramel sauce glossy.
Add the chopped apple cubes.
Before the caramel apple sauce completely cools down, sprinkle it evenly on top the popcorns. Leave to dry for 5 minutes.
With a large knife gently – taking care that you don’t break the popcorn – fluff the popcorn and break the caramel clusters. If there is any caramel stuck onto the foil, break it off and smear on the popcorn. Gently mix the popcorn so that the caramel spreads evenly.
Leave to dry for 15-20 minutes. Gently break the caramel popcorn clusters with your hands and transfer the single popcorns onto a cooling rack (with a baking pan under it), baking pan or a large plate.
Transfer into a refrigerator to cool for at least an hour. Take the popcorn out to serve or place into an airtight container and store in the refrigerator.
Print Caramel Apple Popcorn
Total Time: 30 minutes
Yield: 12 cups
Ingredients
- ½ cup Popping Corn
- Sunflower Oil
- Sea Salt to taste
- 4 dl Whipping Cream
- 1 1/4 cups Dark Muscovado Sugar
- 4 tps Butter
- 75 g Sweetened Dried Apple Chunks
Instructions
- To make the popcorn:
- Thinly coat the bottom of a large saucepan with sunflower oil.
- Pour in the popping corn kernels.
- Cover with a tightly fitting lid.
- Cook over medium-heat occasionally shaking the pan.
- When the kernels start popping shake the pan continuously.
- When the popping slows down and the saucepan starts to fill turn off the heat and leave the pan covered until all the popping has stopped.
- Transfer the popcorn into a large bowl and season with sea salt to taste.
- Line 2 baking pans with foil and spread the popcorn evenly onto the foil covered baking pans. Set aside.
- To make the Caramel Apple Sauce:
- Chop the sweetened dried apple chunks into small cubes. Set aside.
- Mix the whipping cream with the muscovado sugar in a medium saucepan.
- Boil the mixture over medium heat for 10-15 minutes or until it thickens.
- Remove from the heat and mix in the butter to make the caramel sauce glossy.
- Add the chopped apple cubes.
- Before the caramel apple sauce completely cools down, sprinkle it evenly on top the popcorns.
- Leave to dry for 5 minutes.
- With a large knife gently – taking care that you don’t break the popcorn – fluff the popcorn and break the caramel clusters. If there is any caramel stuck onto the foil, break it off and smear on the popcorn.
- Gently mix the popcorn so that the caramel spreads evenly.
- Leave to dry for 15-20 minutes.
- Gently break the caramel popcorn clusters with your hands and transfer the single popcorns onto a cooling rack (with a baking pan under it), baking pan or a large plate.
- Transfer into a refrigerator to cool for at least an hour.
- Take the popcorn out to serve or place into an airtight container and store in the refrigerator.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://www.marthafied.com/2014/01/19/caramel-apple-popcorn/
The post Caramel Apple Popcorn appeared first on www.marthafied.com
