About a month ago, I discovered the beauty of apple cider caramel. Ever since I devoured one of the candies, I’ve been trying to figure out how to incorporate them into other desserts. I explored with apple cider caramel stuffed snickerdoodles, apple cider caramel pull apart bread, and now it’s time for apple cider caramel chocolate popcorn! I had a box full of popcorn that were near their expiration date so this was the perfect excuse. Liven up your plain popcorn with this apple cider caramel chocolate version – you won’t regret it. You can even wrap them in decorative Christmas boxes or bags and give them away as holiday gifts!

apple cider caramel chocolate popcorn

apple cider caramel chocolate popcorn

apple cider caramel chocolate popcorn

apple cider caramel chocolate popcorn

apple cider caramel chocolate popcorn

Apple cider caramel chocolate popcorn
Yields 4 cups
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Total Time
1 hr
Total Time
1 hr
3231 calories
513 g
285 g
147 g
32 g
88 g
1485 g
148 g
331 g
2 g
51 g
Nutrition Facts
Serving Size
1485g
Amount Per Serving
Calories 3231
Calories from Fat 1272
% Daily Value *
Total Fat 147g
226%
Saturated Fat 88g
438%
Trans Fat 2g
Polyunsaturated Fat 8g
Monounsaturated Fat 43g
Cholesterol 285mg
95%
Sodium 148mg
6%
Total Carbohydrates 513g
171%
Dietary Fiber 30g
122%
Sugars 331g
Protein 32g
Vitamin A
96%
Vitamin C
84%
Calcium
23%
Iron
58%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup apple cider
  2. 1/2 cup heavy cream, divided
  3. 1/2 tsp ground cinnamon
  4. pinch nutmeg
  5. 1/8 tsp allspice
  6. 3/4 cup sugar
  7. 2 1/2 tbsp light corn syrup
  8. 1/4 cup butter, cubed
  9. 4 cups popped plain corn kernels, unsalted, not buttered
  10. 2 tbsp granulated sugar
  11. 1/2 tsp cinnamon
  12. 6 oz semisweet chocolate chips
Instructions
  1. Preheat oven to 250 degrees F. Line baking sheet with parchment paper and spray with cooking spray. Set aside.
  2. Pour 1 cup apple cider into a medium saucepan and bring to a boil over high heat. Continue to cook apple cider until reduced to 2 1/2 tbsp, about 10 minutes. Remove from heat and let cool.
  3. Combine the reduced apple cider with 1/3 cup cream and spices, from cinnamon - allspice. Set aside.
  4. Measure 2 1/2 tbsp cream in a 1 cup measuring cup. Add enough water to fill the measuring cup up to the 1/2 cup line. Combine with sugar and corn syrup in a heavy saucepan. Cook over low heat until the sugar dissolves and the syrup reaches 234 degrees F.
  5. Remove from heat and gradually add the cream and cider mixture to the syrup. Add the butter and stir until the butter has melted. Bring back to heat over low and cook until 248 degrees F, stirring frequently. Remove caramel from heat.
  6. Meanwhile, pop the popcorn. Discard any unpopped kernels. Transfer popcorn to prepared baking sheet, pouring the caramel on top. Stir to coat the popcorn with the caramel. Bake in the oven for 45 minutes, stirring every 15 minutes. Remove popcorn from oven.
  7. Immediately transfer popcorn to a clean parchment paper that has been sprayed with cooking spray. Let cool. Break popcorn into pieces.
  8. Combine sugar with cinnamon. Sprinkle on top of the popcorn.
  9. Melt chocolate in the microwave, stirring ever 15 seconds until melted. Drizzle on the popcorn and let chocolate harden. Serve.
beta
calories
3231
fat
147g
protein
32g
carbs
513g
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Cherry on my Sundae http://cherryonmysundae.com/

**Helpful tips and common mistakes

Caramel is always one of those things that I’m hesitate to make. Cooking the sugar just right can be tricky since it is quite temperamental. For specific tips on how to make the perfect apple cider caramel, check out my snickerdoodles post.

Once the caramel is done, all you have to do is pop the popcorn and bake with the caramel. Ideally, you want to use unsalted, not buttered popcorn for this recipe.

When baking the popcorn with the caramel, make sure to stir the popcorn every 15 minutes. This allows an even coating of caramel for each kernel. Remember to transfer the caramel popcorn from the baking sheet to a new parchment paper after it has finished baking, otherwise the popcorn will stick to the old parchment paper (not a mess you want to deal with!).

If you’re not a fan of chocolate you can omit it, or even substitute it with white chocolate.

Although caramel can be a challenge at times, it’s well worth preparing especially for this apple cider caramel chocolate popcorn. The popcorn is not overly sweet and has a hint of apple cider, making it appropriate for the winter season. To prevent myself from devouring on all of the popcorn myself, I’m wrapping up half and giving them away as holiday treats…another reason for people to love you!

apple cider caramel chocolate popcorn

 

 

 

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