1 hr 20 mins
My dear friend Jenny shared this recipe with me years ago. I have made it many times over the years and it is always a big hit. This is great for football watching and Halloween parties. It is a caramel popcorn with hints of baking spices. Unless you are an experienced caramel corn maker (and even if you are), I highly recommend using a candy thermometer with this recipe. It is not a hard recipe, but you do have to pay attention and have everything ready to go before you start.
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Units: US | Metric
- 3 quarts popped popcorn, plain and unseasoned
- 1 cup dried apple, cut into 1/2 inch pieces (optional)
- 1/2 cup raisins (I use a mix of golden and brown raisins)
- 1/2 cup peanuts (or nuts you prefer)
- 3/4 cup brown sugar
- 1/4 cup butter
- 3 1/2 tablespoons corn syrup
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (or other mixed baking spice)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon baking soda
- 1First, freshly pop your popcorn and measure out 3 quarts, then sift through your popcorn to remove any unpopped kernels.
- 2Make sure you have a large shallow sheet pan handy (I use a jelly roll pan) and you may wish to line it with foil or parchment paper.
- 3Preheat oven to 250°F.
- 4In a very large bowl, mix together the popcorn, dried apples, raisins, and nuts; set aside.
- 5Combine brown sugar, butter, corn syrup, and salt in a 2 quart size saucepan.
- 6Cook over medium heat, stirring until the sugar dissolves.
- 7Continue to boil to the firm ball stage (248°F on a candy thermometer), about 5 minutes.
- 8Do not overcook!
- 9Remove from heat and stir in the spices and the baking soda.
- 10Pour hot caramel over the popcorn mixture and stir quickly to coat.
- 11Spread popcorn mixture evenly on your pan.
- 12Bake at 250 F for 45-50 minutes, stirring EVERY 15 minutes.
- 13Remove from oven and allow to cool completely (or you will burn your tongue- the caramel gets scalding hot).
- 14I often leave out apples, but you can also use other dried fruits if you desire such as dried cranberries or apricots.
- 15Just make sure your dried fruits are very fresh- if they are too dried out from age, they will tend to burn.
- 16I use low-salt nuts, Jenny uses unsalted.
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Nutritional Facts for Jenny's Harvest Popcorn Mix
Serving Size: 1 (51 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 185.9
- Calories from Fat 65
- Total Fat 7.2 g
- Saturated Fat 2.9 g
- Cholesterol 10.1 mg
- Sodium 109.9 mg
- Total Carbohydrate 29.8 g
- Dietary Fiber 1.9 g
- Sugars 18.6 g
- Protein 2.8 g