popped popcorn, plain and unseasoned
dried apple, cut into 1/2 inch pieces
( I use a mix of golden and brown raisins)
( or nuts you prefer)
pumpkin pie spice
( or other mixed baking spice)
- First, freshly pop your popcorn and measure out 3 quarts, then sift through your popcorn to remove any unpopped kernels.
- Make 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.
- Preheat oven to 250°F.
- In a very large bowl, mix together the popcorn, dried apples, raisins, and nuts; set aside.
- Combine brown sugar, butter, corn syrup, and salt in a 2 quart size saucepan.
- Cook over medium heat, stirring until the sugar dissolves.
- Continue to boil to the firm ball stage (248°F on a candy thermometer), about 5 minutes.
- Do not overcook!
- Remove from heat and stir in the spices and the baking soda.
- Pour hot caramel over the popcorn mixture and stir quickly to coat.
- Spread popcorn mixture evenly on your pan.
- Bake at 250 F for 45-50 minutes, stirring EVERY 15 minutes.
- Remove from oven and allow to cool completely (or you will burn your tongue- the caramel gets scalding hot).
- I often leave out apples, but you can also use other dried fruits if you desire such as dried cranberries or apricots.
- Just make sure your dried fruits are very fresh- if they are too dried out from age, they will tend to burn.
- I use low-salt nuts, Jenny uses unsalted.