Caramel Apple Popcorn

Finally, it’s chilly in San Diego!  We’ve just ended an extended heat wave (by SD standards) and I’ve actually pulled on a pair of jeans and a sweater this morning.  The flip-flops remained, but soon they’ll turn into my toasty warm Uggs.

Halloween, falling leaves, pumpkins and apple picking are on my mind.  Caramel, apples and popcorn just scream autumn to me.  Therefore, I decided to create this caramel corn.  I’m so glad I did.  With a hint of nutmeg, this buttery treat is a satisfying and fun burst of fall in my mouth.

*I used both dried apples and apple chips in the recipe - both were equally yummy!

Caramel Apple Popcorn

Ingredients

• 8 cups popcorn (air popped or popped stovetop with small amount of canola oil)
• 2 cups dried apple, chopped or Seneca Apple Chips, broken apart into small pieces
• 1 - 14 ounce bag Kraft Caramels
• 4 tablespoons butter
• 2 tablespoons water
• 1/4 teaspoon nutmeg

Cooking Directions

1. Pre-heat oven to 300 fahrenheit.
2. Melt caramels, butter, water and nutmeg over medium heat, stirring constantly.
3. In a large bowl combine apple and popcorn.
4. Slowly, drizzle caramel mixture over popcorn while tossing.
5. Take coated popcorn and spread on greased cookie sheet and bake for 20 minutes. Toss 10 minutes through.
6. Remove popcorn from pans and cool on parchment paper.
7. When cool enough to handle, break apart large pieces and store in an air tight container.