Ingredients:
3 quarts popped popcorn, plain and unseasoned
1 cup dried apples, 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
Directions:
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.
Servings: 12
Time preparation: 30 min.
Time total: 80 min.