Caramel apples with popcorn
1
- Prep Time25 min
- Total Time50 min
- Makes6
Photo, Erik Putz.
Caramel, popcorn and salted peanuts add a little something different to this fall favourite.
Ingredients
6 wooden sticks
6 medium tart apples, such as Granny Smith
1 1/4 cups brown sugar
1/3 cup light corn syrup
1/2 cup 35% cream
1/2 cup butter
2 tbsp maple syrup
1 tsp vanilla
1/8 tsp salt
kettle popcorn
salted peanuts
Instructions
LINE a large baking sheet with parchment paper. Insert chopsticks into apples.
STIR brown sugar with corn syrup, cream, butter, maple syrup, vanilla and salt in medium saucepan. Heat over medium-high until sugar dissolves, about 3 min. Boil, stirring constantly (and slowly) until candy thermometer registers 240F, about 10 min. Scrape caramel into heatproof 2-cup liquid measure and cool to 200F, about 10 min.
DIP apples, coating almost to the top. Invert, turning frequently, to allow caramel to set. Place apples on prepared sheet (it will pool a bit). Refrigerate about 2 min. If caramel pools, you can press it back up onto apple while still warm. Roll in kettle corn and salted peanuts. Refrigerate until set, about 1 hour. Caramel apples can be made up to 1 week ahead.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.