Caramel apples with popcorn

This article has not been rated yet.


25 min


50 min



Caramel apples with popcorn

Photo, Erik Putz.

Caramel, popcorn and salted peanuts add a little something different to this fall favourite.


  • 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


  • 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.