Recipe Background
Here's a dessert brimming with autumn energy that's sure to satisfy! Caramel Apple Monster Munch is filled with buttery popcorn, crunchy apple crisps, and topped with sweet caramel! This delightful dish is a snap to make in under 30 minutes. Caramel Apple Monster Crunch is a harvest bounty of fall flavors ideal for an afternoon snack or a delicious dessert.
Here's a dessert brimming with autumn energy that's sure to satisfy! Caramel Apple Monster Munch is filled with buttery popcorn, crunchy apple crisps, and topped with sweet caramel! This delightful dish is a snap to make in under 30 minutes. Caramel Apple Monster Crunch is a harvest bounty of fall flavors ideal for an afternoon snack or a delicious dessert.
Ingredients
- 2 tablespoons vegetable oil
- 1/3 cup popcorn kernels
- 1 cup cocktail peanuts salted
- 6 tablespoons unsalted butter
- 3/4 cup light brown sugar packed
- 3/4 teaspoon kosher salt
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 2 cups red and/or green apple chips
Special equipment:
- 1 candy thermometer
Directions
- Heat the oil in a large heavy-bottom pot over medium heat until simmering.
- Add in the popcorn kernels, then immediately cover with the lid.
- Constantly shake the pot for 1 minute, holding the lid on with a heat-proof holder, until the popping starts.
- Reduce the heat to medium and continue shaking the pot until the popping slows to only one or two pops per 5 seconds, about 1-2 minutes.
- Remove the pot from the heat and let it stand, covered, for 1 minute to allow any last kernels to pop.
- Grease a large bowl and the head of a rubber heatproof spatula with nonstick cooking spray. Keep the spatula near the bowl.
- Place the popcorn in the bowl and remove any unpopped kernels.
- Add in the peanuts. Set the mixture aside.
- Combine the butter, brown sugar, salt, and corn syrup in a medium saucepan and set over medium heat.
- Cook, stirring until everything is melted and the edges of the mixture begin to bubble.
- Clip a candy thermometer to the pan, with the bottom of the thermometer resting in the sugar syrup but not touching the bottom of the pan.
- Boil, stirring until the thermometer registers 300 degrees F, about 8 minutes.
- Turn the burner off and add in the vanilla.
- Briefly stir for 5 seconds, being cautious not to burn yourself as the mixture bubbles.
- Immediately pour the caramel evenly over the popcorn, quickly stirring with the prepared rubber spatula until the pieces are mostly all separated, about 3 minutes. Pull apart any large clumps, being cautious of the hot caramel.
- Stir in the apple chips.
- Serve!
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