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Caramel Apple Monster Munch

ClassicCrunchyDessertsFestiveFruitHalloweenKid-FriendlyLow-CostNutsParty FoodQuickSaltyStove-TopSweet
Time :25 minutes
Yield :10 -12 servings
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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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