These sweet and salty bites taste like sticky caramel apples, but the addition of popcorn adds an addictive crunch. Caramel sauce hardens quickly, so drizzle it over the popcorn as soon as it's done to form the "brains" immediately.
- Portion size 15 servings
- Credits : Canadian Living Magazine: October 2014
Ingredients
Method
In large saucepan, heat oil over medium heat; add popcorn kernels. Cover, leaving lid slightly ajar for steam to escape. Cook, shaking pot occasionally, until popping slows, about 5 minutes. Transfer to large bowl, discarding any unpopped kernels. Toss with apple chips; set aside.In separate saucepan, cook butter, brown sugar and corn syrup over mediumlow heat, stirring occasionally, until butter is melted and sugar is dissolved. Increase heat to medium; bring to boil. Cook, without stirring, until candy thermometer reaches hard-ball stage of 255 F (124 C), or when 1/2 tsp hot syrup dropped into cold water forms rigid but slightly pliable ball, 6 to 8 minutes. Remove from heat.
Standing back and averting face, stir vanilla and baking soda into caramel sauce. (Caramel will bubble, sputter and increase in volume.) Quickly drizzle over popcorn mixture, stirring gently to coat. Let cool for 30 seconds, until just cool enough to handle. With lightly greased hands, form mixture into 1/2-cup balls. Arrange on parchment paper–lined baking sheet; let cool completely. (Makeahead: Store in airtight container for up to 2 days.)
Nutritional facts per piece: about
- Fibre 1 g
- Sodium 82 mg
- Sugars 23 g
- Protein 0 g
- Calories 182.0
- Total fat 8 g
- Potassium 64 mg
- Cholesterol 16 mg
- Saturated fat 4 g
- Total carbohydrate 29 g
%RDI
- Iron 2.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 5.0
