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Caramel Apple-Caramel Corn

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• 3 bags plain (not buttered) microwavable popcorn (about 16-18 cups depending on how much pops), popped
• 1 cup granulated sugar
• 1 cup dark brown sugar, tightly packed
• ½ cup Lyle’s Golden Syrup (if can’t find, use corn syrup, but I like Lyle’s way better…you can buy it on Amazon.com)
• ½ tsp salt
• 1 cup unsalted butter
• 1 tsp vanilla extract
• ½ tsp baking soda
• 14 oz bag of caramels (unwrapped…because plastic doesn’t taste that good), chopped into fourths (yep, kind of a pain in the butt, but yummy)
• 12 oz dried apples, chopped into bit size pieces

Line two baking sheets with parchment paper. Set aside.

Preheat oven to 200F.

Divide the popcorn evenly between to large bowls. Unless you have a really big bowl, but I do not. So I used my stock pot and a large bowl. Evenly divide up apple piece and caramel pieces and toss with popcorn. Set aside.

In a large saucepan bring sugars, syrup, salt, and butter to a boil, over high heat. Boil until all the ingredients has dissolved and it is boiling away at you.

Add vanilla extract and baking soda and stir quickly. Be warned, it’s going to bubble up and get mad at you.

Divide the caramel evenly between the two bowls (or if you are using one bowl, just dump it all in) and mix thoroughly.

Spread out evenly onto prepared baking sheets and place in oven for 20 minutes. Remove from oven and let cool. Your caramels will melt, but will firm back up as they cool, don’t panic. Enjoy.