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1
Line 2 baking sheets with parchment paper.
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2
Heat the vegetable oil in a pot over medium-high heat.
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3
Add the popcorn kernels; cover and cook, shaking the pan, until the popping subsides.
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4
Remove from the heat and let any remaining kernels pop for 30 more seconds.
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5
Divide the popcorn between the prepared baking sheets, discarding any unpopped kernels.
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6
Scatter the apple chips and almonds on top.
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7
Make the caramel: Bring the apple juice, brown sugar and corn syrup to a boil in a large heavy-bottomed saucepan over medium-high heat.
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8
Cook without stirring until the mixture is deep amber and a candy thermometer registers 280 degrees F, about 30 minutes (the caramel will bubble vigorously toward the end of the cooking time).
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9
Stir the butter into the caramel until melted.
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10
Add 2 teaspoons salt and the apple pie spice.
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11
Add the applejack and cayenne, if using, and cook until slightly thickened, about 1 minute.
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12
Remove from the heat.
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13
Pour the hot caramel over the popcorn mixture and carefully toss with two rubber spatulas.
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14
Let cool slightly, then separate the mixture into clusters while still warm.
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15
Let cool completely.
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16
Photograph by Kang Kim
