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1
First, freshly pop your popcorn and measure out 3 quarts, then sift through your popcorn to remove any unpopped kernels.
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2
Make sure you have a large shallow sheet pan handy (I use a jelly roll pan) and you may wish to line it with foil or parchment paper.
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3
Preheat oven to 250F.
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4
In a very large bowl, mix together the popcorn, dried apples, raisins, and nuts; set aside.
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5
Combine brown sugar, butter, corn syrup, and salt in a 2 quart size saucepan.
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6
Cook over medium heat, stirring until the sugar dissolves.
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7
Continue to boil to the firm ball stage (248F on a candy thermometer), about 5 minutes.
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8
Do not overcook!
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9
Remove from heat and stir in the spices and the baking soda.
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10
Pour hot caramel over the popcorn mixture and stir quickly to coat.
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11
Spread popcorn mixture evenly on your pan.
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12
Bake at 250 F for 45-50 minutes, stirring EVERY 15 minutes.
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13
Remove from oven and allow to cool completely (or you will burn your tongue- the caramel gets scalding hot).
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14
I often leave out apples, but you can also use other dried fruits if you desire such as dried cranberries or apricots.
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15
Just make sure your dried fruits are very fresh- if they are too dried out from age, they will tend to burn.
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16
I use low-salt nuts, Jenny uses unsalted.
