Caramel Apple Caramel Corn

I thought for the holiday season I would shake it up a bit and try my hand at something that wasn't a cookie, but still sweet. I had been eyeing up this post ever since I saw it back in the fall. The other day I actually found the Lyles Golden Syrup in the store. As like most I'm sure, I had never heard of such syrup. It seemed to add a lovely buttery, caramely taste to the recipe. If you cannot find it you can substitute light corn syrup, but look for it if you can. There are other uses for it, like drizzled on pancakes, an English muffin, or even frozen yogurt.

Caramel Apple Caramel Corn (From Culinary Concoctions)

2-3 bags plain, not buttered, microwave popcorn.

1 cup granulated sugar

1 cup dark brown sugar, tightly packed

1/2 cup Lyle's golden syrup

1/2 tsp salt

1 cup unsalted butter

1tsp vanilla extract

1/2 tsp baking soda

14 oz bag of caramels, unwrapped and each piece quartered

12 oz dried apples, chopped into bite sized pieces

Line 2 baking sheets with parchment paper and set aside. Preheat oven to 200 degrees.

Divide the popped corn between two large bowls. Divide dried apple pieces between the two bowls, as well as the caramel pieces.

In a large heavy bottomed saucepan bring together the sugars, syrup, salt, and butter to a full boil over high heat, stirring often. Add vanilla extract and baking soda and stir vigorously. The mixture will bubble up a bit with the addition of baking soda, but that's OK.

Divide the caramel mixture between the two bowls of popcorn, apple pieces and caramels. Stir thoroughly. Move the popcorn to the two prepared baking sheets and bake in 200 degree oven for 20 minutes. The caramel pieces will melt a bit, but will firm up when cooled.