This homemade caramel apple popcorn without corn syrup is made with popped popcorn, fresh apples, a simple cream-based caramel sauce, and a drizzle of dark chocolate. It is softer and chewier than traditional caramel corn, which makes it feel more like a fresh fall dessert than a crunchy packaged snack.
I like using my homemade popcorn for this recipe, usually from my The Best Oil For Making Perfect Stovetop Popcorn post. The caramel sauce is a smaller, softer version of my Homemade Chewy Caramel Candy Without Corn Syrup, made with sugar, cream, vanilla, and salt.
This is the kind of treat I like for a fall movie night, Halloween party, apple season dessert, or simple holiday snack. The fresh apples give it that caramel apple flavor, while the chocolate drizzle makes it feel a little more special without being complicated.
Because this caramel apple popcorn is made with fresh apples and cream, it is best eaten the same day it is made. It will soften as it sits, which is normal for this fresh caramel apple version.
Table of Contents
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Quick Look
Prep Time: 20 minutes
Bake Time: 20 to 25 minutes
Cooling Time: 1 hour
Total Time: About 1 hour 45 minutes
Servings: About 10 to 12
Texture: Soft, chewy, and lightly crisp in spots
Best Served: The same day it is made
Why You’ll Love This Caramel Apple Popcorn
This caramel apple popcorn has the flavor of caramel apples in an easy snack-style dessert.
It is made without corn syrup.
The caramel is made with simple ingredients: sugar, cream, vanilla, and salt.
Fresh apples make it taste like fall.
The popcorn stays softer and chewier than traditional caramel corn.
A little dark chocolate on top adds just enough richness.
It is a fun recipe for movie night, Halloween, fall gatherings, or a homemade treat during apple season.
What Makes This Caramel Apple Popcorn Different?
Most caramel popcorn recipes are made to be crunchy and dry. This recipe is different because it includes fresh apples and a cream-based caramel sauce.
The apples add moisture, and the caramel stays softer after baking. That means this recipe will not have the same hard crunch as classic caramel corn. Instead, it has a fresh caramel apple flavor with a soft, chewy texture.
If you want a crisp caramel corn that can be stored for several days, this is not that kind of recipe. This version is meant to be enjoyed fresh.
Equipment You Will Need
Large mixing bowl
Large baking sheet
Parchment paper
Small heavy-bottomed saucepan
Whisk or wooden spoon
Rubber spatula
Candy thermometer, optional
Double boiler or heat-safe bowl
Sharp knife
Cutting board
Ingredients for Homemade Caramel Apple Popcorn
12 cups popped popcorn
2 ½ to 3 cups fresh apples, cored and diced into about ½-inch pieces
½ cup 60% dark chocolate chips
For the Homemade Caramel Sauce
1 cup pure cane sugar
½ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon kosher salt
Ingredient Notes
Use freshly popped popcorn if you can. I like to make mine on the stove, but plain air-popped popcorn also works. If you need more help with the popcorn itself, see my stovetop popcorn recipe.
Cut the apples into small pieces so they mix evenly with the popcorn. Pieces that are too large can make the popcorn harder to eat.
Pat the apples dry before adding them to the bowl. This helps remove extra surface moisture.
Heavy cream makes the caramel smooth and soft. This is part of what gives the popcorn its chewy texture.
Dark chocolate balances the sweet caramel, but milk chocolate can be used if that is what your family likes.
The chocolate drizzle can also be left off if you want to keep the recipe simpler.
Best Apples for Caramel Apple Popcorn
Use apples that are firm, fresh, and not too soft. A crisp apple holds up better after it is mixed with warm caramel and baked.
Good choices include Honeycrisp, Fuji, Pink Lady, Granny Smith, Gala, or Jonagold.
I like using a sweet-tart apple because it balances the caramel. Avoid apples that are mealy, bruised, or breaking down.
How to Make Homemade Caramel Apple Popcorn Without Corn Syrup
Prepare the Popcorn and Apples.
Preheat the oven to 300°F.
Line a large baking sheet with parchment paper and set it aside.
Place the popped popcorn in a large mixing bowl.
Core the apples and cut them into small, evenly sized pieces, about ½ inch each.
Pat the chopped apples gently with a clean kitchen towel or paper towel to remove excess surface moisture.
Add the apples to the popcorn and gently toss them together
Make the Homemade Caramel Sauce
Measure the heavy cream and warm it slightly. It should be warm but not boiling.
Stir the vanilla extract and kosher salt into the warm cream and set it aside.
Add the sugar to a small heavy-bottomed saucepan and place it over medium heat.
Let the sugar begin to melt. Gently swirl the pan occasionally as it melts, but do not stir aggressively while dry sugar remains.
Continue cooking until all of the sugar has melted and the caramel reaches a deep amber color. If using a candy thermometer, the caramel should be about 350°F.
Remove the saucepan from the heat.
Slowly pour the warm cream mixture into the caramel while whisking constantly. The mixture will bubble up quickly, so pour carefully.
If the caramel clumps or seizes, return the saucepan to low heat and continue stirring until it becomes smooth again.
Once the caramel is smooth, remove it from the heat.
Coat the Popcorn and Apples
Place a pot holder or folded kitchen towel underneath the bowl to keep it steady.
Carefully pour the hot caramel over the popcorn and apples.
Use a rubber spatula or wooden spoon to gently fold everything together until the popcorn and apple pieces are evenly coated.
Work carefully so the popcorn does not crush too much.
Bake the Caramel Apple Popcorn
Spread the caramel-coated popcorn and apples evenly over the prepared baking sheet.
Bake for 10 minutes.
Carefully remove the pan from the oven and gently stir the popcorn.
Return the pan to the oven and bake for another 10 to 15 minutes, or until the caramel has thickened and is clinging well to the popcorn and apples.
Remove the pan from the oven and give the popcorn one final gentle stir.
Let the caramel apple popcorn cool completely for about 1 hour. The caramel will thicken as it cools, but it will stay soft and chewy.
Add the Chocolate Drizzle
Once the popcorn has cooled completely, melt the dark chocolate chips in a double boiler or in a heat-safe bowl set over a saucepan of gently simmering water.
Stir until the chocolate is smooth.
Dip the tines of a fork into the melted chocolate and drizzle it over the caramel apple popcorn.
Let the chocolate set before serving.
Tips for the Best Caramel Apple Popcorn
Use a large bowl so you have room to fold the caramel into the popcorn and apples without spilling.
Pat the apples dry before mixing them in.
Do not walk away from the caramel while it cooks. Sugar can go from amber to burned quickly.
Warm the cream before adding it to the caramel. Cold cream can make the caramel seize more easily.
Let the popcorn cool before adding the chocolate so the drizzle sets better.
Serve this the same day for the best texture.
Can I Use Microwave Popcorn?
Yes, you can use microwave popcorn, but choose a plain or lightly salted version. Strong butter flavoring can compete with the caramel and apples.
You will need about 12 cups of popped popcorn for this recipe. If using my homemade stovetop popcorn, make enough to equal the amount listed in the recipe card.
Can I Make the Caramel Sauce Ahead of Time?
I prefer making the caramel sauce fresh for this recipe because it pours and coats the popcorn best while warm.
If you want more details on making caramel without corn syrup, my Homemade Soft Caramel Recipe Without Corn Syrup walks through the process more fully.
How to Serve Caramel Apple Popcorn
Serve this caramel apple popcorn after it has cooled and the chocolate has set.
It is good in a large bowl for a movie night, fall party, Halloween snack table, or holiday dessert spread. You can also portion it into small cups or bowls if serving it to a group.
Because the recipe has fresh apples, I would not package it for long storage or leave it sitting out all day.
How to Store Caramel Apple Popcorn
This caramel apple popcorn is best enjoyed the same day it is made.
Because it contains fresh apples and cream, store any leftovers in a covered container in the refrigerator.
The popcorn will become softer as it sits, especially after refrigeration. That is normal for this recipe.
I do not recommend storing this at room temperature for several days like traditional caramel corn.
Frequently Asked Questions About Homemade Caramel Apple Popcorn Without Corn Syrup
Is this caramel apple popcorn crunchy?
No, this recipe is not meant to be hard and crunchy like traditional caramel corn. The fresh apples and cream-based caramel make it softer and chewier.
Can I make this caramel popcorn without corn syrup?
Yes, this caramel apple popcorn is made without corn syrup. The caramel sauce is made with sugar, heavy cream, vanilla, and salt.
Why did my caramel clump when I added the cream?
The caramel may clump if the cream is too cold or added too quickly. Return the pan to low heat and keep stirring until the caramel smooths out again.
Can I leave out the chocolate?
Yes, the chocolate drizzle is optional. The caramel apple popcorn still tastes good without it.
What kind of apples should I use?
Use firm apples such as Honeycrisp, Fuji, Pink Lady, Granny Smith, Gala, or Jonagold. Avoid apples that are soft or mealy.
Can I make this ahead of time?
This recipe is best made the same day it is served. Since it has fresh apples, it softens as it sits and does not store like regular caramel corn.
Does caramel apple popcorn need to be refrigerated?
Yes, leftovers should be stored in the refrigerator because the recipe contains fresh apples and cream.
Can I use bottled caramel sauce?
I would not recommend bottled caramel sauce for this recipe. It is usually too thin and may not coat the popcorn the same way homemade caramel does.
Can I double this recipe?
Yes, but use two baking sheets so the popcorn has room to spread out. If the pan is too crowded, the caramel will not thicken as evenly.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Welcome!
Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
Homemade Caramel Apple Popcorn Without Corn Syrup
Ingredients
- 12 cups popped popcorn
- 2 ½ to 3 cups fresh apples cored and diced into about ½-inch pieces
- ½ cup 60% dark chocolate chips
For the Homemade Caramel Sauce
- 1 cup pure cane sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 300°F.
- Line a large baking sheet with parchment paper and set it aside.
- Place the popped popcorn in a large mixing bowl.
- Core the apples and cut them into small, evenly sized pieces, about ½ inch each.
- Pat the chopped apples gently with a clean kitchen towel or paper towel to remove excess surface moisture.
- Add the apples to the popcorn and gently toss them together.
- Measure the heavy cream and warm it slightly. It should be warm but not boiling.
- Stir the vanilla extract and kosher salt into the warm cream and set aside.
- Add the sugar to a small heavy-bottomed saucepan and place it over medium heat.
- Allow the sugar to begin melting. Gently swirl the pan occasionally as it melts, but avoid vigorously stirring while dry sugar remains.
- Continue cooking until all of the sugar has melted and the caramel reaches a deep amber color. If using a candy thermometer, the caramel should reach about 350°F.
- Remove the saucepan from the heat.
- Slowly pour the warm cream mixture into the caramel while whisking continuously. The mixture will bubble vigorously, so pour carefully.
- If the caramel clumps or seizes, return the saucepan to low heat and continue stirring until it becomes smooth again.
- Once the caramel is smooth and completely combined, remove it from the heat.
- Carefully pour the hot caramel over the popcorn and apples.
- Using a rubber spatula or wooden spoon, gently fold everything together until the popcorn and apple pieces are evenly coated.
- Spread the caramel-coated popcorn and apples evenly over the prepared baking sheet.
- Bake for 10 minutes.
- Carefully remove the pan from the oven and gently stir the popcorn.
- Return the pan to the oven and bake for another 10 to 15 minutes, or until the caramel has thickened and is clinging well to the popcorn and apples.
- Remove the pan from the oven and give the popcorn one final gentle stir.
- Allow the caramel apple popcorn to cool completely for about 1 hour.
- Once the popcorn has cooled, melt the dark chocolate chips in a double boiler or in a heat-safe bowl set over a saucepan of gently simmering water.
- Stir until the chocolate is smooth.
- Dip the tines of a fork into the melted chocolate and drizzle it over the caramel apple popcorn.
- Allow the chocolate to set before serving.
