Ingredients
1 bottle (2 L) Rougemont Mellow Apple Juice
2 1/2 cups (625 mL) light brown sugar
1/2 cup (125 mL) butter, cut into cubes
1/3 cup (75 mL) corn syrup
Pinch sea salt
2 tbsp (30 mL) whipping cream
1/2 tsp (2 mL) baking soda
12 cups (3 L) freshly popped popcorn
8 miniature peanut butter-chocolate foil cups
Holiday icing and sprinkles, for decorating
Preparation
- In heavy-bottom saucepan set over medium heat, bring apple juice to boil. Reduce heat to medium-low; simmer for about 1 hour or until thickened to honey-like consistency and reduced to 2 cups (500 mL).
- Stir in sugar, butter, corn syrup and salt; boil for 5 to 8 minutes or until caramel reaches 245°F on candy thermometer and reaches firm-ball stage (or when a drop of caramel is added to small dish of cold water and it forms a pliable ball of caramel). Remove from heat. Stir in cream and baking soda.
- Add popcorn to large bowl. Working quickly, pour caramel over popcorn, tossing to coat evenly. Let cool slightly.
- With buttered or slightly wet hands, form cupfuls of popcorn into eight baseball-size balls; top each caramel ball with one peanut butter-chocolate foil cup. Decorate with icing and sprinkles to resemble holiday tree ornament.
Tip: For additional festive flavour, add 1/2 tsp (2 mL) pumpkin pie spice to caramel.