Caramel popcorn with dried apples

Ingredients:

• 2 tablespoons of vegetable oil
• 2/3 cup popcorn
• 4 tbsp. dried apple chips, broken into pieces
• 1 cup unsalted almonds, coarsely chopped
• 2 cups of apple juice
• 2 cups brown sugar
• 1/4 cup light corn syrup
• 165g unsalted butter, cut into pieces
• 1/4 teaspoon apple pie spice
• 1 tbsp apple brandy (optional)
• 1/4 - 0.5 tsp cayenne pepper (optional)

Preparation:

1. Line 2 baking sheets with parchment paper. Heat vegetable oil in a saucepan over medium-high heat. Add the popcorn; cover and cook, shaking the pan, until the popping noise subsides. Remove from heat and allow the remaining kernels to pop for another 30 seconds. Divide the popcorn among the prepared baking sheets, discarding any unpopped kernels. Scatter apple chips and almonds on top.
2. Prepare the caramelIn a large heavy-bottomed saucepan, bring the apple juice, brown sugar, and corn syrup to a boil over medium heat. Cook, without stirring, until the mixture turns deep amber and a caramel thermometer registers 275°F (138°C), about 30 minutes (the caramel will be bubbling vigorously toward the end of cooking).
3. Stir the butter into the caramel until melted. Add 2 teaspoons of salt and apple pie spice. Add the apple brandy and cayenne pepper, if using, and simmer until slightly thickened, about 1 minute. Remove the pan from the heat.
4. Pour the hot caramel over the popcorn mixture and mix thoroughly with two rubber spatulas. Let cool slightly, then divide the mixture into clusters while still warm. Let cool completely.
   
   
   This dish is paired with Chardonnay white wine.