Try homemade caramel popcorn for your next movie night. This spice version has cinnamon, nutmeg, and Musselman’s Apple Butter.
Preheat oven to 250° F. Lightly grease a 13x9 pan and add the popcorn.
In a medium heavy saucepan, add the brown sugar, butter, apple butter, corn syrup, cinnamon, nutmeg, and salt. Bring to a boil over medium heat, stirring often. Once boiling, cook without stirring for 5 minutes.
Remove from the heat and stir in the baking soda (it may foam a bit) then stir in the vanilla. Quickly pour over the popcorn and stir until evenly distributed
Bake 60-75 minutes, stirring every 15 minutes, or until the coating is mainly dry (it's ok if it's a little sticky when stirring the final time). Remove from the pan and cool completely.
Best eaten the day it's made. Store in an airtight container for up to 2 days.