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Caramel Apple Butter Popcorn

Try homemade caramel popcorn for your next movie night. This spice version has cinnamon, nutmeg, and Musselman’s Apple Butter.

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  • 3 1/2 cups popped popcorn, unsalted
  • 1/3 cup brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup MUSSELMAN’S® Apple Butter
  • 2 Tablespoons corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon vanilla extract


  1. Step 1
    Preheat oven to 250° F. Lightly grease a 13x9 pan and add the popcorn.

  2. Step 2
    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.

  3. Step 3
    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

  4. Step 4
    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.

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