Instructions

1. Preheat the oven to 350˚F and line a rimmed baking sheet with parchment paper.
2. Place the oil and salt in a large pot. Add 3 or 4 kernels of popcorn in a large pot and turn the heat to high. Cover with a lid, leaving it slightly ajar to let the steam release. Shake the pan a few times. Once the kernels have popped, turn off the heat and add the remaining popcorn. Shake the pan to coat the kernels with oil and salt and set a timer for 30 seconds. Once the time is up, turn the heat to medium-high and continue to cook the popcorn on the stove. Shake the pan occasionally, to make sure the heat is evenly distributed. Turn the heat off when the popping slows down to about 2 or 3 seconds between pops. Remove from heat and pour into a large heat-proof bowl. (You can also use regular pre-packaged microwave popcorn if you don’t want to make popcorn over the stove.)
3. Place the honey, dark brown sugar, vanilla extract, NY apple juice and butter in a medium saucepan. Turn the heat to medium-high and cook the liquid, stirring occasionally until the caramel sauce reaches 240˚F on a candy thermometer. Add the cinnamon. Stir and then pour over the popcorn. Add the crushed NY apple chips and toss with a heat-proof spatula until all the popcorn is coated evenly. Spread evenly onto the lined baking sheet and then bake for 15 minutes, or until the popcorn starts to become golden brown.
4. Let cool in the pan if you want the popcorn to clump together into chunks, or use a spatula to loosen and lift the popcorn from the pan to let the kernels cool separately. The caramel popcorn will harden and crisp as it cools. Once cool, store in an airtight container for up to 3-5 days.