1 bottle (1.89 L) Allen’s 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
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.