Caramel Apple Snack Mix
This no-bake Caramel Apple Snack Mix combines popcorn, caramel drizzle, dried apple chips, pretzels, and nuts in a cinnamon-spiced caramel coating for a cozy, crunchy fall treat that’s perfect for parties, game days, and gifting.
Ingredients
- 6 cups plain or lightly salted popcorn popped and cooled; avoid heavy butter flavors
- 3 cups caramel popcorn store-bought
- 2 cups cinnamon cereal such as Cinnamon Chex or Cinnamon Toast Crunch
- 2 cups mini pretzels or pretzel twists
- 1 1/2 cups dried apple chips broken into bite-size pieces; avoid very soft dried apples
- 1 cup roasted salted nuts peanuts, pecans, or cashews; or omit for nut-free
- 1/2 cup unsalted butter
- 3/4 cup packed brown sugar light or dark; dark gives deeper caramel flavor
- 1/4 cup light corn syrup
- 1/2 teaspoon fine sea salt or table salt reduce slightly if using very salty nuts or popcorn
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- 1 cup caramel bits or chopped soft caramels optional
- 1 cup white chocolate chips or cinnamon chips optional, for sprinkling or drizzling
- fall sprinkles optional, for topping
Instructions
- Line 2 large baking sheets with parchment paper or silicone baking mats. Set a very large mixing bowl on the counter so you have plenty of room to stir the snack mix.
- Add the plain popcorn, caramel popcorn, cinnamon cereal, mini pretzels, dried apple chips, and roasted salted nuts to the large mixing bowl. Gently toss with clean hands or a big spatula to distribute everything evenly, breaking any very large apple chips into popcorn-sized pieces.6 cups plain or lightly salted popcorn, 3 cups caramel popcorn, 2 cups cinnamon cereal, 2 cups mini pretzels or pretzel twists, 1 1/2 cups dried apple chips, 1 cup roasted salted nuts
- In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar, light corn syrup, salt, ground cinnamon, and ground nutmeg (if using). Cook, stirring, until the sugar dissolves and the mixture looks glossy and well combined.1/2 cup unsalted butter, 3/4 cup packed brown sugar, 1/4 cup light corn syrup, 1/2 teaspoon fine sea salt or table salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
- Bring the caramel mixture to a gentle boil over medium heat. Let it bubble for 3–4 minutes, stirring occasionally, until slightly thickened and it clings lightly to the spoon and smells like deep caramel.
- Remove the saucepan from the heat. Stir in the vanilla extract and baking soda. The caramel will foam and lighten in color; this is normal and helps create a light, crisp coating.1 teaspoon pure vanilla extract, 1/4 teaspoon baking soda
- Quickly pour the warm caramel evenly over the popcorn mixture in the large bowl. Working carefully and quickly (the caramel is hot), use a large spatula to gently toss and fold the mix until everything has some caramel on it. It does not need to be perfectly evenly coated.
- Spread the coated snack mix onto the prepared baking sheets in an even layer. While the caramel is still tacky, sprinkle on the caramel bits, white chocolate chips or cinnamon chips, and fall sprinkles if using, so they adhere to the mix.1 cup caramel bits or chopped soft caramels, 1 cup white chocolate chips or cinnamon chips, fall sprinkles
- Let the caramel apple snack mix cool completely at room temperature on the baking sheets, about 30–40 minutes, until the caramel is set and the mix is crisp to the touch.
- Once fully cool, break the snack mix into clusters. Transfer to a serving bowl for immediate snacking, or pack into airtight containers, jars, or treat bags for storage or gifting.
Notes
Storage: Store in an airtight container at room temperature for 5–7 days, away from heat and sunlight. For longer storage, freeze in freezer-safe bags for up to 2 months and thaw at room temperature for 20–30 minutes. For humid climates, consider adding a food-safe silica packet to help keep the mix crisp.
Recipe tips: Use fresh, crisp popcorn for best texture. Don’t skip the baking soda—it helps create a thin, crisp coating instead of a hard, sticky shell. If your popcorn or nuts are already quite salty, slightly reduce the added salt. A slightly uneven caramel coating gives the best mix of clusters and lighter bites.
Recipe tips: Use fresh, crisp popcorn for best texture. Don’t skip the baking soda—it helps create a thin, crisp coating instead of a hard, sticky shell. If your popcorn or nuts are already quite salty, slightly reduce the added salt. A slightly uneven caramel coating gives the best mix of clusters and lighter bites.
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