Line a baking sheet with parchment paper or a Silpat, and set aside. Preheat your oven to 300° Fahrenheit.
You can use an air popper or microwave popcorn, if you like. If you want to pop on the stovetop, get a large saucepan with a lid. Pour enough oil to coat the bottom of the pan, and add four popcorn kernels. Cover the pan and place over medium heat.
When the kernels pop, VERY CAREFULLY (because that oil is blazingly hot and can burn you!) add 1/3 to 1/2 cup of popcorn kernels and re-cover the pan.
Shaking the pan constantly to ensure that the kernels don’t burn, while the popcorn pops. Once the pops are 3 to 5 seconds apart, remove the pot from heat.
Pour your popped popcorn onto a parchment or wax paper-lined baking sheet. Spread it out and remove any unpopped kernels. Evenly sprinkle a couple pinches salt over the hot popcorn and allow popcorn to cool. Once the popcorn is cool, put the popcorn into a big bowl and set aside.
Whisk the butter with the vanilla extract in a medium saucepan over low heat, until the butter is melted. In a separate bowl, stir together the brown sugar with cinnamon, allspice and nutmeg. Add this mixture to your butter and stir until everything is well blended.
Drizzle the melted butter mixture over your popped popcorn and stir well until popcorn is coated. Transfer the popcorn onto your baking sheet, and make sure the popcorn is spread out evenly. Sprinkle the apple chips and toffee bits over top.
Bake for 15 minutes or until toffee bits start to melt. Let the popcorn cool and then serve.
Serving Size 1 cup Apple Pie Popcorn
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.