Preheat oven to 225F. Core and thinly slice (about 1/8”) 2 large, sweet apples through the core, discarding the tops and bottoms. Spread slices evenly on a large baking sheets (make sure they’re not touching). Sprinkle cinnamon evenly to cover slices.
Place sheets in oven on upper and lower racks. Bake for about one hour, then remove and flip each apple slice. Return to oven and bake for another hour until dry and browned at the edges.
When cool, cut into small pieces and set aside.
Pop corn kernels in an airpopper, remove any unpopped kernels and and set aside in a large bowl.
In a medium saucepan, butter, brown sugar, corn syrup, sweetened condensed milk and salt.
Over medium-high heat, bring to a boil, stirring consistently.
Reduce heat to medium-low and cover tightly with a lid to cook for about 3 minutes.
Remove lid and, using a candy thermometer, continue to cook until soft ball stage (about 236°F).
Remove from heat and add vanilla and cream of tartar. Mix well.
Fold popcorn and apple chips into caramel mixture until the popcorn is covered.
Let cool for about 5 minutes, then form into balls and serve on sticks.
Tip: These would be great on candy sticks or even twigs, wrapped in clear bags and tied with Halloween ribbon.