Christmas Popcorn Candy
Ingredients
- ¼ cvegetable oil)
(not required if air popping with a popcorn maker
- ⅓ cpopping corn)
(10 cups popcorn, note 1 for lighter caramel coverage
- ⅝ cslivered almonds
- 100 g7 tbsp butter
, unsalted
- 1 cbrown sugar
, packed
- ½ ccorn syrup)
, light (substitute glucose, note 2
- ½ tspsalt
- 1 tspvanilla extract
- ½ tspbaking soda
- 3 tspcinnamon powder
- 2 tspginger powder
- ½ tspallspice powder)
(or more cinnamon
- ¼ tspground cloves)
(or more cinnamon
Directions
Popcorn
- 1
Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
- 2
Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.
- 3
Remove from heat when the popping almost stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.
Caramel:
- 1
Preheat oven to 110°C/230°F.
- 2
Melt butter in a saucepaan over medium heat.
- 3
Add sugar, corn syrup (or glucose) and salt. Stir until just combined.
- 4
When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
- 5
Remove from heat then quickly whisk in Christmas Spices, vanilla and baking soda. Whisk vigorously for 10 seconds, then when you stop whisking, the caramel will foam and increase in volume.
- 6
Quickly pour straight over popcorn, toss to coat.
- 7
Sprinkle over the almonds, and toss again until caramel cools and starts to harden.
Baking to crisp:
- 1
Spread popcorn across 2 baking trays.
- 2
Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing further coats popcorn more evenly with caramel. (If using glucose instead of corn syrup, bake further 15 minutes).
- 3
Remove from oven, leave to cool. Gently break into pieces then transfer to airtight container for storage. Stays crisp 2 - 3 weeks!
Christmas Popcorn Candy
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About this Recipe
Looking for that perfect holiday treat that's both festive and irresistibly crunchy? This Christmas Popcorn Candy recipe transforms classic caramel corn into a spiced delight, perfect for sharing, gifting, or simply enjoying by the handful.
What makes this recipe truly special is its ingenious approach to caramel coating and festive flavor profile. By incorporating baking soda into the caramel, you'll achieve a miraculously thin, even coating that adheres beautifully to every piece of popcorn, avoiding those clumpy, overly sticky bits often found in homemade versions. The addition of traditional Christmas spices like cinnamon, ginger, allspice, and cloves infuses each bite with a warm, comforting aroma that truly embodies the holiday spirit.
Prepare yourself for an outrageously addictive snack that hits all the right notes. You'll experience a delightful crunch from the popcorn, enhanced by the satisfying snap of slivered almonds. The caramel itself is rich and buttery, beautifully balanced by the fragrant spices, creating a symphony of sweet and warm flavors. This treat boasts a wonderfully crispy texture that lasts for weeks, making it a reliable crowd-pleaser for any holiday gathering.
While delicious as is, this Christmas Popcorn Candy can be easily adapted. For a less intensely sweet experience, you can increase the popcorn kernels to 3/4 cup for a lighter caramel coating, resulting in some delightful white patches. If you don't have allspice or ground cloves, feel free to use more cinnamon to maintain that warm spice profile. The light corn syrup can also be substituted with glucose if preferred.
This festive popcorn is a fantastic option for a snacky dessert, an elegant addition to any holiday treat platter, or a charming homemade gift. Its impressive shelf life makes it ideal for preparing ahead for parties or giving to friends and family.