Christmas Spiced Caramel Popcorn Recipe

Introduction

Enjoy a festive twist on a classic snack with this Christmas Popcorn Candy. It combines crunchy popcorn, warm spices, and a rich caramel coating for a delightful treat perfect for holiday gatherings or cozy nights at home.

Ingredients

• 1/4 cup vegetable oil (not required if air popping with a popcorn maker)
• 1/3 cup popping corn (about 10 cups popped popcorn, see note for lighter caramel coverage)
• 2/3 cup slivered almonds
• 100g (7 tbsp) unsalted butter
• 1 cup packed brown sugar
• 1/2 cup (170g) light corn syrup (can substitute glucose)
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 3 tsp cinnamon powder
• 2 tsp ginger powder
• 1/2 tsp allspice powder (or more cinnamon)
• 1/4 tsp ground cloves (or more cinnamon)

Instructions

1. Step 1: Heat the vegetable oil in a large pot over medium heat. Add a few pieces of popcorn and wait until they pop, then quickly remove them.
2. Step 2: Add the remaining popcorn kernels to the pot. Shake the pot to spread the corn evenly, then cover with a lid. Once popping intensifies, gently shake the pot once to prevent burning.
3. Step 3: Remove the pot from heat when popping slows to about one pop every three seconds. Transfer the popped corn to a very large bowl, ensuring you have about 10 cups of popcorn.
4. Step 4: Preheat your oven to 110°C (230°F).
5. Step 5: Melt the butter in a saucepan over medium heat. Add the brown sugar, corn syrup, and salt, stirring until combined.
6. Step 6: Let the mixture bubble and then simmer for 4 minutes without stirring.
7. Step 7: Remove the pan from heat and quickly whisk in the cinnamon, ginger, allspice, cloves, vanilla extract, and baking soda. Whisk vigorously for about 10 seconds until the caramel foams and increases in volume.
8. Step 8: Immediately pour the caramel over the popcorn and toss to coat evenly.
9. Step 9: Sprinkle the slivered almonds over the popcorn and toss again until the caramel begins to cool and harden.
10. Step 10: Spread the coated popcorn evenly across two baking trays.
11. Step 11: Bake for 45 minutes, tossing every 10 minutes to ensure even coating. For glucose substitutes, bake an additional 15 minutes.
12. Step 12: Remove from the oven and let cool completely. Once cool, break into pieces and store in an airtight container.

Tips & Variations

• Use an air popper to avoid oil and keep the popcorn lighter, adjusting caramel quantity for lighter coverage.
• Substitute corn syrup with glucose for a slightly different texture, remembering to extend the baking time.
• Add a pinch of nutmeg or cardamom for an extra layer of festive spice.
• For a nut-free version, omit almonds or replace them with toasted pumpkin seeds.

Storage

Store the cooled popcorn candy in an airtight container at room temperature. It stays crisp for 2 to 3 weeks. To refresh, gently warm in a low oven to restore crunch if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use microwave popcorn instead of stovetop popping?

Yes, you can use plain, unflavored microwave popcorn to save time. Just make sure it is fully popped and unbuttered before coating with caramel.

What is the purpose of baking the popcorn after coating it with caramel?

Baking helps to evenly coat the popcorn with caramel and crisps it up, preventing it from being sticky and ensuring a satisfying crunch.

Christmas Spiced Caramel Popcorn Recipe

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This festive Christmas Popcorn Candy recipe combines freshly popped popcorn with a rich, spiced caramel coating and crunchy slivered almonds. The popcorn is air-popped on the stovetop and then baked with a buttery brown sugar caramel infused with traditional holiday spices like cinnamon, ginger, allspice, and cloves, resulting in a delightful sweet and crunchy treat perfect for holiday gatherings or gifting.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: Approximately 10 cups popcorn candy 1x
• Category: Dessert/Snack
• Method: Stovetop and Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Popcorn

• 1/4 cup vegetable oil (not required if air popping with a popcorn maker)
• 1/3 cup popping corn (yields about 10 cups popcorn)
• 2/3 cup slivered almonds

Caramel

• 100g (7 tbsp) unsalted butter
• 1 cup packed brown sugar
• 1/2 cup (170g) light corn syrup (substitute glucose syrup as needed)
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 3 tsp cinnamon powder
• 2 tsp ginger powder
• 1/2 tsp allspice powder (or more cinnamon)
• 1/4 tsp ground cloves (or more cinnamon)

Instructions

1. Pop the popcorn: Heat vegetable oil in a large pot over medium heat. Test the oil by adding a few kernels and wait until they pop. Quickly add the remaining popcorn kernels, remove the pot from heat to shake and spread the kernels evenly, then cover with a lid. Return the pot to medium heat and gently shake once as the popcorn begins popping vigorously. Remove from heat when popping slows down (count to 3 between pops) and transfer the popcorn to a very large bowl to yield approximately 10 cups popped corn.
2. Preheat the oven: Set your oven to 110°C (230°F) to prepare for baking the coated popcorn.
3. Make the caramel: In a saucepan over medium heat, melt the unsalted butter. Stir in the packed brown sugar, light corn syrup, and salt until just combined. Allow the mixture to come to a gentle boil, then simmer for 4 minutes without stirring.
4. Add spices and finish caramel: Remove the saucepan from heat. Quickly whisk in the cinnamon, ginger, allspice, cloves, vanilla extract, and baking soda vigorously for about 10 seconds. The caramel will foam and increase in volume after whisking.
5. Coat the popcorn: Immediately pour the hot caramel over the popcorn in the large bowl. Toss well to coat all popcorn evenly. Sprinkle the slivered almonds over the coated popcorn and toss again until the caramel begins to cool and harden.
6. Bake to crisp: Spread the coated popcorn mixture evenly over two baking trays. Bake in the preheated oven for 45 minutes, tossing every 10 minutes to evenly coat the popcorn as the caramel melts and hardens. If using glucose syrup instead of corn syrup, extend baking time by an additional 15 minutes.
7. Cool and store: Remove the trays from the oven and allow the popcorn candy to cool completely. Once cool, gently break into pieces and store in an airtight container. The popcorn candy will stay crisp for 2 to 3 weeks.

Notes

• If air popping with an electric popcorn maker, vegetable oil is not required.
• Using less popping corn (1/3 cup) yields about 10 cups of popcorn for lighter caramel coverage.
• Glucose syrup can be substituted for corn syrup, but requires an additional 15 minutes of baking time to crisp properly.
• Substitute allspice and cloves with extra cinnamon powder if desired for a slightly different but still festive flavor.
• Ensure thorough tossing during baking to promote even caramel coating and prevent burning.

Keywords: Christmas popcorn candy, holiday snack, caramel popcorn, spiced popcorn, festive treat, popcorn recipe, caramel candy