Christmas Spice Caramel Popcorn Recipe
Introduction
Christmas Popcorn Candy is a festive treat that combines the crunch of popcorn with warm, spiced caramel and toasted almonds. This delightful snack is perfect for holiday gatherings or cozy nights by the fire.
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 (substitute glucose if preferred)
- 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
- Step 1: Heat the vegetable oil in a large pot over medium heat. Add a few kernels of popcorn and wait until they pop, then remove them quickly.
- Step 2: Add the remaining popcorn kernels. Lift the pot off the stove and shake it to spread the kernels evenly. Cover with a lid. Once popping intensifies, gently shake the pot once.
- Step 3: Remove the pot from heat when popping slows down to about three seconds between pops. Transfer the popped corn to a very large bowl, aiming for 10 cups of popcorn.
- Step 4: Preheat your oven to 110°C (230°F).
- Step 5: In a saucepan, melt butter over medium heat. Add brown sugar, corn syrup, and salt. Stir until just combined.
- Step 6: When the mixture starts to bubble, simmer gently for 4 minutes without stirring.
- Step 7: Remove from heat. Quickly whisk in the cinnamon, ginger, allspice, cloves, vanilla extract, and baking soda. Whisk vigorously for about 10 seconds. The caramel will foam and increase in volume when you stop.
- Step 8: Immediately pour the caramel over the popcorn. Toss to coat evenly.
- Step 9: Sprinkle slivered almonds over the coated popcorn and toss again. Allow the caramel to cool and begin to harden.
- Step 10: Spread the popcorn mixture evenly across two baking trays.
- Step 11: Bake for 45 minutes, tossing every 10 minutes to ensure even coating. The caramel will remelt during the first tosses, helping it coat the popcorn thoroughly. If using glucose instead of corn syrup, bake an additional 15 minutes.
- Step 12: Remove from the oven and let cool completely. Break gently into pieces and store in an airtight container.
Tips & Variations
- For lighter caramel coverage, use only 1/3 cup of popping corn to 10 cups of popped popcorn.
- Glucose syrup can replace corn syrup for a slightly different texture, but increase baking time by 15 minutes for best results.
- Adjust the spice levels to taste—adding more cinnamon can enhance warmth, or try a pinch of nutmeg for extra depth.
Storage
Store the cooled Christmas Popcorn Candy in an airtight container at room temperature. It stays crisp and delicious for 2 to 3 weeks. To refresh, spread on a baking sheet and warm in a low oven for a few minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a popcorn maker instead of stovetop popping?
Yes, you can air pop the corn with a popcorn maker and skip the oil. Just measure out about 10 cups of popped popcorn for the recipe.
What if I don’t have corn syrup?
You can substitute light glucose syrup for corn syrup. Note that the baking time will need to be extended by 15 minutes to achieve the right caramel texture.
Print
Christmas Spice Caramel Popcorn Recipe
- Total Time: 1 hour 15 minutes
- Yield: Approximately 10 cups popcorn candy, serves 6-8 1x
Description
Christmas Popcorn Candy is a festive treat featuring air-popped popcorn coated with a warm spiced caramel glaze, mixed with crunchy slivered almonds, and baked to perfection for a crisp, sweet snack that’s perfect for holiday celebrations.
Ingredients
Scale
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 Sauce
- 100g (7 tbsp) unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup (170g) light corn syrup (can substitute with 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
- Pop the popcorn: Heat vegetable oil in a large pot over medium heat. Add a few kernels and wait for them to pop, then remove popped kernels quickly. Add the remaining popcorn kernels, lift the pot off the stove to shake and spread the kernels evenly, and cover with lid. Return to heat and once popping intensifies, gently shake the pot once. Remove from heat when popping slows (count to 3 between pops). Transfer the popped corn to a very large bowl, ensuring you have about 10 cups of popcorn.
- Preheat oven: Set your oven to 110°C (230°F) to warm up while preparing the caramel.
- Melt butter and combine caramel ingredients: In a saucepan over medium heat, melt the butter. Add brown sugar, corn syrup, and salt, stirring just until combined. When the mixture starts bubbling, simmer without stirring for 4 minutes.
- Add spices and finish caramel: Remove the pan from heat and quickly whisk in cinnamon, ginger, allspice, cloves, vanilla extract, and baking soda. Whisk vigorously for 10 seconds until the caramel foams and increases in volume.
- Coat popcorn with caramel: Immediately pour the foamy caramel over the popcorn and toss thoroughly to coat evenly. Sprinkle the slivered almonds over the mixture and toss again until caramel begins to cool and harden around the popcorn.
- Bake to crisp: Spread the coated popcorn evenly across two baking trays. Bake in the preheated oven for 45 minutes, tossing every 10 minutes to redistribute the caramel. The caramel may remelt during the first few tosses, helping to coat the popcorn more evenly. If glucose is used instead of corn syrup, extend baking time by an additional 15 minutes.
- Cool and store: Remove the trays from the oven and let the popcorn candy cool completely. Once cooled, gently break into pieces and store in an airtight container. The popcorn candy stays crisp for 2 to 3 weeks.
Notes
- Using 1/3 cup popcorn kernels yields about 10 cups of popped popcorn, providing lighter caramel coverage for a perfect balance of flavor.
- Light corn syrup can be substituted with glucose syrup if desired; note that baking times may be longer when using glucose.
- Ensure the popcorn is spread out evenly during popping to prevent burning and promote uniform popping.
- Whisking the caramel vigorously after removing from heat incorporates air, creating a light, foamy texture that helps coat the popcorn evenly.
- Make sure to bake the caramel-coated popcorn to crisp it properly; this step helps achieve a crunchy texture rather than a sticky one.
- Store finished popcorn candy in an airtight container at room temperature to maintain crispness for up to three weeks.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: Christmas popcorn candy, caramel popcorn, holiday snack, spiced caramel popcorn, baked popcorn candy
