Christmas Popcorn Candy
A delightful and festive treat combining crunchy popcorn, sweet caramel, and warming spices, perfect for holiday gatherings and gift-giving.
Ingredients
For the popcorn
- ¼ cup vegetable oil (not required if air popping with a popcorn maker)
- ⅓ cup popping corn (10 cups popcorn) Note 1 for lighter caramel coverage
- ⅔ cup slivered almonds
For the caramel sauce
- 100 g unsalted butter
- 1 cup brown sugar (packed)
- ½ cup corn syrup (light, substitute glucose) Note 2
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp baking soda
- 3 tsp cinnamon powder
- 2 tsp ginger powder
- ½ tsp allspice powder or more cinnamon
- ¼ tsp ground cloves or more cinnamon
Instructions
Pop the Corn
- In a large pot, heat the vegetable oil over medium heat. Add the popping corn and cover the pot. Once the popping slows down, remove it from heat. If you are using an air popper, skip the oil and pop the corn directly.
Make the Caramel
- In a saucepan over medium heat, melt the butter. Then, stir in the brown sugar, corn syrup, and salt. Bring this mixture to a gentle boil, stirring constantly for about 4-5 minutes until it thickens slightly.
Add Flavors
- Remove the saucepan from heat and carefully add the vanilla extract, baking soda, and all the spices. Stir well to combine.
Combine Everything
- Pour the caramel over the popped popcorn and slivered almonds. Stir until the popcorn is evenly coated.
Bake to Crisp
- Preheat your oven to 250°F (120°C). Spread the popcorn mixture onto a baking sheet lined with parchment paper. Bake for about 1 hour, stirring every 15 minutes to ensure even crisping.
Notes
Store the popcorn candy in an airtight container at room temperature for up to a week. Adjust spices to your liking for unique flavor.