Christmas Popcorn Candy Recipe

This Christmas Popcorn ought to include a warning. It’s dangerously addictive, and would be the seemingly reason behind many sugar crash couch naps throughout this vacation season!

It’s my caramel corn with a Christmas twist – conventional festive spices and a sprinkle of almonds. It makes for excellent Christmas sweet snacks in addition to meals items that’s straightforward to make in bulk, economical and lasts for two – 3 weeks.

Whereas all people likes a superb Caramel Popcorn, it truly is simply flat out candy, and that’s it (however I nonetheless love you, Caramel Popcorn, don’t fear).

Then again, this caramel popcorn is much past simply candy. It’s loaded with heat Christmas spices and is studded with nutty almond for additional crunch. It’s insanely, fully and ridiculously addictive!

Right here’s what it’s essential to make this:

• Popcorn kernels – Simply plain popping kernels

• Vacation spices – I’ve use a mixture paying homage to Gingerbread Males, however you would even simply use cinnamon alone and it will nonetheless be great!

• Corn syrup (or glucose) – That is required to make sure the caramel doesn’t crystallise, ie. when as a substitute of turning into liquid, you find yourself with sugar grains. You can make caramel with out it, however it’s a bit temperamental so corn syrup helps makes it a positive factor.

Corn syrup is just not bought in Australian grocery shops however that’s not an issue. Simply use glucose as a substitute. It’s only a thicker type of corn syrup which works simply as properly. I get corn syrup on-line from USA Meals as a result of I make caramel popcorn frequently for bribing gifting!

Different substitutions: golden syrup is finest for the dry crisp coating. Honey additionally works however it does add additional flavour.

• Baking soda / bi-carb soda – An essential ingredient which makes the caramel foam up and lighten a bit so that you get a extra even, skinny protection on the popcorn floor (relatively than thick globs that get caught in your enamel);

• Brown sugar – Higher than white, for additional caramel flavours;

• Salt – Only a contact, to steadiness out all of the sweetness; and

• Almonds – As a result of I consider nuts once I consider Christmas sweet! Swap it out with actually another nut you need – or seeds like pepitas, sunflower seeds or the rest that can maintain up within the oven.

1. The Popcorn

You may both air pop the popcorn utilizing a popcorn machine – during which case no oil is required – or cook dinner it on the range.

PRO TIP: Whereas air popped popcorn is fat-free, it isn’t as crispy as range popped popcorn!

2.Christmas Caramel for Popcorn

Plonk ➔ Simmer ➔ whisk!

1. Mix the sugar, butter and corn syrup in a saucepan;

2. As soon as it begins foaming, simmer for 4 minutes with out stirring;

3. Take it off the range, then add the spices and baking soda; and …

4. Foam it! Whisk vigorously and also you’ll discover that the caramel will increase in quantity barely and turns into a bit foamy. It seems a bit like sweet honeycomb. That is as a result of baking soda and is essential to attaining a skinny even protection of caramel over all of the popcorn. With out the baking soda, you find yourself with thick globs of caramel that will get caught in your enamel whenever you eat the popcorn.

3. Bake to crisp it!

1. Pour the caramel over the popcorn;

2. Toss properly to coat, add the almonds and preserve tossing. You gained’t be capable to get a good coating at this stage as a result of the caramel will harden too rapidly. However don’t fear, we’ll repair this throughout the oven tossing stage!

3. Bake & toss! Unfold the popcorn throughout two lined baking trays, then bake in a low 110°C/230°F oven for 45 minutes, tossing each 10 minutes or so. Baking makes the caramel soften once more so it will probably proceed spreading over the popcorn in a extra even coating as you proceed to toss it. It additionally dries the popcorn and caramel coating so the caramel coating is brittle and crisp as a substitute of sticky and chewy;

4. Cool on the trays then break it up into small or massive chunks earlier than storing in hermetic containers or luggage.

This explicit kind of Caramel Popcorn is new to my secure of recipes so I haven’t used it to its full potential but! However right here’s what I envisage:

1. Bribing Gifting – Who doesn’t love a do-it-yourself edible reward?? (Bonus that it’s super-duper economical, straightforward to make in bulk and has a shelf life of two – 3 weeks!)

2. Nibbly-style dessert – If your loved ones is something like mine, we inevitably go all out on the mains and faucet out earlier than dessert, leaving us too full to eat a full measurement, correct dessert. So snack-size candy treats like this are superb. I’m endlessly scarred by the enormous gingerbread home I made as soon as which took me hours to assemble, solely to be fully rejected by the complete household as a result of everybody was so full after dinner. Solely the chimney bought eaten. Reluctantly, at that!! I used to be severely peeved shattered, and vowed by no means once more to make an unlimited effort for Christmas dinner dessert; and

3. Sweet – Actually with the quantity of sugar on this, it completely qualifies as a sweet! And it has the shelf lifetime of sweet too (2 -3 weeks).

In fact, it additionally makes for a superb secret stash of treats, only for your self. Shh! I gained’t inform should you don’t… 😉 – Johnsat x

Christmas Popcorn Candy Recipe

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Serves: 8 Prep Time: 10 minutes Cooking Time: 55 minutes 55 minutes

Nutrition facts: 210 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 cup vegetable oil (not required if air popping with a popcorn maker)
• 1/3 cup popping corn (10 cups popcorn, Note 1 for lighter caramel coverage)
• 2/3 cup slivered almonds
• 100g / 7 tbsp butter , unsalted
• 1 cup brown sugar , packed
• 1/2 cup (170g) corn syrup , light (substitute glucose, Note 2)
• 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. 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.
4. Preheat oven to 110°C/230°F.
5. Melt butter in a saucepaan over medium heat.
6. Add sugar, corn syrup (or glucose) and salt. Stir until just combined.
7. When it starts to bubble, simmer for 4 minutes – DO NOT STIR!
8. 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.
9. Quickly pour straight over popcorn, toss to coat.
10. Sprinkle over the almonds, and toss again until caramel cools and starts to harden.
11. Spread popcorn across 2 baking trays.
12. 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).
13. Remove from oven, leave to cool. Gently break into pieces then transfer to airtight container for storage. Stays crisp 2 – 3 weeks!

Notes

1. Caramel coverage – 1/3 cup popcorn kernels will give you a generous, full caramel coating on each popcorn. This makes the popcorn like candy – it’s very sweet! I use 3/4 cups popcorn for “normal” coverage – it’s still sweet, but not intensely sweet where every piece feels like you’re eating candy. See in post for photo comparison.
2. Corn Syrup is called for to stabilise the caramel to ensure sugar crystallisation doesn’t occur. Corn syrup is a common grocery item in the US and Canada – I stock up every time I go! It can be purchased online in Australia from USAFoods.com.au (here).
Glucose is a perfect substitute for corn syrup which is available in Australian supermarkets (look in the baking aisle; it’s a clear, thick syrup with honey-like consistency). However, the popcorn needs to be baked for 15 minutes longer (because glucose as higher water content).
More subs – golden syrup, honey or maple syrup. For these, bake popcorn further 15 min.
3. Storage – Stays 100% crisp and fresh for 2 – 3 weeks in an airtight container!

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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