Christmas Popcorn Candy
User Reviews
5
Christmas Popcorn Candy
Description
The recipe begins with popping 10 cups of popcorn, either in oil on the stove or with a popcorn maker. Slivered almonds are prepared to add texture. The caramel is made by melting unsalted butter and combining it with packed brown sugar, light corn syrup, and salt, then simmered briefly without stirring to prevent crystallization. Once removed from heat, Christmas spices, vanilla extract, and baking soda are whisked in, causing the caramel to foam and lighten in texture. This mixture is quickly poured over the popcorn and almonds and tossed to coat evenly.
The coated popcorn is then baked at a low temperature to set the caramel, ensuring a crisp and sweet coating through and through. The warm spices add a seasonal festive touch. The treat stores well in airtight containers for weeks without losing crunch.
The level of caramel coverage can be adjusted by varying the amount of popcorn from 1/3 cup kernels for heavier coating to 3/4 cup for lighter. Substitutes such as glucose syrup can be used for corn syrup with adjusted baking times. The recipe includes practical tips to maintain crispness and prevent crystallization.
Ingredients
For the popcorn
- 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 almonds slivered
For the caramel
- 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
Christmas Spices
- 3 tsp cinnamon powder
- 2 tsp ground ginger
- 1/2 tsp allspice powder (or more cinnamon)
- 1/4 tsp cloves or more cinnamon, ground
Instructions
Popcorn
- Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
- 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.
- 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:
- Preheat oven to 110°C/230°F.
- Melt butter in a saucepaan over medium heat.
- Add sugar, corn syrup (or glucose) and salt. Stir until just combined.
- When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
- 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.
- Quickly pour straight over popcorn, toss to coat.
- Sprinkle over the almonds, and toss again until caramel cools and starts to harden.
Baking to crisp:
- Spread popcorn across 2 baking trays.
- 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).
- Remove from oven, leave to cool. Gently break into pieces then transfer to airtight container for storage. Stays crisp 2 - 3 weeks!
Notes
- Using 1/3 cup popcorn kernels creates a fully coated, very sweet caramel coverage; 3/4 cup kernels offer a lighter coating.
- Corn syrup prevents sugar crystallization; glucose syrup is a good substitute but needs longer baking.
- Golden syrup, honey, or maple syrup can replace corn syrup or glucose but require an additional 15 minutes of baking.
- Keep the popcorn candy in an airtight container to maintain crispness for 2 to 3 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 12
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 46g | |
| Calories | 210cal | 11% |
| Carbohydrates | 27.6g | 9% |
| Protein | 0.8g | 2% |
| Fat | 11.7g | 18% |
| Saturated Fat | 7.3g | 37% |
| Cholesterol | 30mg | 10% |
| Sodium | 663mg | 28% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 23.1g | 46% |
| Vitamin A | 400IU | 8% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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