Christmas Popcorn Candy
Total Time
1 hour and 5 minutes
Prep Time
10 minutes
Cook Time
55 minutes
Rating
5 out of 5 stars
(28)
Ingredients
8 servings
- 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)
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Preparation
Step 1
Popcorn
Step 2
Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
Step 3
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.
Step 4
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.
Step 5
Caramel:
Step 6
Preheat oven to 110°C/230°F.
Step 7
Melt butter in a saucepaan over medium heat.
Step 8
Add sugar, corn syrup (or glucose) and salt. Stir until just combined.
Step 9
When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
Step 10
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.
Step 11
Quickly pour straight over popcorn, toss to coat.
Step 12
Sprinkle over the almonds, and toss again until caramel cools and starts to harden.
Step 13
Baking to crisp:
Step 14
Spread popcorn across 2 baking trays.
Step 15
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).
Step 16
Remove from oven, leave to cool. Gently break into pieces then transfer to airtight container for storage. Stays crisp 2 - 3 weeks!
Step 17
Save recipe for the next time?
