Description
This Christmas Popcorn Candy Recipe is a festive twist on classic caramel corn—crunchy popcorn coated in buttery caramel, infused with warm holiday spices, and sprinkled with almonds. Perfect for gifting or snacking, it’s easy to make, keeps fresh for weeks, and captures the spirit of Christmas in every sweet bite.
Ingredients
Scale
- 1/4 cup vegetable oil
- 1/3 cup popcorn kernels (yields about 10 cups popcorn)
- 2/3 cup slivered almonds
- 100g unsalted butter (about 7 tbsp)
- 1 cup packed brown sugar
- 1/2 cup light corn syrup (or 170g glucose syrup)
- 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
- 1/4 tsp ground cloves
Instructions
- Preheat oven to 110°C (230°F) and line two baking trays with parchment paper.
- Heat oil in a large pot over medium heat. Add a few popcorn kernels to test the heat—once they pop, add the rest and cover. Shake occasionally until popping slows, then remove from heat. Transfer popcorn to a large bowl.
- In a saucepan, melt butter over medium heat. Add brown sugar, corn syrup, and salt. Stir just to combine, then simmer for 4 minutes without stirring.
- Remove from heat and quickly whisk in vanilla extract, Christmas spices, and baking soda. The caramel will foam and increase in volume.
- Pour the caramel over the popcorn and toss to coat evenly. Add almonds and continue tossing until the caramel starts to set.
- Spread the coated popcorn evenly over the prepared trays. Bake for 45 minutes, tossing every 10 minutes to redistribute the caramel. If using glucose syrup, bake an extra 15 minutes.
- Remove from oven, let cool completely, and break into clusters. Store in airtight containers for up to 3 weeks.
Notes
- Use glucose, golden syrup, or honey as substitutes for corn syrup. If using glucose, extend baking time by 15 minutes.
- For a nut-free version, replace almonds with pepitas or sunflower seeds.
- To add variety, drizzle cooled popcorn with melted chocolate or sprinkle crushed candy canes for a peppermint version.
- Keep stored in an airtight container in a cool, dry place for maximum crispness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert, Snack, Holiday Treat
- Method: Baked
- Cuisine: American, Christmas
Nutrition
- Serving Size: 46g
- Calories: 210
- Sugar: 23.1g
- Sodium: 663mg
- Fat: 11.7g
- Saturated Fat: 7.3g
- Unsaturated Fat: 4.4g
- Trans Fat: 0g
- Carbohydrates: 27.6g
- Fiber: 1g
- Protein: 0.8g
- Cholesterol: 30mg
Keywords: christmas popcorn candy recipe, caramel popcorn, holiday treats, christmas candy, festive snack, caramel corn