Can I make this without corn syrup?

Yes. Glucose syrup is the best swap, but you can also use golden syrup, honey, or maple syrup. Just be sure to bake it longer—up to 60 minutes total—to get that crisp finish.

How do I keep the popcorn from going soggy?

Baking is key. It dries the caramel and makes it brittle. Also, let it cool completely before storing in an airtight container.

What nuts or add-ins work best?

Slivered almonds toast up beautifully, but pecans, cashews, or even pumpkin seeds work too. You can also toss in crushed candy canes, dried cranberries, or chocolate chips after it’s baked and cooled.

Christmas Popcorn Candy (Easy & Amazing Holiday Treat)

Name: Christmas Popcorn Candy (Easy & Amazing Holiday Treat)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: **For the Popcorn:**; 1/4 cup vegetable oil (omit if air-popping); 1/3 cup popping corn (yields ~10 cups popcorn); 2/3 cup slivered almonds; **For the Caramel:**; 100g (7 tbsp) unsalted butter; 1 cup packed brown sugar; 1/2 cup (170g) light corn syrup (or glucose); 1/2 tsp salt; 1 tsp vanilla extract; 1/2 tsp baking soda; **Christmas Spices:**; 3 tsp cinnamon powder; 2 tsp ginger powder; 1/2 tsp allspice powder (or more cinnamon); 1/4 tsp ground cloves (or more cinnamon)

Description

Caramel popcorn with Christmas spices and almonds; addictive, festive, and ideal for gifting. Keeps crisp for 2–3 weeks.

Ingredients

Scale

**For the Popcorn:**

1/4 cup vegetable oil (omit if air-popping)

1/3 cup popping corn (yields ~10 cups popcorn)

2/3 cup slivered almonds

**For the Caramel:**

100g (7 tbsp) unsalted butter

1 cup packed brown sugar

1/2 cup (170g) light corn syrup (or glucose)

1/2 tsp salt

1 tsp vanilla extract

1/2 tsp baking soda

**Christmas Spices:**

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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Instructions

1. Heat oil in a large pot on medium heat. Test with a few kernels; once popped, add rest and cover.

2. Shake gently as popping begins.

3. Remove when popping slows (3 seconds between pops).

4. Transfer to a large bowl (yields ~10 cups).

6. Preheat oven to 110°C / 230°F.

7. In saucepan: melt butter, add sugar, corn syrup, salt. Stir just to combine.

8. Let bubble and simmer (no stirring) for 4 minutes.

9. Remove from heat, add spices, vanilla, baking soda.

10. Whisk vigorously for 10 seconds until caramel foams and expands.

11. Pour over popcorn, toss to coat.

12. Add almonds, toss again.

13.

14. Spread popcorn on 2 lined trays.

15. Bake 45 minutes, tossing every 10 mins.

16. (If using glucose or alternative syrups, bake additional 15 minutes.)

17. Cool completely, break into pieces, and store airtight.

Notes

• You can use glucose, golden syrup, honey, or maple syrup instead of corn syrup. Bake longer if using substitutions.

• Swap almonds with pecans, cashews, pepitas, or sunflower seeds.

• Use only cinnamon if other spices are unavailable.

• Using 1/3 cup kernels gives a thick caramel coating. For lighter coverage, use 3/4 cup popcorn kernels.

• Store in airtight containers for up to 2–3 weeks.

• Makes a perfect edible gift.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Easy & Decadent Christmas Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 46g
Calories: 210
Sugar: 23.1g
Sodium: 663mg
Fat: 11.7g
Saturated Fat: 7.3g
Carbohydrates: 27.6g
Fiber: 1g
Protein: 0.8g
Cholesterol: 30mg