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Home Christmas Christmas Desserts

Christmas Popcorn Candy

By:Nagi
Published:17 Dec '20Updated:25 Aug '23
78 Comments
Recipe v Video v Dozer v

This Christmas Popcorn should come with a warning. It’s dangerously addictive, and will be the likely cause of many sugar crash sofa naps during this holiday season!

It’s my caramel corn with a Christmas twist – traditional festive spices and a sprinkle of almonds. It makes for great Christmas candy snacks as well as food gifts that’s easy to make in bulk, economical and lasts for 2 – 3 weeks.

Close up of bowl of Christmas Popcorn Candy

Christmas Popcorn

While everybody likes a good Caramel Popcorn, it really is just flat out sweet, and that’s it (but I still love you, Caramel Popcorn, don’t worry).

On the other hand, this caramel popcorn is far beyond just sweet. It’s loaded with warm Christmas spices and is studded with nutty almond for extra crunch. It is insanely, completely and ridiculously addictive!

Close up of hand picking up Christmas Popcorn Candy
Bowl of Christmas Popcorn Candy

What you need for Christmas Popcorn

Here’s what you need to make this:

Ingredients for Christmas Popcorn Candy
  • Popcorn kernels – Just plain popping kernels

  • Holiday spices – I’ve use a mix reminiscent of Gingerbread Men, but you could even just use cinnamon alone and it would still be wonderful!

  • Corn syrup (or glucose) – This is required to ensure the caramel doesn’t crystallise, ie. when instead of turning into liquid, you end up with sugar grains. You can make caramel without it, but it’s a bit temperamental so corn syrup helps makes it a sure thing.

Corn syrup is not sold in Australian grocery stores but that’s not a problem. Just use glucose instead. It’s just a thicker form of corn syrup which works just as well. I get corn syrup online from USA Foods because I make caramel popcorn regularly for bribing gifting!

Other substitutions: golden syrup is best for the dry crisp coating. Honey also works but it does add extra flavour.

Corn syrup and glucose
Corn syrup (left) and the best substitution for it, glucose syrup (right) which is thicker.
  • Baking soda / bi-carb soda – An important ingredient which makes the caramel foam up and lighten a bit so you get a more even, thin coverage on the popcorn surface (rather than thick globs that get stuck in your teeth);

  • Brown sugar – Better than white, for extra caramel flavours;

  • Salt – Just a touch, to balance out all the sweetness; and

  • Almonds – Because I think of nuts when I think of Christmas candy! Switch it out with literally any other nut you want – or seeds like pepitas, sunflower seeds or anything else that will hold up in the oven.


How to make Christmas Popcorn Candy

1. The Popcorn

You can either air pop the popcorn using a popcorn machine – in which case no oil is required – or cook it on the stove.

How to make Christmas Popcorn Candy

PRO TIP: While air popped popcorn is fat-free, it is not as crispy as stove popped popcorn!

Air popped popcorn made using popcorn maker

2.Christmas Caramel for Popcorn

Plonk ➔ Simmer ➔ whisk!

How to make Christmas Popcorn Candy
  1. Combine the sugar, butter and corn syrup in a saucepan;

  2. Once it starts foaming, simmer for 4 minutes without stirring;

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

  4. Foam it! Whisk vigorously and you’ll notice that the caramel increases in volume slightly and becomes a bit foamy. It looks a bit like candy honeycomb. This is due to the baking soda and is key to achieving a thin even coverage of caramel over all the popcorn. Without the baking soda, you end up with thick globs of caramel that gets stuck in your teeth when you eat the popcorn.

3. Bake to crisp it!

How to make Christmas Popcorn Candy
  1. Pour the caramel over the popcorn;

  2. Toss well to coat, add the almonds and keep tossing. You won’t be able to get an even coating at this stage because the caramel will harden too quickly. But don’t worry, we’ll fix this during the oven tossing stage!

  3. Bake & toss! Spread the popcorn across two lined baking trays, then bake in a low 110°C/230°F oven for 45 minutes, tossing every 10 minutes or so. Baking makes the caramel melt again so it can continue spreading over the popcorn in a more even coating as you continue to toss it. It also dries the popcorn and caramel coating so the caramel coating is brittle and crisp instead of sticky and chewy;

  4. Cool on the trays then break it up into small or large chunks before storing in airtight containers or bags.

Christmas Popcorn Candy on a tray, cooled and ready to be eaten
Bags of Christmas Popcorn Candy for gifting

What to do with Christmas Popcorn Candy

This particular type of Caramel Popcorn is new to my stable of recipes so I haven’t used it to its full potential yet! But here’s what I envisage:

  1. Bribing Gifting – Who doesn’t love a homemade edible gift?? (Bonus that it’s super-duper economical, easy to make in bulk and has a shelf life of 2 – 3 weeks!)

  2. Nibbly-style dessert – If your family is anything like mine, we inevitably go all out on the mains and tap out before dessert, leaving us too full to eat a full size, proper dessert. So snack-size sweet treats like this are ideal. I am forever scarred by the giant gingerbread house I made once which took me hours to construct, only to be completely rejected by the entire family because everyone was so full after dinner. Only the chimney got eaten. Reluctantly, at that!! I was seriously peeved shattered, and vowed never again to make an enormous effort for Christmas dinner dessert; and

  3. Candy – Certainly with the amount of sugar in this, it totally qualifies as a candy! And it has the shelf life of candy too (2 -3 weeks).

Of course, it also makes for an excellent secret stash of treats, just for yourself. Shh! I won’t tell if you don’t… 😉 – Nagi x


Watch how to make it

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Close up of Christmas Popcorn Candy in a bowl

Christmas Popcorn Candy

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 55 minutes mins
Total: 1 hour hr 5 minutes mins
Dessert, Sweet
Western
5 from 22 votes
Servings8 – 12
Tap or hover to scale
Print
Recipe video above. This is Caramel Popcorn, dressed up for Christmas! Perfumed with warm traditional Christmas spices and studded with almonds, it is outrageously addictive.
Great as a snacky dessert option, for gifting and store-like candy. Stays crispy 2 – 3 weeks!
Baking soda makes the caramel coating foamy so it coats the popcorn thinly and evenly, rather than in sticky globs.
CARAMEL COVERAGE: Use 1/3 cup kernels for full caramel coverage (very sweet, like candy pieces, pictured in post), 3/4 cup for a lighter coating (still sweet enough but you get some white patches, see this photo for comparison)

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 slivered almonds

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 ginger powder
  • 1/2 tsp allspice powder (or more cinnamon)
  • 1/4 tsp ground cloves (or more cinnamon)

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!

Recipe 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!

Nutrition Information:

Serving: 46gCalories: 210cal (11%)Carbohydrates: 27.6g (9%)Protein: 0.8g (2%)Fat: 11.7g (18%)Saturated Fat: 7.3g (46%)Cholesterol: 30mg (10%)Sodium: 663mg (29%)Potassium: 6mgFiber: 1g (4%)Sugar: 23.1g (26%)Vitamin A: 400IU (8%)Iron: 0.2mg (1%)
Keywords: caramel corn, Caramel popcorn, christmas candy, christmas popcorn, food gift ideas
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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78 Comments

  1. Kate says

    December 23, 2020 at 10:26 am

    5 stars
    Just made this, Super yummy. I thought 3 tsp of cinnamon was going to be too much, but it works just fine. Lots of pans and pots with caramel residue to clean up. Put some in the dishwasher, hand-washed other trays. Fairly fast clean-up.
    Going to deliver these to all my neibours.

    Reply
    • Nagi says

      December 23, 2020 at 2:49 pm

      You really need all that spice to give a little kick to it! I’ve found soaking and the dishwasher does an awesome job for caramel residue! N x

      Reply
  2. Anita says

    December 22, 2020 at 11:55 am

    5 stars
    Absolutely fabulous, Nagi. 5 star.

    Reply
  3. MARY-ANN DE LOOR says

    December 21, 2020 at 4:01 pm

    I’m a die hard popcorn addict!

    A tip that I was given many, many, (too many!) decades ago was to soak your popcorn kernels in water for 10 minutes. Drain off the water & pat the kernals well with a paper towel, or lint free towel to remove any remaining moisture. Pop as you normally would. You’ll pop nearly every kernal by using this tip/trick. No more popcorn duds inthe botom of the popcorn maker/pot.

    Reply
    • Nagi says

      December 22, 2020 at 10:59 am

      Great Tip Mary-Ann, I usually only have a couple left over though so not a big concern 🙂 N x

      Reply
  4. Sue Dalitz says

    December 21, 2020 at 8:11 am

    I made this yesterday as gifts for my customers. Ama-zing! In the Moccona jars with a ribbon it looks great too. (SO not me, so it must be easy!!)
    Thank you.

    Reply
  5. Evelyne says

    December 21, 2020 at 12:07 am

    5 stars
    Amazing!

    Reply
  6. Jo says

    December 20, 2020 at 6:44 am

    5 stars
    I made this for our board gaming group last night. The phrase “oh wow” came up several times as the whole lot disappeared.

    Whilst slightly fiddly in terms of needing to mix up every ten minutes, it is definitely worth it, and I’ll be making again in the very near future.

    I used walnut pieces instead of almonds, and next time will add some pecans as well.

    Reply
  7. Debbie says

    December 20, 2020 at 1:42 am

    5 stars
    Yes, I used golden syrup and it was perfect!

    Reply
  8. Debbie says

    December 20, 2020 at 1:41 am

    5 stars
    Hi Nagi! Just made this amazing popcorn and can’t stop eating it! 😁 thanks so much for another great recipe! Feliz Natal from Portugal xx

    Reply
  9. Macy says

    December 19, 2020 at 1:23 pm

    Beautiful pictures. You are such a perfectionist I think😊 I noticed you put up new pics sometimes. Love your work ethic and how much you care!

    Reply
    • Nagi says

      December 19, 2020 at 4:29 pm

      Thanks so much Macy!! N x

      Reply
  10. Helen says

    December 19, 2020 at 3:51 am

    Hi Nagi, is there any other substitute to corn syrup or glucose. Thanks

    Reply
    • Debbie says

      December 20, 2020 at 1:42 am

      5 stars
      Hi Nagi! Just made this amazing popcorn and can’t stop eating it! 😁 thanks so much for another great recipe! Feliz Natal from Portugal xx

      Reply
    • Nagi says

      December 19, 2020 at 4:30 pm

      You need one of the two for this caramel sorry Helen – it prevents the sugar crystallising. N x

      Reply
  11. Patrícia says

    December 18, 2020 at 7:22 pm

    Can golden syrup be used instead of corn syrup or glucose.?

    Reply
    • Nagi says

      December 19, 2020 at 4:30 pm

      Not for this recipe sorry Patricia. N x

      Reply
  12. Vanessa says

    December 18, 2020 at 6:16 pm

    Don’t worry about salads Nagi…this looks great! Can’t wait to make it 🙂
    Enjoy a well earned break…

    Reply
    • Nagi says

      December 19, 2020 at 4:31 pm

      Who needs salads when you have POPCORN Vanessa?!? N x

      Reply
      • Vanessa says

        December 21, 2020 at 11:25 pm

        Wow….it is really good! We made this tonight and um… its disappearing really quickly!

        Reply
  13. Mary says

    December 18, 2020 at 1:32 pm

    Thank you Nagi for giving so much pleasure with all your wonderful recipes, you have given me the confidence. I love reading about Dozer, he’s such an adorable cutie. Try and have a relaxing Christmas, you deserve it.

    Reply
    • Nagi says

      December 19, 2020 at 4:31 pm

      That’s great to hear Mary!! Thanks so much, I hope you have a great Christmas too! N x

      Reply
  14. Eha Carr says

    December 18, 2020 at 9:47 am

    5 stars
    You and your family have been and are on my mind as the unfortunate but almost inevitable Northern Beaches outbreak grows. So proud to see all your neighbours sensible reactions. I so do hope your Christmas freedoms will not totally disappear ! Oh, Nagi . . . we shall wait for your salad recipes . . . but is it not time after your humongous work load this year to take a few weeks off and spend them with Dozer around the pool and on the beach ? . . . tons pf love . . .

    Reply
    • Nagi says

      December 18, 2020 at 11:31 am

      Thanks Eha, I’m just hoping this doesn’t put us into lockdown over Christmas!! N x

      Reply
      • Eha Carr says

        December 18, 2020 at 12:02 pm

        Darling girl – so do I !!! You and Dozer so deserve messing around on the beach ! But I have been hugely impressed by how we Australians react even at Christmas !! We truly are ‘all in this together’ !!! Hugs and bestest wishes !!!

        Reply
  15. Molly Pisula says

    December 18, 2020 at 3:52 am

    This looks so fantastic, Nagi! I am bookmarking to make soon. Love this idea for holiday gifting!

    Reply
    • Nagi says

      December 18, 2020 at 11:31 am

      The hardest part is refraining from eating it all Molly 😂 N x

      Reply
  16. Charlotte says

    December 18, 2020 at 3:44 am

    You and Dozer always blow me away – between your recipes and photos I’m always excited to open up my emails from your site. Not everyone is able to make this world a happier, kinder well fed place. You’re a gift !

    Reply
    • Nagi says

      December 18, 2020 at 11:32 am

      Thanks so much Charlotte!! N x

      Reply
  17. Sarah Owen says

    December 18, 2020 at 3:20 am

    I’d be happy with a Dozer under my Christmas tree too!!🎄🦮 🥰
    Popcorn looks Yum!!!😛
    You deserve to sit down and put your feet up Nagi!!!🦶🦶
    Hope you and your family have a happy healthy Christmas!!

    Reply
    • Nagi says

      December 18, 2020 at 11:33 am

      Thanks so much Sarah, I hope you have a great Christmas!! N x

      Reply
  18. Irini says

    December 18, 2020 at 3:03 am

    5 stars
    2 questions:
    1. How did you get Dozer to sit still, let alone fall asleep under the Christmas tree without knocking it over and 2. How did you get the Christmas hat to stay on his head?
    He looks soo peaceful!

    Reply
    • Nagi says

      December 18, 2020 at 11:34 am

      Haha important details Irini!! He’s very patient with me 😉 N x

      Reply
  19. Catharine Supp says

    December 18, 2020 at 12:47 am

    I can’t wait to try this but with pecans. After it’s cooled can you drizzle with melted chocolate chips?

    Reply
    • Nagi says

      December 18, 2020 at 11:34 am

      Hi Catharine – you sure can!! YUM!

      Reply
  20. sarah says

    December 18, 2020 at 12:03 am

    Another wonderful detailed recipe that looks beautiful and fun. I will try this for New Year’s weekend ! Thank you for all you do in such style. Dozer looks like your biggest fan.

    Reply
    • Nagi says

      December 18, 2020 at 11:35 am

      Enjoy Sarah!! N x

      Reply
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