There’s something magical about the sweet warmth of spices mingling with crunchy caramel and popcorn—the kind of treat that feels like a cozy holiday hug. That’s exactly what makes my Christmas Spiced Caramel Popcorn Recipe so irresistible. It’s festive, fragrant, and perfect for sharing (or not, I won’t judge!).
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Why You'll Love This Recipe
I’ve been making this recipe every holiday season because it perfectly balances that classic caramel sweetness with warm festive spices. It’s a crowd-pleaser that fills your kitchen with the scent of cinnamon and ginger, instantly getting you in the Christmas spirit.
- Deliciously Spiced: The blend of cinnamon, ginger, allspice, and cloves gives it a cozy depth you just don’t get from plain caramel popcorn.
- Crunchy & Crisp: Baking the popcorn ensures every bite stays perfectly crunchy, no soggy bits here.
- Easy to Make: With clear steps that anyone can follow, I promise you’ll nail it even if you’ve never made caramel popcorn before.
- Great for Gifting: Pack it in jars or festive bags—it’s an easy homemade gift that always impresses.
Ingredients & Why They Work
Every ingredient here plays an important role to give you perfect, rich, spiced caramel popcorn. Picking fresh spices and good quality butter really makes a difference—I like to use unsalted butter so I can control the saltiness better, but feel free to adjust as you like.
- Vegetable oil: Helps pop the corn evenly without burning; if you have an air popper, you can skip this.
- Popping corn kernels: Look for fresh kernels to ensure a big, fluffy pop.
- Slivered almonds: Add a lovely nutty crunch that pairs beautifully with the spiced caramel.
- Butter (unsalted): Creates the rich base for the caramel; unsalted lets you control seasoning perfectly.
- Brown sugar: Gives caramel its classic deep, molasses flavor.
- Corn syrup (or glucose): Prevents the caramel from crystallizing and keeps it smooth and sticky.
- Salt: Balances the sweetness and brings out the flavors.
- Vanilla extract: Adds a warm sweetness enhancing the caramel depth.
- Baking soda: Makes the caramel foam and lighten, coating the popcorn evenly.
- Christmas spices (cinnamon, ginger, allspice, cloves): The star of the recipe — these add that unmistakable holiday cheer.
Make It Your Way
One thing I love about this Christmas Spiced Caramel Popcorn Recipe is how easily you can tweak it to suit your taste. Sometimes I use pecans instead of almonds, or add a sprinkle of sea salt flakes on top for a salty-sweet twist. Don’t be afraid to make it your own!
- Nut Variations: Switching slivered almonds for walnuts or pecans adds a different crunch that’s just as delightful.
- Sweetness Level: If you prefer it less sweet, you can reduce the brown sugar slightly or use half corn syrup, half honey for a different flavor profile.
- Spice Tweaks: Play around with the spice amounts—if you like it spicier, add a dash more ginger or even a pinch of nutmeg.
Step-by-Step: How I Make Christmas Spiced Caramel Popcorn Recipe
Step 1: Pop the Perfect Popcorn
Heat your vegetable oil in a large pot over medium heat, then toss in a few popcorn kernels as a test. When they pop, it’s time to add the rest of the kernels. Shake the pot gently off the heat to spread everything evenly, then cover. Once the popping really starts, give the pot a gentle shake to keep the popcorn moving and prevent burning. When you can count to three between pops, remove from heat and transfer the popcorn to a large, sturdy bowl. You want about 10 cups of popped popcorn—that’s just the right amount for coating.
Step 2: Whisk Up That Luxurious Caramel
Preheat your oven to 110°C (230°F). Melt the butter in a saucepan over medium heat, then add your brown sugar, corn syrup, and salt. Stir gently until combined but watch closely. Once it starts bubbling, leave it to simmer without stirring for exactly four minutes. This is key to developing that chewy caramel texture. Remove the pan from heat and whisk in your Christmas spices, vanilla, and baking soda. Whisk vigorously for about 10 seconds—the mixture will foam and puff up beautifully. This step lightens the caramel so it’s not too dense when it coats the popcorn.
Step 3: Marry Caramel and Popcorn
Quickly pour the caramel over your popcorn and toss to coat evenly. Then sprinkle on your slivered almonds and toss again while the caramel starts cooling and hardening. Aim for an even, glossy coating that will get crunchier once baked.
Step 4: Bake for Crunchy Bliss
Spread the popcorn onto two baking trays in a single layer. Bake for 45 minutes, tossing every 10 minutes or so. The caramel will soften during baking, allowing every kernel to get coated more evenly. If you use glucose instead of corn syrup, add an extra 15 minutes to this step to get the crispness just right. When done, let it cool completely before breaking into bite-sized clusters. Store in an airtight container, and it’ll stay crisp and fresh for up to three weeks!
Top Tip
Having made this Christmas Spiced Caramel Popcorn Recipe several times, I’ve learned a few tricks to get it just right without stress. These tips really helped me get that perfect balance of crisp popcorn and rich, spiced caramel coating.
- Use the Right Heat: Keep your stovetop at medium when melting the caramel—too high and you risk burning it; too low and it won’t thicken properly.
- No Stirring When Simmering: Once the mixture bubbles, resist stirring it for 4 minutes to develop that smooth texture. I caught myself stirring once and it crystallized, so trust the process!
- Toss While Warm: Coat the popcorn with the caramel immediately after whisking to ensure the caramel spreads evenly before it hardens.
- Bake for Crispness: Don’t skip the baking step; it’s what transforms sticky caramel into that delightful, crispy shell that clings to every piece.
How to Serve Christmas Spiced Caramel Popcorn Recipe
Garnishes
I love finishing off my Christmas Spiced Caramel Popcorn with a light dusting of powdered sugar or a sprinkle of crushed peppermint candy cane for that extra festive pop. If you’re feeling fancy, some drizzle of melted dark chocolate makes it feel extra indulgent and looks gorgeous in a serving bowl.
Side Dishes
This popcorn is fantastic on its own, but I often serve it alongside hot cocoa or mulled cider for a cozy movie night. It also pairs surprisingly well with sharp cheeses or a bowl of mixed nuts if you're creating a holiday snack spread.
Creative Ways to Present
For holiday gifts, I pack this popcorn into clear cellophane bags tied with red and green ribbon, or fill mason jars decorated with festive labels and pine sprigs. It’s a simple way to turn this treat into a beautiful edible gift everyone will love!
Make Ahead and Storage
Storing Leftovers
After cooling, I keep my Christmas Spiced Caramel Popcorn stored in airtight containers at room temperature. This keeps it crisp for up to three weeks—perfect if you want to make it in advance or need a holiday treat ready to go.
Freezing
I haven’t tried freezing this specific popcorn because it’s easy enough to make fresh, but if you do, make sure it’s sealed airtight and thaw at room temp before opening so the popcorn doesn’t get soggy.
Reheating
If your popcorn gets a bit soft, a quick 5-10 minute bake in the oven at 150°C (300°F) revives the crispiness beautifully. Just be sure to spread it out on a baking sheet and keep an eye on it to avoid burning.
Frequently Asked Questions:
Absolutely! You can substitute corn syrup with glucose syrup (common in Australian stores) or even golden syrup and honey. Just be aware that if you're using glucose, golden syrup, or honey, you'll need to bake the popcorn 15 minutes longer to get that perfect crispness.
Use corn syrup or glucose syrup as they help stabilize the sugar and prevent crystallization. Also, avoid stirring the caramel while it simmers and make sure your ingredients are fresh. Follow the timing closely during the simmering step for best results.
I don’t recommend using pre-popped microwave popcorn bags for this recipe since you want fresh, uncoated popped corn to evenly coat with the caramel. Make your own popcorn from kernels either on the stove or with an air popper for best results.
Stored in an airtight container at room temperature, this Christmas Spiced Caramel Popcorn will stay crisp and delicious for 2 to 3 weeks. Just make sure it’s fully cooled before sealing to avoid moisture buildup that could make it soggy.
Final Thoughts
This Christmas Spiced Caramel Popcorn Recipe holds a special place in my heart because it effortlessly brings that festive warmth and crunchy sweetness to my holiday gatherings. It’s easy enough to make while still feeling like a luxurious treat you whipped up yourself. I’m confident once you try it, you’ll want it on repeat through every holiday season — trust me, your friends and family will thank you for it!
Print
Christmas Spiced Caramel Popcorn Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
Celebrate the festive season with this delightful Christmas Popcorn Candy recipe featuring crunchy popcorn coated in a spiced caramel glaze and sprinkled with slivered almonds. Perfect as a sweet snack or party treat, this recipe blends warm holiday spices with a rich caramel coating, baked to crisp perfection for a crunchy, flavorful experience.
Ingredients
Popcorn
- ¼ cup vegetable oil (not required if air popping with a popcorn maker)
- ⅓ cup popping corn (yields 10 cups popcorn)
- ⅔ cup slivered almonds
Caramel
- 100 g / 7 tablespoon unsalted butter
- 1 cup packed brown sugar
- ½ cup (170 g) light corn syrup (substitute glucose if unavailable)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Christmas Spices
- 3 teaspoon cinnamon powder
- 2 teaspoon ginger powder
- ½ teaspoon allspice powder (or more cinnamon)
- ¼ teaspoon ground cloves (or more cinnamon)
Instructions
- Pop the popcorn: Heat vegetable oil in a large pot over medium heat. Add a few popcorn kernels and wait for them to pop, then remove those kernels. Add the remaining popcorn kernels, lift the pot off the stove to shake and spread the kernels evenly, then cover with a lid. Return to heat and once the popcorn starts popping vigorously, gently shake the pot once to prevent burning. Remove from heat when popping slows to about a count of three between pops. Transfer the popped popcorn to a very large bowl—this should yield 10 cups.
- Prepare the caramel: Preheat the oven to 110°C / 230°F. In a saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt until just combined. Once the mixture starts to bubble, let it simmer without stirring for 4 minutes. Remove from heat, then quickly whisk in the Christmas spices, vanilla extract, and baking soda vigorously for 10 seconds. The caramel will foam and increase in volume upon stopping whisking.
- Coat the popcorn: Immediately pour the foamy caramel over the popcorn and toss to coat evenly. Sprinkle the slivered almonds on top and toss again until the caramel starts to cool and harden, ensuring even coverage.
- Bake to crisp: Spread the coated popcorn evenly across two baking trays. Bake in the preheated oven for 45 minutes, tossing every 10 minutes to redistribute the caramel and ensure even coating. Note that caramel will remelt during the initial tosses. If using glucose as a corn syrup substitute, bake for an additional 15 minutes. Remove from the oven and let cool completely.
- Serve and store: Once cooled, gently break the popcorn candy into pieces. Store in an airtight container to maintain crispness for 2 to 3 weeks.
Notes
- For full caramel candy-like coverage, use ⅓ cup popcorn kernels; using ¾ cup kernels results in a lighter, less intense coating.
- Corn syrup stabilizes the caramel preventing crystallization. If unavailable, glucose syrup is a good substitute but requires longer baking.
- Golden syrup, honey, or maple syrup can also be used but will require baking an additional 15 minutes to achieve proper crispness.
- Store popcorn candy in an airtight container to keep crisp for up to 3 weeks.
- Use a very large bowl for tossing to avoid spillage, as caramel-coated popcorn expands.
Nutrition
- Serving Size: ⅛ recipe
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
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