The Christmas season is finally here. This is my favourite time of the year to whip up delicious things in my kitchen. Most of all because I can make them in to gifts and friends and family can’t turn them down.
It’s no secret that I adore caramel and my first holiday baking post just had to have caramel in it. I’ve added almonds, cranberries and walnuts to caramel popcorn, but you could add marshmallows, chunks of chocolate or even hazelnuts. This is the time of year to throw caution to the wind and just do it! Happy Christmas season !
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Ingredients:
- 10 cups of popped popcorn (I made two batches in a popcorn machine, but two
- microwave bags is perfect)
- 100g walnuts
- 100g almonds
- 100g dried cranberries
- 210ml light brown sugar
- 15ml golden syrup
- 110g butter
- 3ml salt
- 2ml vanilla paste
- 3ml bicarb
Method:
Preheat oven to 180ºC Combine popcorn, walnuts, almonds and cranberries and mix well. In a medium saucepan dissolve the sugar in the water, making sure that all the sugar crystals are dissolved before it boils. You may need to remove the saucepan from the stove and stir it before returning it to the heat.
Add the butter and boil for about 5 minutes or until the sugar turns a golden brown colour. Remove the saucepan from the heat and add bicarb, salt and vanilla. Mix well. Pour caramel onto the popcorn mixture and toss to coat.
Place popcorn onto a baking sheet and bake in the oven for ten minutes, toss to cover the popcorn and return to the oven until the caramel has a deep amber colour. It may only take two or three more minutes.
Allow to cool on the baking sheet.
Keep in an airtight container or place in jars for a great hostess gift.
Christmas Popcorn
Ingredients:
10 cups of popped popcorn (I made two batches in a popcorn machine, but two microwave bags is perfect)
100g walnuts
100g almonds
100g dried cranberries
210ml light brown sugar
15ml golden syrup
110g butter
3ml salt
2ml vanilla paste
3ml bicarb
Method:
- Preheat oven to 180ºC Combine popcorn, walnuts, almonds and cranberries and mix well.
- In a medium saucepan dissolve the sugar in the water, making sure that all the sugar crystals are dissolved before it boils. You may need to remove the saucepan from the stove and stir it before returning it to the heat.
- Add the butter and boil for about 5 minutes or until the sugar turns a golden brown colour.
- Remove the saucepan from the heat and add bicarb, salt and vanilla. Mix well.
- Pour caramel onto the popcorn mixture and toss to coat.
- Place popcorn onto a baking sheet and bake in the oven for ten minutes, toss to cover the popcorn and return to the oven until the caramel has a deep amber colour. It may only take two or three more minutes.
- Allow to cool on the baking sheet.
- Keep in an airtight container or place in jars for a great hostess gift.
