Sunday Monday (Was traveling all day yesterday and just ran out of time🤷🏻♀️) Friends!! 8 Days till Christmas🎄, is this for real??!! OK, so here’s what I wanted to share with you guys before Christmas, let’s see where we’re at:
- Peanut Butter Balls: Guys, I’m going to try my very best for this one, my. very. best!
- Mini Maple Sugar Cones: No explanations needed, you guys will love these😍: Coming this WEEK!
- Nutty Caramel Popcorn: Classic/Favourite: TODAY🍿🍿🍿
- Arancini: If you ask me, these are a necessity in life: Coming. This. WEEK!!!!
- Orange Cranberry Loaf: Perfect to add to your Holiday Brunch: Coming this week!
Christmas Guac: Guac is life.
- Also going to make THE Cheeseboard, with all the good stuff : K…. So made this, twice and didn’t get a chance to shoot it… cause we we’re too hungry! So Here’s the deal, I’m gonna link a few of my favourite make The Best Cheese Board post from some of my fave bloggers.
– Gaby’s Ultimate Cheeseboard
– Gaby’s Thanksgiving Cheeseboard aka Holiday Cheeseboard aka Goals
– HBH Cheese Fondue Board… yes, you read that right, Fondue Board
All. The. Cocktails: #All
It’s not Christmas at my house without this Nutty Caramel Popcorn!! Surprise Surprise, another Family recipe straight from my Aunt Bernice’s Recipe Book!! I remember it always being part of the Holiday Spread, her gifting it to friends & family and I need to keep that tradition going right? Right!!!
First off, if you have a nut allergie🥜(or you just don’t like peanuts) you can totally omit the peanuts!! I just prefer to have them in there and that’s what Matante Bernice always did! This popcorn is pretty simple to make, make a big batch, perfect for gifting PERFECT for the Holidays!
I pop the kernels in a pan with some coconut oil but you could also use microwave popcorn, just make sure to buy the unsalted/unflavoured kind. You need 18 cups total (20 cups if you’re not using peanuts). A few important things:
*Make sure you measure the pop corn evenly, don’t over fill the cups because you won’t have enough caramel. So don’t overfill, 18 Cups even.
*Make sure to watch for any “un-popped” kernels. Those are unpleasant to have in there, you don’t want anyone chipping a tooth at Christmas🤦🏻♀️
*Make sure to work fast once you make that Caramel, you want to mix everything together when it’s hot.
*Be Careful with the hot caramel, it’s literally like lava, it burns, be Carefullll🔥🔥🔥
*I like to sprinkle Fleur de Sel over the Carmel Popcorn when it come out of the oven for that sweet & salty combo!
All right, let me break this down for you. You will need the Following:
*A Candy Thermometer: It takes about 4-6 minutes for you to achieve the Caramel at it’s “soft ball stage” which is 235-245 F. If you don’t have a Candy Thermometer, you can totally still make this. There is a technique you can use to check if the caramel is done. After 4 minutes of boiling, drop a dollop of the caramel in a glass of very cold water. You should be able to roll that little dollop into a ball and flatten it with your fingers (aka Soft Ball Stage). Here’s a video and an article that explains more about making the candy.
*A Roaster, both pans: I think a roasting pan works really great for this. Divide the popcorn in the two pans, add 1 cup of peanuts (I used roasted & salted) to each pan. Divide the caramel equally, the best you can between both pans. Give it a stir to spread the caramel over all the popcorn & peanuts.
*Two Baking Sheets: Line two baking sheets with parchment paper and set aside until the popcorn is out of the oven.
*A wooden Spoon or Spatula: To mix all the things.
Full recipe below, enjoy, share with all you Fam & Friends, it’s delicioussss!
Nutty Caramel Popcorn Heaven!!! Perfect sweet treat for everyone to enjoy, sitting around the Christmas tree. Top with some flaky sea salt for Sweet & Salty perfection!!
- 18 Cups Popped Popcorn (measure evenly)
- 2 Cups Roasted & Salted Peanuts (if you want to omit peanuts, add 2 extra cups popcorn)
- 2 Cups Packed Brown Sugar (I used light brown sugar)
- 1 Cup Butter
- 1/2 Cup Corn Syrup (light corn syrup)
- 1/2 Tsp Salt
- 1/2 Tsp Baking Soda
- Optional: Fleur de Sel for topping
- Preheat the oven to 200 degrees.
- Pop the popcorn with your method of choice. I prefer popping it in the pan but you can also use microwave popcorn, just make sure it is unflavoured with no added butter. Also, make sure you pick out all the “un-popped” kernels.
- Measure evenly 18 cups popcorn and divide equally between the two roasting pans. Add 1 cup peanuts to each pan.
- In a 2 quart saucepan/dutch oven, add the Brown Sugar, Butter and Corn Syrup. Bring to a boil, lower the heat to medium and add the candy thermometer to the pan. Make sure the thermometer is not touching the bottom of the pan, only the caramel. The caramel will be ready when it hits the soft ball stage on the thermometer after about 4-6 minutes. Do not stir the caramel as it’s boiling (If you don’t have a thermometer, check out my post on how to check if your caramel is done). When it’s done, remove from heat, quickly whisk in the baking soda and salt.
- Divide the hot caramel equally (the best you can) between the two roasting pans. Mix everything together so all the caramel coats all the popcorn.
- Place both roasting pans in the oven for 1 hour stirring the popcorn every 20 minutes.
- After one hour, carefully spread the popcorn on the prepared baking sheets. Spread it out the best you can so it’s in an even layer. If you want to sprinkle some flaky sea salt over the popcorn, this is the time. Once it cools it will stick together so break it up into peices, keep it in an airtight container or in the freezer.
Keywords: popcorn, caramel popcorn, nutty caramel popcorn, holiday dessert