Gourmet Candy-coated Popcorn for Christmas
The flavors of peppermint, eggnog, and gingerbread caramel add up to a holiday treat worthy of the wise men.
INGREDIENTS
For the Peppermint Bark Popcorn:
About 12 cups of kettle corn
1 1/2 cups (255g) of white melting chocolate
3/4 cup (90 g) of crushed candy canes, divided
1/2 cup (85 g) of dark or semi-sweet melting chocolate for the drizzle
For the Eggnog Kettle Corn:
About 12 cups of kettle corn
1 1/2 cups (300 g) of granulated sugar
3/4 cup (170 g) of unsalted butter
1/2 cup (120 ml) of eggnog
1/4 cup (85 g) of light corn syrup
2 1/4 tsp of ground nutmeg
3/4 tsp of ground cinnamon
3/4 tsp of vanilla extract
3/4 tsp of baking soda
1/8 tsp of salt
For the Gingerbread Caramel Corn:
About 12 cups of kettle corn
1/2 cup (113 g) of unsalted butter
1 cup (220 g) of packed brown sugar
3 Tbsp (63 g) of molasses
1 tsp ground of ginger
3/4 tsp ground of cinnamon
1/4 tsp ground of cloves
1/4 tsp of salt
3/4 tsp of vanilla extract
1/2 tsp of baking soda
SUPPLIES
A large mixing bowl
A large baking pan lined with SilPat
A medium saucepan
A thermometer
A spatula
A piping bag
DIRECTIONS
Peppermint Bark Popcorn
Add the popped popcorn to the bowl. Don’t just pour the popcorn in. That will add unpopped kernels to the mix, and we don’t want that. Let the popcorn cool, then transfer it a handful at a time, making sure you don’t pick up any unpopped kernels.
Melt the white chocolate according to the package directions.
Pour the melted white chocolate over the popcorn and gently toss to coat it evenly. Don’t be too aggressive here – you want to coat the popcorn, not crush it.
Add 1/2 cup of the crushed candy canes and toss again to distribute them throughout.
Spread the coated popcorn onto a lined baking sheet.
Now melt the dark chocolate and pipe it over the popcorn.
Immediately sprinkle the remaining crushed candy canes over the top.
Let it set at room temperature for about 30 minutes, or pop it in the fridge for 10 minutes if you’re in a hurry.
Gingerbread Caramel Corn
Set your oven to 250 degrees F, then place about 12 cups of popped kettle corn into a mixing bowl and set it aside.
In a medium saucepan, melt the butter over medium heat.
Add the brown sugar, molasses, ginger, cinnamon, cloves, and salt.
Stir constantly until the sugar fully dissolves.
Stop stirring and let the mixture come to a boil. Add the thermometer and cook to 250°F, adjusted for altitude.
Remove the pan from the heat and quickly stir in the vanilla and baking soda.
The heat and the acidity of the molasses cause the baking soda to release carbon dioxide, which creates the foam that gives the caramel coating a softer crunch.
Immediately pour the caramel over the popcorn and toss quickly to coat everything.
Spread it onto the lined baking sheet, then put it in the oven.
Bake it at 250°F for about 10 minutes, return it to the bowl and give it a stir.
Then back onto the pan and in the oven it goes.
Repeat this until it slides easily from the pan into the bowl, then give it a final mix, return it to the pan, and allow it to come to room temperature.
Eggnog Kettle Corn
Set your oven to 250 degrees F, then place about 12 cups of kettle corn into a mixing bowl and set it aside.
In a medium saucepan, melt the butter over medium heat.
Add the sugar, eggnog, corn syrup, nutmeg, and cinnamon.
Stir constantly until the sugar fully dissolves, then stop stirring and let it come to a boil.
Add a thermometer and cook to 250°F, adjusted for altitude.
Remove the pan from the heat and quickly stir in the vanilla, baking soda, and salt.
Pour the mixture over the popcorn and toss quickly, but gently to coat.
Spread it onto the lined baking sheet, then put it in the oven.
Bake it at 250°F for about 10 minutes, return it to the bowl and mix it up a bit.
Then back onto the pan and into the oven it goes.
Repeat this until it slides easily from the pan into the bowl, then give it a final mix, return it to the pan, and allow it to come to room temperature.