When I was a little girl my family would make lots of popped corn to needle and thread it for garland. We would often add cranberries too. Handmade decor was a big thing in the 70’s and it appears that this retro holiday garland is back by popular demand. I have noticed lots of Pinterest feeds using all sorts of dried fruits such as oranges, limes, lemons, apples, berries and more.
All while making these delightful garland strings for our family Christmas tree, my mother would cook up a big bowl of caramel corn. I did not make any popped corn delightful garland this year, but rather dehydrated oranges which I glued to wreathes. I also used the dehydrated oranges to decorate cocktail glasses filled mulled wine. See these beautifully decorated glasses and my mulled wine recipe for some more holiday inspiration here- https://allseasonsvegan.ca/christmas-mulled-wine/
For this Christmas Caramel Corn recipe, I decided to add some extra crunchiness using a variety of my favourite nuts. If you have a nut allergy just use the corn and forgo the nuts. It tastes great either way.
I found these cute little red paper cupcake trays at Party et Cie.
These holiday paper cup trays are perfect for single servings of caramel corn. Single servings are a great party idea for those that dislike eating from the same bowl. Especially after the pandemic people are more conscious of cross contamination.
These adorable yummy servings are very inviting and really get the party started! This large batch will provide many refills so simply use a large spoon to refill the paper cup trays.
My Measurement Tips
- t- teaspoon
- T- tablespoon
- Yields: 1 large party bowl/ 10-15 people
- Prep Time: 2
- Cook Time: approximately 5 minutes
Must Haves
- 1 large pot/lid
- 1 medium sized pot
- large mixing bowl
- large spoon
- big serving bowl
- festive paper cups/ optional
WHAT TO GRAB
- paper cups
- big pot
Recipe Ingredients
Mixed nuts
- 2 T roasted Thompson almonds
- 2 T salted cashews
- 2 T salted peanuts
- 2 T any nut your choice
Popping corn
- 2 T coconut oil
- 1/3 cup organic popcorn kernels
- 1/t sea salt
Caramel Sauce
- 1/2 cup organic brown sugar
- 1/4 cup salted vegan butter
Popping Corn Instructions
- In a large pot add the coconut oil to the bottom of the pot. Place the pot onto the stove top and turn the burner to medium high heat. Melt the coconut oil.
- Add the popcorn kernels into the pot.
- Spread the kernels out to cover the bottom of the pot and cover with a lid.
- Pop the corn and once you hear no more popping after 2 seconds the popcorn is ready.
- Pour the popped corn into a large mixing bowl and set aside.
Caramel Sauce and Nuts
- Add the vegan butter and brown sugar into a medium sized pot.
- Turn the burner to medium heat. Melt the two ingredients together while stirring the entire time.
- Once the mixture becomes creamy pour it over the popped corn.
- Toss the nuts into the caramel popped corn for a few minutes until everything is coated with the caramel sauce.