Buzz
This holiday treat offers the charm of homemade goodness, made easier with pre-packaged popcorn and pretzels. A simple caramel sauce is enhanced with the warm spices of cinnamon, cloves, ginger, and nutmeg, giving it a flavor that calls to mind freshly baked gingerbread cookies. As the caramel cools, it hardens into crunchy clusters, creating a perfect snack that could become your go-to holiday gift. You might even find yourself making a batch to keep throughout the season.
Ingredients
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16 cups of popped salted popcorn (from a 6.4-oz. bag)
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10 oz. mini salted pretzel twists, roughly chopped
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1 tablespoon ground cinnamon
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1 teaspoon kosher salt
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1 teaspoon baking soda
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1 teaspoon ground ginger
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1/2 teaspoon ground cloves
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1/2 teaspoon ground nutmeg
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2 cups packed light brown sugar
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1 cup (2 sticks) unsalted butter
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2/3 cup light corn syrup
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2 teaspoons vanilla extract
Instructions
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Preheat the oven to 350°F. In a large heatproof bowl, combine the popcorn and pretzels. In a small bowl, mix the cinnamon, salt, baking soda, ginger, cloves, and nutmeg.
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In a medium saucepan, bring the sugar, butter, and corn syrup to a boil over medium heat, stirring constantly. Once boiling, lower the heat and simmer for 15 to 20 minutes, stirring occasionally, until thickened and the candy thermometer reads 255°F. Remove from heat and stir in the spice mixture and vanilla extract.
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Quickly pour the sugar mixture over the popcorn mixture, and toss well using a large spoon or spatula until fully coated (the sugar mixture will harden fast, so be swift).
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Spread the popcorn mixture evenly across two baking sheets lined with parchment paper. Bake for about 10 minutes, or until shiny and slightly darkened. Let cool for 30 minutes on the sheets. Break into pieces and store in an airtight container for up to 3 days.
