This holiday season, your new mantra is keep it simple. Just say no to baking 15 different kinds of Christmas cookies!
Instead, whip up some flavored popcorn that’s easy, festive, and totally yummy.
It’s perfect to gift, serve to family and friends, or keep as a secret stash for snacking. Pop it at home or buy pre-popped popcorn and customize with a delicious range of sweet and savory add-ins.
I’ve got an incredibly good recipe to get you started, and eight more flavor ideas that you definitely need to try. Go ahead — simplify your holidays and start a new popcorn tradition!
These amazing Mint-Chocolate Cookie Pies will help you keep your holiday baking simple, too. Use refrigerated pie dough and a simple cookie recipe to whip them up, then sit back, relax, and enjoy!
Confetti Snow Christmas Popcorn Recipe
Snowy white shredded coconut tossed in a white sugar caramel makes for one irresistible winter popcorn. Top it with rainbow sprinkles for a bit of added color, or toss in toasted, sliced almonds for extra crunch.
Yield: 4 quarts popcorn
Prep time: 15 minutes
Total time: 20 minutes
• 3 quarts popped popcorn
• 1 cup white sugar
• 1/2 cups light corn syrup
• 1/2 cups salted butter
• 1/2 teaspoons coconut flavoring
• 1/2 teaspoons baking soda
• 2 cups shredded coconut, toasted
• 2 Tablespoons rainbow sprinkles (optional)
• Nonstick coconut oil spray
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1. Place popcorn in a large bowl, which has been sprayed with nonstick spray. Set aside.
2. In a large pot, stir together sugar, corn syrup, and butter. Bring to a boil, stir constantly while mixture boils for 5 minutes. Remove from heat.
3. Stir in coconut flavoring and baking soda. Mix well. Drizzle over popcorn. Sprinkle with coconut and sprinkles.
Note: If you prefer crunchy popcorn, spread popcorn onto a large parchment-lined baking sheet and cook in an oven preheated to 250 degrees for 1 hour.
Christmas Popcorn Recipe Twists
Instead of shredded coconut, here are a few other simple twists you can add to this basic recipe:
Peppermint Crunch: Instead of coconut, use vanilla extract and switch the shredded coconut with 3-4 Tablespoons of crushed candy cane. Drizzle with melted chocoalte for extra yum!
Brown Sugar Crackle Corn: If you grew up loving Poppycock, this recipe tastes just like it when made with brown sugar and dark corn syrup. Nix the coconut and toss in mixed toasted nuts instead. So good!
Maple & Bacon: Instead of corn syrup, swap in pure maple syrup. A smidgen of maple flavoring, instead of coconut extract, adds extra flavor. Swap out the shredded coconut and toss the popcorn with bacon bits and pecans instead.
Honey & Sriracha: Instead of corn syrup, use honey. Stir in 1-2 Tablespoons of sriracha instead of coconut flavor. Toss with popcorn and toasted cashews.
Cookies & Cream:
6 Oreo cookies (finely chopped) + 9 ounces melted white chocolate chips + 1/4 cup rainbow sprinkles + 8 cups popped popcorn
Toss chopped Oreo cookies with popcorn. Sprinkle the melted white chocolate on the popcorn. Sprinkle on rainbow sprinkles, folding gently to coat.
1 cup mini marshmallows + 2 cups graham cereal + 1/4 cup warmed caramel sauce + 1/2 cup chocolate chips + 8 cups popped kettle corn
Layer kettle corn on a parchment-lined sheet pan in an even layer. Top with mini marshmallows and graham cereal. Mix to combine. Drizzle warm caramel and melted chocolate evenly over the kettle corn, marshmallows, and graham cereal. Place sheet pan in the fridge and chill until the caramel and chocolate hardens, about 30 minutes. Break apart and serve.
Sea salt + 1 cup dark chocolate chips + 1/3 cup finely crushed peppermint (from about 4 standard-sized peppermint candy canes) + flaky finishing salt (optional) + 8 cups popped popcorn
Place the candy canes in a plastic bag and cover with a dish towel. Crush the candy canes by rolling a rolling pin over it. Layer popcorn on a parchment paper-lined sheet pan in an even layer. Drizzle melted chocolate chips over popcorn, then sprinkle on the crushed candy canes. Finish with a pinch of salt if desired. Refrigerate for about 30 minutes to set.
1 packet (1-ounce) Ranch flavored seasoning + butter flavored vegetable oil spray + 8 cups popped popcorn
Place popcorn on parchment-lined sheet pan and spray to coat. Sprinkle on ranch seasoning and toss to coat.
Rosemary-Olive Oil Popcorn:
1 teaspoon garlic power + 1 teaspoon dried rosemary + 1 teaspoon sea salt + ½ teaspoon black pepper + olive oil cooking spray + 8 cups popped popcorn
Combine salt and spices in a small bowl. Spread popcorn on a parchment-lined sheet pan and spray with olive oil cooking spray. Sprinkle spices evenly over popcorn and toss to distribute.
Coconut Curry Popcorn:
1/4 cup melted coconut oil + 2 Tablespoons brown sugar + 1 teaspoon ground cumin + 1 teaspoon ground coriander + 1/2 teaspoon ground turmeric + 1/4 teaspoon ground ginger + 1/4 teaspoon ground cinnamon + 1/8 teaspoon cayenne pepper + 1/2 teaspoon salt (plus more to taste) + 8 cups popped popcorn
In a small bowl, combine the salt and spices. In a large bowl, pour melted coconut oil over popcorn. Pour the spices and salt over the popcorn, tossing to coat. Taste and add extra salt if necessary.
Dark Chocolate-Almond Popcorn:
1/4 teaspoon sea salt + 1 cup toasted almonds + 5 ounces melted dark chocolate + 8 cups popped popcorn
Place popcorn on a parchment-lined sheet pan. Drizzle melted chocolate over popcorn, add almonds and salt, and toss. Place sheet pan in the fridge and chill until the chocolate hardens, about 30 minutes. Break apart and serve.
White Chocolate Holiday Popcorn Mix:
12 ounces melted white chocolate candy melts + 1 cup pretzels + 1 cup holiday M&M candies + 1/4 cup sprinkles + 8 cups popped popcorn
Place popcorn on a parchment-lined sheet pan. Drizzle melted white chocolate over popcorn, add pretzels, M&Ms and sprinkles, and toss. Place sheet pan in the fridge and chill until the chocolate hardens, about 30 minutes. Break apart and serve.