Christmas Popcorn Candy

Step 1: Heat the oil in a large pot over medium heat. Add a few popcorn kernels and wait for one to pop, then quickly remove it.

Step 2: Add the remaining kernels, lift the pot off the stove and shake it to spread the corn evenly. Cover with a lid. Once the popcorn starts popping steadily, gently shake the pot once.

Step 3: Remove the pot from the heat when the popping nearly stops, or when you can count to three between pops. Transfer the popcorn to a very large bowl. You need 10 cups of popped popcorn.

Step 4: Preheat the oven to 110°C/230°F.

Step 5: Melt the butter in a saucepan over medium heat.

Step 6: Add the sugar, corn syrup or glucose, and salt. Stir until just combined.

Step 7: When the mixture starts to bubble, simmer for 4 minutes without stirring.

Step 8: Remove the pan from the heat and quickly whisk in the Christmas spices, vanilla and baking soda. Whisk vigorously for 10 seconds. When you stop whisking, the caramel will foam and increase in volume.

Step 9: Quickly pour the caramel over the popcorn and toss to coat.

Step 10: Sprinkle the almonds over the popcorn and toss again until the caramel cools and starts to harden.

Step 11: Spread the popcorn across 2 baking trays.

Step 12: Bake for 45 minutes, tossing every 10 minutes or so. The caramel will remelt during the first 2–3 tosses; keep tossing to coat the popcorn more evenly. If using glucose instead of corn syrup, bake for an additional 15 minutes.

Step 13: Remove the trays from the oven and leave the popcorn to cool. Gently break it into pieces, then transfer it to an airtight container for storage.