A Flashback of Christmas Delights~

In the first photo, you have one of my favorites, almond toffee. I like to leave the almonds whole in this recipe for a wonderful nutty crunch. You can find the recipe here.

This next picture is the caramel corn I made last year. It was the best caramel corn I've ever made! That recipe can be found here.


This last photo is the breakfast strata that I make every Christmas to serve on Christmas morning. Another fabulous recipe, it has become a tradition in my home. It has sun dried tomatoes, turkey sausage, fresh rosemary and Monterey Jack cheese for a wonderful mix of flavors. You have to prepare one day ahead for this one. Here is that recipe.

Caramel Corn for Holiday Gifting

A simple and inexpensive treat to make for holiday giving - Caramel Corn! It doesn't take long to make and you may already have the ingredients in your pantry. I love nuts so I added lots of pecans halves and whole almonds to mine. Please be warned - this stuff is delicious and very addictive so be sure to make enough for yourself too! I found myself grabbing a handful every time I walked past the pan while it was cooling.

Be sure to use a large enough pan to accommodate all the popcorn to make stirring easier. I used my turkey roasting pan.

If you want to be really decadent, melt some dark chocolate and drizzle it over the top of the finished Caramel Corn - oh my!

Caramel Popcorn

Adapted from AllRecipes

Printable Recipe

Ready In: 1 Hour 30 Minutes

1 cup butter
2 cups brown sugar
1/4 cup dark corn syrup
1/4 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
2 cups nuts, such as peanuts, pecans, etc. (optional)

Melted Chocolate for Drizzling (optional)

Preheat oven to 250 degrees F (95 degrees C).

Place popcorn in a very large bowl.

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrups and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.

Place in two large shallow baking dishes (I used a large turkey roasting pan) and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.