Plenty Sweet Life

Grandma's Recipes One By One!

Spiced Sugar and Popcorn

on December 28, 2015

Here is a great snack for New Year’s Eve. Actually, this snack would be great any night this winter in front of a roaring fire, in front of your favorite movie, or binge watching your favorite TV series. This recipe comes from Jamie Oliver and his wonderful Christmas special from a few years ago. You can find the original recipe here. I made this Spiced Sugar as soon as I saw it, gave jars away to family and friends, and have kept the recipe to make again when my supply of this delicious condiment is gone. That day has come. I’m all out of the wonderfully fragrant Spiced Sugar and I desperately need to make more. I’m hooked on this stuff – it’s amazing! The sugar is great on popcorn and it’s such a great snack. The original recipe I used was printed from the Jamie Oliver website, so I’ll just type the recipe out here.

Here is the recipe as I made it:

Spiced Sugar

(This is the full recipe – I made half of this.)

Whiz in food processor until well blended:

3 fresh bay leaves (I used dry)

zest of 2 oranges, finely grated

zest of 2 lemons, finely grated

6 whole cloves

1/2 teaspoon ground cinnamon

10 gratings of whole nutmeg

1 vanilla pod, halved lengthwise

Add:

2 pounds sugar

Whiz again until mixed together.

Since it’s pretty moist, put mixture onto a baking tray and spread out evenly to dry for a few hours.

Once it’s nice and dry, sieve it to remove all larger pieces of spices.

Discard what’s left in the sieve, then put spiced sugar into an airtight container.

To make the popcorn:

2 Tablespoons olive oil or coconut oil

2 Tablespoons butter

heaping 1/2 cup popcorn kernels

Melt oil and butter in a large pot or dutch oven with a lid.

Add popcorn kernels.

Cover with lid (if you don’t, you’ll be sorry!).

When popping stops, put popcorn into large bowl and immediately sprinkle on the spiced sugar.

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The ingredients are so unbelievably fragrant. I just took my time making it and enjoyed every heavenly moment of it, breathing deeply and inhaling all of the spicy goodness.

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The food processor really does a good job pulverizing and mixing all of the spices and sugar.

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I let the sugar sit for at least 2 hours and it definitely got drier and crusty. After using the sieve, the leftovers would be good in a simmering potpourri or just sitting in a pretty bowl. It just smells so good!

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Here is the final, beautiful product. Isn’t it pretty?!! Put in jars it makes a wonderful Christmas gift.

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I don’t think you could use air popped popcorn for this because it’s too dry. You’d have to add something to keep the sugar from totally falling off of the popcorn. Making popcorn in a pan is the best anyway. If you wanted it to really be special, a drizzle of melted butter before sugaring wouldn’t be out of the question.

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Here is the beautiful spiced sugar popcorn. Wow.

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You’re going to want to just keep on making popcorn. Go ahead and make several batches.

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This sugar is good on anything: oatmeal, cereal, on top of cookie frosting, on top of cakes or muffins, and especially on hot buttered toast. The list could go on and on. You have to make some of this delicious, multi-use, very addictive spiced sugar. You’ll find a million uses for it – if you have any left after the many batches of popcorn you’re going to want to make. Don’t say I didn’t warn you.

 

 

 

 

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