In this Gingerbread Popcorn recipe, sweet crunchy homemade caramel popcorn gets a festive twist with gingerbread spices and brown sugar!
Servings 12 servings
To Make the Stovetop-Popped Popcorn:
Add the oil and popcorn kernels to a 5-quart pot over medium heat.
Cover the pot and cook, shaking frequently, until the kernels are popped.
Remove the pot from the heat when you don’t hear any more pops after 3 seconds.
To Make the Gingerbread Caramel and Gingerbread Popcorn:
Toss together the popcorn and almonds in a large bowl; set aside.
Line a large baking sheet with parchment paper or a silpat liner; set aside.
Sift together the baking soda, cinnamon, ginger, nutmeg, and cloves in a small bowl; set aside.
Cook the butter, sugar, molasses, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305F (hard crack stage), stirring occasionally. Carefully stir in the vanilla and baking soda/spice mix.
Pour the toffee over the popcorn and use two heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout. Spread the popcorn out onto the prepared baking sheet.
Let the popcorn cool and then break it apart; store in an airtight container at room temperature.
- If Making This on a Hot and/or Humid Day: If it’s a hot and/or humid day and the Gingerbread Popcorn is too sticky, you can dry it out in the oven. To do so, leave the popcorn on the baking sheet and bake it in a 200F oven for 20 to 30 minutes, tossing it every 10 minutes.
- Store Gingerbread Popcorn in an airtight container at room temperature for up to 2 weeks.
- If the popcorn gets stale, spread it out on a large baking tray and warm it in an oven preheated to 200F for 10 to 15 minutes.
Serving: 1cup | Calories: 296kcal | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 148mg | Potassium: 244mg | Fiber: 4g | Sugar: 21g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg