Gingerbread Caramel Corn
Indulge in the ultimate holiday snack with this irresistible Gingerbread Caramel Corn, a festive twist on classic caramel popcorn. Perfectly popped popcorn is coated in a rich, buttery caramel infused with warm gingerbread spices like cinnamon, ginger, nutmeg, and cloves, with a touch of molasses for that signature depth of flavor. Baked to crunchy perfection, this treat combines the nostalgic charm of gingerbread with the addictive crunch of caramel corn, making it an ideal gift, party snack, or cozy movie-night indulgence. Quick to prepare and easy to store, this recipe is your new go-to for effortless holiday snacking.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 10 cups Popped popcorn (about 10 cups)
- 0.75 cup Unsalted butter
- 1 cup Light brown sugar
- 0.25 cup Light corn syrup
- 2 tablespoons Molasses
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Place the popped popcorn in a large mixing bowl, making sure to remove any unpopped kernels.
In a medium saucepan, melt the unsalted butter over medium heat.
Add the light brown sugar, light corn syrup, molasses, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt to the pan. Stir until the mixture is fully combined.
Bring the mixture to a boil, stirring occasionally, and let it boil for 4-5 minutes without stirring.
Remove the saucepan from heat and quickly stir in the baking soda and vanilla extract. The mixture will bubble up and become lighter in color.
Carefully pour the hot caramel mixture over the popped popcorn, stirring gently to coat the popcorn evenly.
Spread the coated popcorn onto the prepared baking sheet in an even layer.
Bake the caramel corn in the oven for 45 minutes, stirring every 15 minutes to ensure even coating and crispiness.
Remove the caramel corn from the oven and let it cool completely on the baking sheet. The caramel will harden as it cools.
Once cooled, break the caramel corn into pieces and store it in an airtight container for up to a week. Enjoy your gingerbread caramel corn!
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 27.9 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
