Gingerbread Caramel Corn | Classic caramel corn combines with gingerbread spices in the best caramel corn EVER!  You'll  love snacking on this sweet and crunchy popcorn! | The Chunky Chef | #popcorn #caramelcorn #homemadecaramel #snackrecipes #homemade #gingerbread
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Easy Homemade Gingerbread Caramel Popcorn

Easy homemade caramel popcorn, with great gingerbread spices. You won't believe how easy it is to make this classic sweet snack!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Snack
Cuisine: American
Servings: 14 servings
Calories: 256kcal
Author: The Chunky Chef

Ingredients

  • 14 cups popped popcorn
  • 1 1/4 cups packed light brown sugar
  • 3/4 cup unsalted butter, cubed
  • 1/2 cup light corn syrup
  • 1/4 cup molasses
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • pinch ground cloves
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1/2 - 1 tsp vanilla extract

Instructions

  • Lightly coat a large (the biggest you have - or if you don't have really large mixing bowls, you'll have to use two and divide popcorn in half), mixing bowl with non-stick cooking spray.  Add popped popcorn and set aside.
  • Line two 15x10" baking pans with parchment paper and lightly spray with non-stick cooking spray.  Set aside.  Preheat oven to 250 F degrees.
  • Add brown sugar, butter, corn syrup, molasses, ginger, cinnamon and salt to a heavy bottomed saucepan and heat over MED heat, stirring constantly.  Bring to a boil, then boil without stirring for 4 minutes.
  • Remove from heat and stir in baking soda and vanilla.  The caramel will foam a little bit, that's okay.  Working quickly, pour mixture over popcorn and mix as well as you can.  If not all the popcorn is covered, that's okay, as it bakes the caramel will thin out and be easier to stir and coat.
  • Transfer popcorn to prepared baking pans.  Bake for 1 hour, stirring every 10-15 minutes.  Let cool in pans, break apart any large clumps and store in an airtight container.

Nutrition

Calories: 256kcal