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–+ servings
gingerbread caramel corn in a small red dish on a red and white striped cloth

Easy Homemade Gingerbread Caramel Corn

Sheila
Gingerbread caramel corn is taste like the holidays packed into a delicious crunchy morsel. This caramel corn treat is so addicting. It will surely become a new holiday tradition!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Snack, sweets
Cuisine American
Servings 12 cups
Calories 807 kcal

Equipment

  • air popcorn popper
  • 3 quart saucepan
  • large roasting pan

Ingredients
  

  • 12 cups popped popcorn
  • 6 ounces butter 3/4 cup
  • 1 cup brown sugar
  • 2 tbsp dark karo syrup light works fine too
  • 2 tbsp Molasses
  • 1 tsp salt
  • 2 tsp dried ginger
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cardamom
  • 1/8 tsp clove
  • 1/2 tsp baking soda

Instructions
 

  • Preheat oven to 250 degrees.
  • Pop popcorn and place in a roasting pan or on two baking sheets. You will need space to mix with caramel.
  • In a sauce pan melt butter, add brown sugar, salt, karo syrup, and molasses, cook over medium heat until mixture because smooth and starts to boil. Let boil for 2 minutes, stirring continuously.
  • Add ginger, cinnamon, nutmeg, allspice, clove, and cardamom, stir over heat for an additional 30 seconds or so. Making sure spices have combined well with the caramel and the flavors are well distributed.
  • Remove from heat, addd baking soda give it a good whisk, mixture will react and start to foam up, this is good. Stir for a good minute making sure baking soda has fully dissolved.
  • Now drizzle caramel over popcorn, with a spatula fold caramel into popcorn gently. Place in oven for 10 minutes, remove from oven give caramel corn another fold, bringing the caramel up from the bottom of the pan onto the popcorn. Return to oven bake for another 10 minutes. Remove and dump gingerbread caramel corn onto parchment paper or your counter top. Let cool. Break any large pieces up.

Notes

When doubling the recipe, if you are spreading the caramel corn out in an even layer on baking sheets you can keep the baking time the same.  If you are piling it up in a large roasting pan, add an additional 10 minutes of baking time, and stirring to your process.  

Nutrition

Serving: 1cupCalories: 807kcalCarbohydrates: 145gProtein: 18gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 30mgSodium: 352mgPotassium: 531mgFiber: 21gSugar: 23gVitamin A: 355IUVitamin C: 0.02mgCalcium: 35mgIron: 5mg
Keyword caramel, gingerbread, popcorn, snack, sweets, treat
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