Today I am smooshing a few of my FAVORITE holiday snacks together and sharing them with you in the form of a super-yummy treat!
We’re making GINGERBREAD POPCORN!
It seems to me the holiday traditions that really endure are typically the most simple ones. There are few things more pervasive in holiday history than popcorn (think strings decorating the tree) and gingerbread (oh the smell…sigh).
Growing up my mom had a special gingerbread recipe that was on regular rotation during the holidays and now I like to make at least one batch of gingerbread every year.
When I saw a recipe for gingerbread popcorn a couple of years ago, I knew it was the perfect snack addition to our world! I’ve tweaked it here and there through the years and I think it’s finally just right.
The first thing I had to figure out when I made this recipe was how to fluff up enough popcorn (it calls for 14 cups!). I don’t know about you guys, but I don’t own an actually air popcorn popper and I don’t have the patience for stove top popped corn. When it comes to popcorn, I am sort of microwave dependent. Eep! The challenge? I didn’t want to microwave four or five bags of popcorn every time I made this recipe. Did you know that you can create your own “microwave” popcorn? It’s so easy and SOOO much cheaper. If you’re in the same boat as I am, “pop” over and snag the directions for DIY microwave popcorn. But back to the recipe…
Gingerbread Popcorn Recipe
- 14 c. popcorn (sometimes I like a little bit lighter popcorn and will add one or two additional cups)
- 1/2 c. butter, cubed
- 3/4 c. brown sugar
- ¼ c. corn syrup
- ¼ c. molasses
- 1/2 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1/2 tsp. cloves
- 1/4 tsp. salt
- 3/4 tsp. vanilla
- ½ tsp. baking soda
- Pop popcorn and place in a butter coated (I use butter spray) bowl.
- Prep two large cookie sheets with a light coat of baking spray.
- Preheat the oven to 250 degrees.
- Melt butter, brown sugar, corn syrup, mollasses, ginger, cinnamon, cloves and salt. Bring to a boil, stirring constantly for about five minutes. Your syrup should be dark amber-brown.
- Pull off heat and add vanilla and baking soda. Your caramel syrup should get very light and fluffy.
- Immediately pour the frothy mixture over the popcorn in the bowl, mixing it well.
- Transfer the popcorn to cookie sheets and place in the heated oven for 45 min. to an hour. Gently stir the popcorn every 10-15 minutes. If you can’t keep an eye on it, the coating on the popcorn WILL burn. It’s better to take it out early than leave it in too long.
- Store in an airtight container.
If you’d rather skip the popcorn ad bake some cookies don’t miss the recipe for the softest, most delicious gingerbread you will ever eat!