Gingerbread Caramel Corn
‘Tis the season for all things gingerbread and Gingerbread Caramel Corn is no exception. This easy and delicious popcorn evokes winter memories with ginger, cinnamon, allspice and cloves flavors.
Serve up a bowl of Gingerbread Caramel Corn while watching the snow fall (or a football game…or Netflix…or…).
Begin by making the popcorn. You might be tempted to purchase already popped corn but I suggest you follow the easy directions for making your own. It’s very simple and you get pure popcorn (no salt or additives). I also like “mushroom” kernels. They produce very large popped corn with lots of crevices to hold the caramel glaze.
Transfer the popped corn to a grocery paper bag. I have tried to use other forms of paper bags but they aren’t strong enough, so ask your friendly grocer to give you a few bags!
To make the caramel, place the butter in a microwaveable bowl and melt on high. Add the corn syrup and stir well to combine.
Then, add the molasses, brown sugars, and spices and stir until well combined.
Put the mixture into the microwave and heat on high for two minutes, stir, heat for another minute and stir. Repeat this two more times and then add the vanilla and baking soda and stir until the soda is incorporated completely.
Pour the mixture over the popcorn that’s in the paper bag. Fold the top edge down once and then…SHAKE SHAKE SHAKE. This is critical! Distribute the caramel throughout to coat all of the popcorn, Since the top is folded down, you won’t know for sure but do your best to distribute the caramel.
Microwave on high for one minute and holding the edges of the bag with a potholder or gloves, shake shake shake again. Repeat this 3 more times and when done, spread the popcorn out on parchment to cool.
Once completely cool, break up and transfer to a bowl to serve or an airt-tight container to store.
Enjoy this flavorful popcorn through the holidays or any time you get a hankering for some gingerbread!
For more delicious popcorn recipes, try Caramel Apple Popcorn and Buffalo Caramel Popcorn.
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Gingerbread Caramel Corn
Makes: 16 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Ingredients
- 16 cups popped popcorn (see Chef’s Notes)
- 3/4 cup unsalted butter
- 1/2 cup corn syrup (not high fructose corn syrup – I use Karo)
- 1 tbsp molasses
- 1 cup light brown sugar
- 1/2 cup dark brown sugar (if you don’t have dark brown sugar you can omit it and just use 1 & 1/2 cups total of light brown sugar.)
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1/2 tsp kosher salt
- 2 tsp vanilla extract
- 1 tsp baking soda
Instructions
Prepare a work surface (kitchen counter) by laying out a 4-feet long piece of parchment paper.
After popping the popcorn, transfer it to a bowl. Lift the popcorn with your hands and shake the bowl lightly so the unpopped kernels fall to the bottom. Lift the 4 quarts of popcorn out of the bowl and transfer to a large brown paper grocery bag.
Place the butter in a large (2 quart) microwave safe bowl and microwave on high power for two minutes or until the butter is melted. Add the corn syrup and stir well to combine. Add the molasses, brown sugars, cinnamon, ginger, allspice, cloves and salt. Stir until everything is well incorporated.
Place in the microwave and heat on high power for 2 minutes. Stir then return to the microwave for 1 minute. The mixture should be bubbling up furiously by this point. Remove bowl and stir then return to the microwave for another minute. Repeat this cooking for one minute and stirring two more times.
Remove the bowl from the microwave and stir in the vanilla and baking soda. Stir until all of the baking soda is well incorporated.
Pour the hot mixture over the popcorn in the bag. Fold the top of the bag down once and shake, shake, shake to distribute syrup through the corn. Microwave on high power for 1 minute. Remove the bag and hold it at the folded down top and one of the bottom corners. You may need to use a pot holder as the bag will be hot. Shake well the return to the microwave for another minute.
Repeat cooking and shaking two more times for a total of 4 minutes. Turn the popcorn out onto the prepared parchment paper. Allow to cool completely.
Store in an airtight container. The caramel corn will keep well for 1-2 weeks.
Chef’s Notes:
I like to use “mushroom” popcorn kernels as they produce big popped corn with lots of nooks and crannies to capture the caramel. This is the popcorn that I like but feel free to use whichever you prefer.
I use an old-fashioned whirly pop to pop my popcorn. I’ve used it for years and always get excellent popcorn but you can also pop it in a large pot on the stovetop.
I use 3/4 cup kernels and 3 tablespoons of canola oil to make 16 cups of popped corn.
Recipe adapted from The Cafe Sucre Farine
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