If you love gingerbread and caramel corn, you’re going to love this! Cozy up with some hot tea, Gingerbread Popcorn, friends, a movie, and then you’ll be set!
½ cup popcorn kernels
½ cup maple syrup
1 ½ Tablespoons molasses
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon vanilla
Preheat the oven to 300F.
Pop the popcorn kernels using your favorite go-to method. Place the popped popcorn in a large mixing bowl, making sure that there are no un-popped kernels in the mix.
Combine the maple syrup, molasses, the spices, and salt in a small saucepan.
Heat the syrup over medium heat, stirring occasionally, until it comes to a boil.
Remove the pan from the heat and stir in the vanilla.
Slowly drizzle the syrup over the popped corn, stirring to coat the popcorn as evenly as possible.
Bake at 300F for 20 minutes, stirring after 10 minutes.
Allow the popcorn to cool completely. It will become crispier as it cools.
Store in an airtight container.
Nutritional Information (1 of 10 servings) Calories: 91.6; Carbohydrates: 21.5 g; Protein: 1.3 g; Fat: 0.5 g; Sodium: 124.6 mg; Fiber: 1.5 g; Sugar: 12.4 g; Calcium: 22.3 mg; Iron: 0.44 mg
