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Gingerbread spice caramel popcorn recipe
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Festive gingerbread spice caramel popcorn - perfect DIY Christmas treat!
Ingredients:
  • 180g popping corn
  • 150g butter, chopped
  • 110g brown sugar
  • 125ml golden syrup
  • 2.50 gm ground cinnamon
  • 5.00 gm ground ginger
  • Pinch of ground cloves
Instructions:
  • Preheat your oven to 150°C. Line two large baking trays with parchment paper, then transfer the popcorn to a spacious heatproof bowl.
  • In a medium saucepan over low heat, melt butter with sugar, golden syrup, cinnamon, ginger, and cloves. Stir for 2 mins until sugar dissolves and mixture is smooth. Increase heat to medium-high and bring to a boil. Stir for 5 mins until golden brown.
  • Drizzle the warm caramel over the popcorn and gently mix with a spatula to ensure every piece is coated. Spread out on the baking trays in a single layer. Bake for 15 minutes or until golden. Allow to cool for 15 minutes, then break into pieces. Keep in an airtight container for up to 4 days.

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