Caramel gingerbread popcorn

The best thing about this time of year? All the awesome flavours- like this caramel gingerbread popcorn!

It's a favourite around here and perfect for starting off the Christmas season, turn on your favourite Christmas movie, make some gingerbread caramel popcorn and get right into the Christmas spirit!

The whole family will love it

This popcorn is gluten free and dairy free and the whole family is going to love it. With classic Christmas flavours like cinnamon, ginger, maple and nutmeg, it tastes like European Christmas markets.

Popping the corn

Sure, you can buy store bought popped corn for this recipe but I like to do my own, using this method. Why?

• you control what goes on it
• it's super cheap
• it's fresher

I use these corn kernels from Honest to Goodness.

Using storebought popcorn

Believe it or not, it is actually quite difficult to find completely plain popcorn in the shops.

• this seasoned with salt one from woolworths is relatively plain and the salt works to create a salted caramel flavour
• or this one from Coles is lightly salted

Quick and easy to make

Making the glaze for this popcorn takes MINUTES! And then pop it into the oven and in no time you'll be enjoying caramel gingerbread popcorn. The great thing is, it also makes a large batch, 12 cups worth!

Perfect as a gift

Packaged in cute jars with a ribbon, this would be a cute teacher or neighbour gift, with the bonus that it makes 12 cups so there will be some leftover for the whole family too!

What goes into this recipe

• popcorn (pop your own using this method)
• coconut oil
• brown sugar
• maple syrup
• ground cinnamon
• ground ginger
• ground nutmeg

How to make this recipe

1. Preheat oven to 150 degrees celsius.
2. Combine the coconut oil, maple syrup, sugar, and spices in a small saucepan over medium heat.
3. Stir until sugar has dissolved.
4. Bring to the boil and allow to foam.
5. Pour over the popped corn and mix well.
6. Transfer to baking trays and bake for 15 minutes at 150 degrees celsius or until golden brown.
7. Allow to cool completely before serving.

Storage

This caramel gingerbread popcorn will keep well in an airtight container when cold for up to a week. By not using dairy, it's extending the time this can be shelf-stable for! The best way to store it is to ensure it is completely cold, then crunch it into individual kernels as you put it into an airtight container.

Substitutions

• you can swap the coconut oil for butter
• swap the maple syrup for the same quantity of honey or golden syrup

More Christmas flavours

• Chocolate marshmallow Christmas slice, egg free!
• Christmas butter cookies, perfect for sharing
• 3 super easy Christmas share plates

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