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Maple syrup, plenty of ginger and some light brown sugar make this the perfect, easy to make snack!

Maple Gingerbread Popcorn

This Maple Gingerbread Popcorn is totally addictive! Maple syrup, plenty of ginger and some light brown sugar make this the perfect, easy to make snack!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 cups popcorn

Ingredients

  • 10 cups (120g) sweet or plain popcorn
  • 1/3 cup (66g) light brown sugar
  • 2 tbsp (30g) unsalted butter
  • 3/4 tsp ground cinnamon
  • 1 tsp ground ginger, see note
  • 1/4 tsp ground cloves
  • Pinch of nutmeg
  • Pinch of salt
  • 1/2 tsp vanilla extract
  • 1/3 cup (80g) maple syrup

Instructions

  1. Place popcorn into a large, heat proof bowl, with plenty of room to toss the popcorn in the maple/ginger syrup.
  2. Place sugar, butter, spices, salt, vanilla extract and maple syrup into a medium sized saucepan over a low-medium heat.
  3. Stir frequently and bring to a boil. Once boiling, stir continuously and cook for 2-3 minutes until the mixture has got a little darker and ever so slightly thicker (you won't feel it getting much thicker, but the colour will change).
  4. Pour the maple/ginger syrup all over the popcorn and then use two spoons to toss the popcorn in the syrup. Keep stirring/tossing until all the popcorn is covered in the syrup. It will be sticky, but as it cools it becomes less sticky.
  5. Leave to cool completely, before transferring to an airtight container and storing at room temperature. Popcorn will keep for 4 days.

Recipe Notes

Note 1: If you don't adore ginger, reduce to 3/4 tsp.