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

  • Place popcorn into a large, heat proof bowl, with plenty of room to toss the popcorn in the maple/ginger syrup.
  • Place sugar, butter, spices, salt, vanilla extract and maple syrup into a medium sized saucepan over a low-medium heat.
  • 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).
  • 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.
  • Leave to cool completely, before transferring to an airtight container and storing at room temperature. Popcorn will keep for 4 days.

Notes

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