Gingerbread Popcorn Snack (Print version)
Sweet popcorn tossed in warm gingerbread spices, perfect for festive snacking or movie nights.
# What you'll need:
→ Popcorn
01 - 1/2 cup popcorn kernels or 6 cups plain popped popcorn
02 - 2 tablespoons vegetable oil (for popping kernels)
→ Gingerbread Coating
03 - 1/4 cup unsalted butter
04 - 1/4 cup packed brown sugar
05 - 2 tablespoons molasses
06 - 1 teaspoon ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
10 - 1/2 teaspoon vanilla extract
11 - 1/4 teaspoon salt
# How to make it:
01 - Heat vegetable oil in a large pot over medium heat. Add popcorn kernels and cover with a lid. Shake the pot occasionally until popping slows. Remove from heat and transfer 6 cups of popped kernels to a large bowl, discarding any unpopped kernels.
02 - Melt unsalted butter in a small saucepan over medium-low heat. Stir in brown sugar, molasses, ground ginger, cinnamon, nutmeg, cloves, and salt. Cook while stirring constantly until the mixture bubbles, about 2 to 3 minutes. Remove from heat and stir in vanilla extract.
03 - Immediately pour the warm gingerbread mixture over the popped popcorn. Toss quickly with a spatula or clean hands to ensure even coating.
04 - Spread the coated popcorn onto a parchment-lined baking sheet. Allow to cool for 10 minutes to set the coating. Break apart large clusters before serving.
# Expert suggestions:
01 -
- It tastes like the holidays in your mouth—warm spices, hint of molasses, and the satisfying crunch of popcorn all at once
- You can make it in 20 minutes, which means you can pull it together on a whim or last-minute party invitation
- It's foolproof enough for beginners but impressive enough to make people ask for your recipe
- Unlike traditional popcorn balls that stick to your teeth, this stays crunchy and doesn't feel heavy
02 -
- Timing is everything when coating. If you wait too long after making the spice mixture, it hardens and won't coat evenly. Work immediately and confidently.
- The popcorn must be completely cool and completely dry if you're using pre-popped. Any moisture will cause the coating to get gummy instead of crispy. Sounds picky, but it's true.
- Don't skip spreading it on a sheet to cool. Leaving it piled in the bowl traps steam and makes the bottom half soft. Spread it out and let air circulate.
03 -
- If you're making this for a gift or party, prepare everything up to the coating stage earlier in the day. Pop the popcorn fresh, make the coating fresh, and do the final toss just before serving so it has that just-made crunch.
- Butter burns easily once sugar is added to it, so medium-low heat is non-negotiable. Rushing this step by turning up the heat will result in a burnt, bitter coating that can't be fixed. Patience pays off here.