Gingerbread Popcorn Sweet Snack (Print View)

Sweet and spicy popcorn with gingerbread spices, ideal for festive snacks 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

# Step-by-Step Directions:

01 - Heat vegetable oil in a large pot over medium heat. Add popcorn kernels and cover with a lid. Shake occasionally until popping slows, then remove from heat. Transfer 6 cups of popped popcorn to a large bowl, discarding unpopped kernels.
02 - Melt butter in a small saucepan over medium-low heat. Stir in brown sugar, molasses, ground ginger, cinnamon, nutmeg, cloves, and salt. Cook, stirring constantly, until the mixture bubbles, about 2 to 3 minutes. Remove from heat and stir in vanilla extract.
03 - Quickly pour the warm gingerbread coating over the popcorn. Toss thoroughly with a spatula or clean hands to coat evenly.
04 - Spread coated popcorn onto a parchment-lined baking sheet. Allow to cool for 10 minutes to set. Break apart any large clusters before serving.

# Expert Suggestions:

01 -
  • It fills your whole kitchen with the cozy warmth of gingerbread spices in just 20 minutes—no fancy equipment needed
  • The sweet and spicy coating reminds you of holiday baking without actually needing to turn on the oven
  • It's the kind of snack that makes people stop mid-conversation to ask what smells so good
02 -
  • The coating will harden as it cools, so don't panic if it looks glossy and sticky when you first coat the popcorn—that's exactly what you want
  • If your popcorn is cold when you add the coating, the mixture will seize up and won't coat evenly. Room temperature or warm popcorn is your friend
  • The real discovery for me was that baking the coated popcorn at 300°F for 10 minutes creates an extra-crispy snack that lasts longer without getting stale
03 -
  • The secret that changed everything for me was using a candy thermometer to watch the coating reach exactly 235°F before pouring—it sets perfectly every time without being too hard
  • If you accidentally overpour the coating and some pools at the bottom, don't waste it. Gently fold it back in instead of discarding it
  • Make the coating in a heavy-bottomed pan so it heats evenly and you don't get burnt bits ruining the whole batch

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