Gingerbread spice caramel popcorn
Loaded with spice and caramel, this festive popcorn is perfect for packaging up and sharing with friends and family.
Note: + 15 mins cooling time
- 12 cups (180g) popped popcorn
- 150g butter, chopped
- 1/2 cup (110g) brown sugar
- 1/2 cup (125ml) golden syrup
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- Pinch of ground cloves
Preheat oven to 150°C. Line 2 large baking trays with baking paper. Place the popcorn in a large heatproof bowl.
Combine the butter, sugar, golden syrup, cinnamon, ginger and cloves in a medium saucepan over low heat. Cook, stirring, for 2 mins or until sugar dissolves and mixture is smooth. Increase heat to medium and bring to the boil. Cook, stirring, for 5 mins or until golden brown.
Pour the hot caramel over the popcorn and carefully stir with a spatula to evenly coat the popcorn. Turn onto the lined trays in a single layer. Bake for 15 mins or until golden brown. Remove from the oven and set aside for 15 mins to cool. Break into chunks. Store in an airtight container for up to 4 days.