Maple Gingerbread Popcorn – a delicious recipe with Light Brown Sugar, Butter, Ground Cinnamon, Ground Ginger, u00bc, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place popcorn into a large heatproof 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 low-medium heat. Stir frequently and bring to a boil. Once boiling, stir continuously and cook for 2-3 minutes, until the mixture is a little darker and ever so slightly thicker (you won't feel it getting much thicker, but the colour will change).
3
Pour the maple/ginger syrup all over the popcorn and then use 2 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.
4
Leave to cool completely, before transferring to an airtight container and storing at room temperature. Popcorn will keep for 4 days.
693
kcal
Calories
12
g
Fat
147
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 cups Plain Or Sweet Popcorn, 1/3 cups Light Brown Sugar, 2 Tablespoons Unsalted Butter, 3/4 teaspoons Ground Cinnamon, and more.
Yes, Maple Gingerbread Popcorn falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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