Maple Gingerbread Popcorn

1. 1

   Place popcorn into a large heatproof bowl with plenty of room to toss the popcorn in the maple/ginger syrup.

2. 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. 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. 4

   Leave to cool completely, before transferring to an airtight container and storing at room temperature. Popcorn will keep for 4 days.

* Per serving · 4 servings · Values may vary.