Make a batch or two of this and share in cute bags with family and friends.
Let's get started.
Gingerbread Spiced Caramel Popcorn
3 Bags of Butter Popcorn, popped
1 Cup Roasted Salted Peanuts
1 Cup Honey Roasted Peanuts
1 Cup Brown Sugar
1 Cup Butter
1/3 Cup Light Corn Syrup
1 Tbsp. Molasses
1 Tsp. Kosher Salt
1 Tsp. Vanilla Extract
2 Tsp. Gingerbread Spice, see below for recipe
1 Slive Gingerbread Cookies, lightly Crushed
Preheat oven to 350 degrees Fahrenheit.
Pop popcorn according to the directions on the package.
Line a large baking sheet with parchment paper and spray with cooking spray. Place popped popcorn, crushed gingerbread cookies, and peanuts on top of prepared pan.
In a saucepan add in the brown sugar, butter, corn syrup, and salt. Bring to a boil over medium heat and allow it to boil for 4 minutes without stirring.
Turn off the heat and add in the vanilla extract and gingerbread spice; stir to combine.
Pour the caramel over the popcorn and stir with a rubber spatula until coated.
Bake for 30 minutes making sure to stir every 10 minutes.
Line your counter with parchment paper.
Once caramel corn is baked pour the popcorn onto your prepared counter. Allow to cool completely. Stir every 10 minutes until fully cooled.
Serve and enjoy.
*you can drizzle with dark chocolate or white chocolate for a little something extra*
Gingerbread Spice
3 Tbsp. Ground Cinnamon
3 Tbsp. Ground Ginger
1 Tbsp. Ground Allspice
1/2 Tsp. Ground Cloves
3/4 Tsp. Ground Nutmeg
3/4 Tsp. Ground Black Pepper
Mix together and store in an airtight container for up to 6 months.
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