This Recipe from Tauni looks delicious! What a fun tradition to make this each year! Thank YOU Tauni!
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HELLOOO holiday friends! My name is Tauni, I run a website and conference for DIY and craft bloggers called SNAP! as well as a fun craft competition site called SYTYC.
Today I am smooshing a few of my FAVORITE holiday snacks together and sharing them with you!
We’re making GINGERBREAD POPCORN!
Before I get my store started and dive into the recipe though, I want to let you in on a little something… I am so excited to be visiting the Crafting Chicks today! It’s such an honor to be guest posting here. I don’t just like these girls. I ADORE them! Anyway, I could go on, but you’re here. You get it. You know how amazing they are! It seems to me the holiday traditions that really endure are typically the most simple ones. There are few things more pervasive in holiday history than popcorn (think strings decorating the tree) and gingerbread (oh the smell…sigh). Growing up my mom had a special gingerbread recipe that was on regular rotation during the holidays and now I like to make at least one batch of gingerbread every year. When I saw a recipe for gingerbread popcorn a couple of years ago, I knew it was the perfect snack addition to our world! I’ve tweaked it here and there through the years and I think it’s finally just right. The first thing I had to figure out when I made this recipe was how to fluff up enough popcorn (it calls for 14 cups!). I don’t know about you guys, but I don’t own an actually air popcorn popper and I don’t have the patience for stove top popped corn. When it comes to popcorn, I am sort of microwave dependent. Eep! The challenge? I didn’t want to microwave four or five bags of popcorn every time I made this recipe.
Gingerbread Popcorn Recipe
Ingredients
- 14 c. popcorn (sometimes I like a little bit lighter popcorn and will add one or two additional cups)
- 1/2 c. butter, cubed
- 3/4 c. brown sugar
- ¼ c. corn syrup
- ¼ c. molasses
- 1/2 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1/2 tsp. cloves
- 1/4 tsp. salt
- 3/4 tsp. vanilla
- ½ tsp. baking soda
Instructions
- Pop popcorn and place in a butter coated (I use butter spray) bowl.
- Prep two large cookie sheets with a light coat of baking spray.
- Preheat the oven to 250 degrees.
- Melt butter, brown sugar, corn syrup, mollasses, ginger, cinnamon, cloves and salt. Bring to a boil, stirring constantly for about five minutes. Your syrup should be dark amber-brown.
- Pull off heat and add vanilla and baking soda. Your caramel syrup should get very light and fluffy.
- Immediately pour the frothy mixture over the popcorn in the bowl, mixing it well.
- Transfer the popcorn to cookie sheets and place in the heated oven for 45 min. to an hour. Gently stir the popcorn every 10-15 minutes. If you can’t keep an eye on it, the coating on the popcorn WILL burn. It’s better to take it out early than leave it in too long.
- Store in an airtight container.
Oh man. This stuff is like Christmas crack! Hope you enjoy. If you’re looking for a SUPER-EASY gingerbread cookie recipe, I’ve got you covered. Come on over and try grab the recipe for the softest, most delicious gingerbread you will ever eat!
Thanks for letting me stop by!
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For more yummy holiday recipes check out:
- 14 c. popcorn (sometimes I like a little bit lighter popcorn and will add one or two additional cups)
- ½ c. butter, cubed
- ¾ c. brown sugar
- ¼ c. corn syrup
- ¼ c. molasses
- ½ tsp. ground ginger
- ½ tsp. cinnamon
- ½ tsp. cloves
- ¼ tsp. salt
- ¾ tsp. vanilla
- ½ tsp. baking soda
- Pop popcorn and place in a butter coated (I use butter spray) bowl.
- Prep two large cookie sheets with a light coat of baking spray.
- Preheat the oven to 250 degrees.
- Melt butter, brown sugar, corn syrup, mollasses, ginger, cinnamon, cloves and salt. Bring to a boil, stirring constantly for about five minutes. Your syrup should be dark amber-brown.
- Pull off heat and add vanilla and baking soda. Your caramel syrup should get very light and fluffy.
- Immediately pour the frothy mixture over the popcorn in the bowl, mixing it well.
- Transfer the popcorn to cookie sheets and place in the heated oven for 45 min. to an hour. Gently stir the popcorn every 10-15 minutes. If you can't keep an eye on it, the coating on the popcorn WILL burn. It's better to take it out early than leave it in too long.
- Store in an airtight container.
Emily says
Love Tauni and her recipes. I bet this popcorn is delicious!
marianne says
Was looking for gingerbread cookie recipe
Monica says
Oh this sounds delicious! A nice twist on our usual caramel corn! A suggestion for you to try: instead of coating the popcorn in a bowl and baking it, place the popcorn in a paper grocery bag and pour the topping over the popcorn, roll the top and shake it up. Then microwave it in the bag for 30 seconds, shake it up, microwave another 30 seconds, shake, repeat 2 or 3 more times until desired crunchiness. So much easier than stirring on on the cookie sheets!
Cathy says
Can I get the gingerbread man recipe I use to makes these all the time the the recipe is no longer available will you please send it to me thank u
Becky says
I wish we had it. Unfortunately this was a guest post and the site is no longer working that posted this. I wish we had the recipe. I’ll see if we can get it from her.
Kendra says
I also came looking for the gingerbread man recipe!!
We use it every year. Can you send her contact info please?
Becky says
I went on a search after your message. O found it on another site she started! https://taunieverett.com/gingerbread-popcorn-recipe/