Gingerbread Caramel Corn

gingerbread caramel corn

Gingerbread caramel corn! It had to be done. It’s crunchy. It’s munchy. It’s gifty and eat-on-the-couchy. Perfect for Christmas week, don’t you think?

Every time I make caramel corn, I forget 1) how easy it is, and 2) how delicious it is. Just make sure you use a saucepan or pot with enough room for the sugar mixture to foam up (it will about triple in size) when you add the vanilla and baking soda – this is what makes it light and crisp, and not so tooth-breakingly heavy. This stuff will not compromise your dental work. Nor does it require a candy thermometer, which is a good thing if you haven’t found one in your stocking yet.

This is the perfect sort of thing to have on the coffee table whilst reading/movie-watching/playing Scrabble, or to bring along a bag of if you’re heading to a skating party. It’s wintertime snack food.

gingerbread caramel corn
gingerbread caramel corn

Gingerbread Caramel Corn

Recipe link


December 26, 2013

  • Makes: Serves a medium-sized crowd.


8-10 cups popped popcorn

1 cup packed brown sugar

1/2 cup corn syrup or Rogers Golden syrup

1/4 cup butter

1 Tbsp. molasses

1/4 tsp. salt

1 tsp. baking soda

1 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. dry ginger


1Preheat the oven to 250F and put the popcorn in a big bowl.

2In a medium saucepan, combine the brown sugar, corn syrup, butter, molasses and salt and bring to a boil over medium heat. Reduce the heat and boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the baking soda and vanilla - it will foam up at first. Stir in the cinnamon and ginger and quickly pour over the popcorn; stir with a heatproof spatula or tongs to coat well.

3Spread out onto a large rimmed baking sheet and bake for 30 minutes, stirring once or twice. Cool and break apart.

Makes: Serves a medium-sized crowd.

About Julie

9 comments on “Gingerbread Caramel Corn

  1. Erica B.
    December 29, 2013 at 12:44 pm

    Yum! I might add almonds or pecans to the mix for a homemade gingerbread poppycock :)

  2. Marie Taylor
    December 29, 2013 at 4:29 pm

    This is another delicious recipe! I will try it tomorrow. I hope my relatives will love it too!

  3. Trevor
    December 29, 2013 at 7:52 pm

    Really cool idea…I could totally see myself getting addicted to the gingerbread caramel corn…then again, reg. old caramel corn is pretty addictive as is. Thanks for sharing the recipe :)

  4. rose
    December 30, 2013 at 3:41 am

    Yesss. This is perfect for Christmas week!

  5. Julie
    December 30, 2013 at 9:25 pm

    Ooh – good idea Erica!

  6. Korena
    December 31, 2013 at 4:53 pm

    Just made a batch of this to take to a friend’s house for New Years and I can’t stop snacking on it! So good and easy on the teeth as promised :) I used more like 12 cups of popcorn (about 1/2 cup unpopped I think) and it was just the right amount of caramel.

  7. Meg
    February 21, 2017 at 3:55 pm

    Mine didn’t foam up when I added the baking soda and vanilla :( I’m not sure what I did wrong but it left the mixture very thick and difficult to mix into the popcorn. Any idea what might have gone wrong??

    • Julie
      February 22, 2017 at 5:15 pm

      Very odd! My guess is your baking soda is old and inactive?

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