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Gingerbread popcorn recipe

12 ratings

Popcorn gets a festive twist in this delightful edible gift, coated in treacle, golden syrup and a blend of warming spices. You can even make a big batch and store in an airtight container for up to a week in advance. See method

Makes 8-10 small bags
1 hr 20 mins
245 calories / serving

Ingredients

sunflower oil, for greasing
125g unsalted butter, plus extra for greasing
100g ready-popped plain or salted popcorn
175g (6oz) light brown Muscovado sugar
2 tbsp black treacle
2 tbsp golden syrup
1 tsp ground cinnamon
1 tsp ground ginger
2 tsp mixed spice
1 tsp vanilla extract
2 tsp bicarbonate of soda

Each serving contains

Energy
1020kj
245kcal 12%
Fat
16g 22%
Saturates
7g 36%
Sugars
23g 25%
Salt
0.2g 3%

of the reference intake
Carbohydrate 27.7g Protein 0.8g Fibre 0.3g

Method

Preheat the oven to gas 1⁄4, 110°C, fan 90°C. Grease two shallow roasting tins. Oil 2 wooden spoons. Butter a mixing bowl and add the popcorn
In a medium pan, heat the butter, sugar, treacle, golden syrup, cinnamon, ginger, mixed spice and vanilla, stirring until the butter has melted.
Increase the heat and bring to a boil; cook for 3 mins, stirring frequently.
Remove from the heat and stir in the bicarbonate of soda (the mixture will foam). When the foaming has subsided slightly, pour the mixture over the popcorn and toss with the oiled spoons, until coated.
Spread the mixture out over the prepared trays. Bake for 1 hr, stirring every 15 mins. Remove from the oven and break up any large clumps of popcorn; leave to cool before packing into cellophane bags.

See more Christmas edible gifts recipes