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Gingerbread Popcorn -

Gingerbread Caramel Popcorn

This Gingerbread Caramel Popcorn is a crunchy popcorn baked with gingerbread spices and drizzled with almond bark. If you're looking for neighbor gifts this is a beautiful treat!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 16 servings


  • 15 cups popped popcorn
  • 1/2 teaspoon salt
  • 1 cup butter
  • 2 cups light brown sugar, packed
  • 1/4 cup light corn syrup
  • 1/4 cup molasses
  • 1 scant tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 4 ounces almond bark


  1. Preheat oven to 250 degrees.
  2. Divide popped popcorn equally between 2 lightly greased 13x9 baking pans or bigger pans.
  3. Combine salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a large heavy saucepan or pot. Bring heat up to medium high until it comes to a full boil (foamy). I used a pot/pan with high sides because the mixture will boil up and you don't want it to spill.
  4. Boil for 3 minutes after mixture comes to a full boil then remove from heat.
  5. Stir in baking soda. Mixture will foam up.
  6. Pour over popcorn in prepared pans and toss to coat. You will continue to stir and coat as it bakes so don't worry if it's not completely covered. Make sure popcorn is in a single layer as much as you can.
  7. Bake for 45-60 minutes, stirring every 15 minutes. Don't over bake or the mixture can burn. The popcorn will still appear soft while hot but will turn crisp as it cools.
  8. Cool completely. Melt almond bark according to package directions. Drizzle over cooled popcorn. You can put it in a ziploc bag and snip the corner off for more controlled drizzling or just do it with a fork. Wait for the drizzle to set or you can speed this up by popping it in the fridge for a couple of minutes. Break into pieces and enjoy. You can place it in clear plastic cones, wrap with a ribbon, and give away!

Recipe Notes

Source: adapted from Food.com