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Gingerbread Caramel Crunch

If you love gingerbread, you won't be able to resist this crispy, crunchy popcorn. Munch it yourself or share it as a tasty gift! —Lynne Weigle-Snow, Alexandria, Virginia
  • Total Time
    Prep: 25 min. Bake: 1 hour
  • Makes
    3-1/2 quarts


  • 14 cups air-popped popcorn
  • 3/4 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup light corn syrup
  • 1/4 cup molasses
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract


  • Place popcorn in a large bowl coated with cooking spray; set aside. Butter the sides of a small heavy saucepan; add the brown sugar, butter, corn syrup, molasses, ginger, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Boil without stirring for 5 minutes.
  • Remove from the heat; stir in baking soda (mixture will foam). Stir in vanilla. Quickly pour over popcorn and mix well.
  • Transfer to 2 greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 10 minutes. Remove from pans and place on waxed paper to cool. Store in an airtight container.
Nutrition Facts
1 cup: 167 calories, 7g fat (4g saturated fat), 17mg cholesterol, 144mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 1g protein.

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  • TheDix
    Dec 17, 2015

    Excellent, made as recipe directed. I made another batch as my hubby made plenty of popcorn. Will definitely make again.

  • angelasandoval
    Dec 5, 2013

    Added a 1/4 t. clove, otherwise, made by the reicpe. Usually make Courtside Caramel Corn reicpe (which I LOVE!) but this was also excellent!

  • melissa.cordes
    Jun 29, 2012

    No comment left

  • scrapo
    Jan 26, 2012

    Good! Had to use honey instead of corn syrup since I didn't have any syrup on hand. Might used another reviewers suggestion and add cloves next time. Reminded me of Cracker Jack!

  • i_like_pie
    Mar 20, 2011

    We loved it! Great flavor and crunch! The time is worth it.

  • Kerry Amundson
    Feb 4, 2011

    Make this even easier by using a microwaveable container. Just put all ingredients (except popcorn, soda and vanilla)into the bowl and microwave for 2 minutes on high. Stir. Microwave 2 more minutes then add your soda and vanilla. At this point I also add in toasted, chopped pecans.

  • pearlrvr
    Dec 29, 2010

    This tastes great, but I did make some modifications after tasting the coating prior to boiling it. I thought the molasses flavor was too strong and there was something missing. Since other recipes call for 10 cups of popcorn rather than 14 for a similar amount of coating, I went ahead and added 50% more of each ingredient, using additional light corn syrup in place of the molasses, so the coating ended up containing 1/4 cup molasses and 1/2 cup corn syrup. I also added a pinch of cloves which gave it the gingerbread kick I thought it was missing. The adjusted amount of coating was just about perfect; I may add 15 cups popcorn instead if I make it again. Don't slack on stirring every 10 minutes, especially toward the end of baking...the coating will burn if you aren't dilligent.

  • solar0209
    Dec 27, 2010

    I made 3 batches of this for Christmas this year - everyone loved it!

  • elliek
    Dec 22, 2010

    this is so awesome, I love the flavors and it reminds me of Cracker Jack carmel corn! the best.

  • jmaguin
    Oct 23, 2010

    So delicious! Wonderful gingerbread flavor and light, crunchy texture. I'll definitely be making this again.