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Gingerbread Caramel Crunch Recipe

Gingerbread Caramel Crunch Recipe

If you love gingerbread, you won't be able to resist this crispy, crunchy 'corn. Munch it yourself or share it as a tasty gift! —Lynne Weigle-Snow, Alexandria, Virginia
TOTAL TIME: Prep: 25 min. Bake: 1 hour YIELD:14 servings


  • 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


  • 1. 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.
  • 2. Remove from the heat; stir in baking soda (mixture will foam). Stir in vanilla. Quickly pour over popcorn and mix well.
  • 3. Transfer to two 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. Yield: 3-1/2 quarts.

Nutritional Facts

1 cup: 167 calories, 7g fat (4g saturated fat), 17mg cholesterol, 144mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 1g protein.

Reviews for Gingerbread Caramel Crunch

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TheDix User ID: 607421 239630
Reviewed Dec. 17, 2015

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

angelasandoval User ID: 2401339 192100
Reviewed 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!"

scrapo User ID: 2908723 193323
Reviewed 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 User ID: 1201160 130970
Reviewed Mar. 20, 2011

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

Kerry Amundson User ID: 2054089 148704
Reviewed 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 User ID: 1256058 190846
Reviewed 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 User ID: 3255068 192099
Reviewed Dec. 27, 2010

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

elliek User ID: 967243 193322
Reviewed Dec. 22, 2010

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

jmaguin User ID: 870442 121492
Reviewed Oct. 23, 2010

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

JennyLou42 User ID: 3867803 148703
Reviewed Oct. 20, 2010

"Turns out perfectly every time! My husband couldn't believe that it was homemade!"

annemg User ID: 1320625 175947
Reviewed Oct. 16, 2010

"Made this last night ~ was gone in one day!! Very tasty."

littleflower1 User ID: 4969008 192098
Reviewed Oct. 11, 2010

"My coworkers loved it!! They all wanted the recipe."

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